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Clean Cookie Fudge

This Clean Cookie Fudge recipe is too amazing for words. Its creamy, rich and smooth like real dairy fudge, but without all the nasties like sugar, butter and cream. Delightfully filling too – chickpeas are full of fiber so you only need a few squares to kick that craving all night!





  • 1 can chickpeas, rinsed and drained
  • ½ cup rice malt syrup (or sweetener of choice)
  • 2 tablespoons Natvia (or additional sweetener of choice)
  • 3 tablespoons flax meal
  • 1 tablespoon almond meal
  • ¼ cup almond butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch nutmeg
  • 2 teaspoons natural vanilla protein powder (optional)
  • ¼ cup almond milk
  • 2 teaspoons natural vanilla essence
  • 1/3 cup semi-sweet dark chocolate chips (choose vegan, as needed)
  • 2 tablespoons organic coconut oil (melted)
  • pinch Himalayan sea salt


  1. Thoroughly dry the chickpeas with paper towels, then blend all ingredients (excluding chocolate chips) in a food processor for approximately 5 minutes, until smooth.
  2. Remove batter and whilst still warm, stir in ¼ of the chocolate chips to marble the fudge. Then, allow to cool and stir in remaining chocolate chips.
  3. Press fudge dough into a small lined tin.
  4. Freeze for 1 hour.
  5. Cut into squares and allow to sit at room temperature for five minutes before eating.
  6. Store remaining fudge in the freezer until ready to serve.
Replace rice-malt syrup with additional stevia if you want a completely sugar-free version.
Variations: Stir in nuts or dried fruit before freezing.
These taste amazing heated – place a couple of pieces in a warm oven for a few minutes until gooey.
Substitute chocolate chips for carob chips if you prefer.
Increase the flax or almond meal a little if you choose not to use the protein powder.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

  1. These look amazing! They are definitely on my plan to make soon. Thanks for providing a lovely site and great inspiration.

  2. Very nice!! But it’s very sticky and hasnt even really fully solidifed even though it was in the fridge all night. I followed the recipe to a tee…

    1. Hi Lisa! I would use the 90% lindt chocolate and smash it up with a rolling pin. Alternatively you could try the ‘Enjoy Life’ brand. x

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