banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Dairy-Free Chocolate Mint Fudge

Serves 10.

    Share

    Dairy Free Chocolate Mint Fudge

    Look for the chocolate mint variety of fresh mint at your local garden centre, or use any variety of fresh mint you can find. Chocolate mint has a built-in chocolate flavour, making it fantastic for desserts featuring this classic, refreshing combo.

    Advertisement

    TIP: Elevate this chocolate mint fudge by serving a square on a dessert plate; garnish with fresh berries and a sprig of mint.

    Advertisement

    Dairy-Free Chocolate Mint Fudge

    Ingredients

    • 1 - 19 oz (540 mL) can chickpeas, drained and rinsed
    • 1/3 cup (80 mL) coconut oil, melted
    • 1/4 cup (60 mL) maple syrup
    • 1/4 cup (60 mL) packed fresh chocolate mint or regular mint leaves, plus more to garnish
    • 1/2 tsp (2 mL) peppermint extract (optional; enhances the mint flavour) or vanilla extract
    • 1/4 tsp (1 mL) salt
    • 1/2 cup (125 mL) unsweetened cocoa powder
    • Toasted and chopped pistachios, for garnish

    Nutrition

    Per serving:

    • calories182
    • protein6g
    • fat9g
      • saturated fat7g
      • trans fat0g
    • carbohydrates23g
      • sugars7g
      • fibre6g
    • sodium64mg

    Directions

    01

    Line an 8 x 4 in (1.5 L) loaf pan with parchment or waxed paper.

    02

    Add all ingredients except cocoa to food processor and pureu0301e until smooth and creamy. Add cocoa and blend again until combined.

    03

    Transfer fudge to prepared loaf pan and spread evenly. Freeze for at least 2 hours, or until firm. Remove fudge from loaf pan and cut into 10 squares (leave at room temperature for 30 minutes if itu2019s too hard to slice). Store in airtight container in the refrigerator for up to 5 days or freeze for up to 1 month (thaw at room temperature for 30 minutes or 2 hours in the refrigerator). Sprinkle with chopped pistachios before serving.

    Advertisement

    Like this recipe?

    This recipe is part of the Fresh Herb Desserts collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Freeze-Ahead Breakfast Wraps with Sweet Potato, Red Pepper, and Spinach
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.