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.
TIP: Elevate this chocolate mint fudge by serving a square on a dessert plate; garnish with fresh berries and a sprig of mint.
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
Line an 8 x 4 in (1.5 L) loaf pan with parchment or waxed paper.
Add all ingredients except cocoa to food processor and purée until smooth and creamy. Add cocoa and blend again until combined.
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 it’s 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.