Real Food Rating

Chocolate Fudge Bars

May 19, 2025

20 mins

easy

Serves 20

Chocolate fudge bars made from dark chocolate and chickpeas…too good to be true? Not these ones; they are the real deal and one recipe you don’t want to miss!! They combine the smooth, creamy texture of chickpeas and the sweet moreish taste of chocolate, creating a deliciously rich and decadent choc fudge bar that kids won’t be able to resist. They are packed with fibre, folate, magnesium and zinc – everything your little ones need for long-lasting energy. Enjoy them as a snack, when you’re on the go, or pack them in the school lunchbox – these delectable choc bars are real winners that the whole family can enjoy!

 

DIETARY: V, VEG, DF, GF, EF

ALLERGENS: Nuts

AGE GROUP: 12 months+

SERVES: 20

PREP: 20 mins (+30 mins freezer)

EQUIPMENT: High-speed food processor

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
400g canned chickpeas, drained and rinsed
1/2 cup almond butter
3 tbsp maple syrup
1 tsp vanilla extract
2 cups 70% dark chocolate, melted
Pinch of sea salt
1 tbsp melted coconut oil
Equipment
High-speed food processor

Directions

1.
Place chickpeas, almond butter, maple syrup and vanilla into a high-speed food processor and process until smooth.
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2.
Add half of the melted chocolate and salt and process until well combined.
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3.
Line a baking tray with baking paper.
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4.
Transfer chickpea chocolate mixture to the baking tray and, using a spatula, smooth it out evenly. Place in the freezer for 30 mins- 1 hour.
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5.
Once hardened, cut into small bars.
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6.
Melt remaining chocolate and coconut oil in a small bowl.
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7.
Dip each bar into the melted chocolate and place on a wire rack until chocolate has hardened.
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8.
Enjoy!
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Prep tips: You can also roll mixture into small balls and make chocolate truffles.
Allergies: For a nut-free and school-friendly version: Swap peanut butter for tahini or sunflower seed butter.
Easy ingredient swaps: Swap almond butter for nut butter of choice. Swap chickpeas for butter beans or black beans.
Additional boosters: Boost bars with 1-2 tbsp of chia seeds for extra crunch.
For fussy eaters: Make sure the consistency is very smooth.
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