Earlier this week I was thinking about how it’s been quite a long time since I’ve had chocolate fudge. I LOVE raw fudge made of nuts and dates but I didn’t have any of the ingredients on hand and it the chocolate clock was ticking. I decided instead to make an even more chocolatey twist on my Chocolate Hummus. Substituting black beans and tahini and adding cacao nibs, this protein-packed Crunchy Chocolate Fudge Dip was born!
This dip turned out so amazingly thick and chocolately (and good for you in a very sneaky way), I decided to make cookies in order to create cookie sandwiches like I did with the Chocolate Hummus recipe. I started pouring ingredients into a mixing bowl and after mixing a few items together I realized I had added GF Pancake Mix instead of GF All Purpose Flour. OOPS. So I switched gears and attempted to turn the cookies into biscuits- which you’ll see in the photos below. I’m actually pretty excited about how the biscuits tasted but they were just a tiny bit too crumbly so Im going to work on the recipe a bit before share it with all of you! In the mean time here’s a recipe for Gluten-Free Vegan Buttermilk Biscuits that looks and sounds amazing!
Crunchy Chocolate Fudge Dip
makes 8-10 servings
What you’ll need:
- 1.5 cups cooked black beans (or 1 can)
- 1/4 cup tahini or other nut butter of your choice (almond, peanut, cashew, etc.)
- 4 dates, pitted
- 1/4 cup cocoa powder
- 2 tbs agave
- 2 tbs almond milk
- 1 tsp vanilla extract
- 1/4 cup cacao nibs or vegan chocolate chips
- pinch of salt
- Combine all ingredients (except cacao nibs) in blender until smooth. Transfer to a bowl and stir in cacao nibs. Serve with cookies, biscuits, rice crackers, banana slices or eat with a spoon!