Chocolate Fudge Crunch Slab
  1. Drain the chickpeas then place on a lined baking tray

  2. Drizzle with olive oil and salt if using, and shake a little

  3. Bake at 180°C for 20 minutes or until the chickpeas are golden and crunchy, then leave to cool

  4. Melt chocolate in a double boiler or microwave stirring every 30 seconds

  5. Stir in the tahini or peanut butter

  6. Pour the chickpeas into a lined loaf tin or mould then cover with the chocolate mixture

  7. Chill in the fridge until set (around 30 minutes)

  8. Cut into slices and enjoy

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 20m

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