Baking & Sweets
Fruit Crunch Fudge
Serves
Prep in
20 minutes
Cooks in
2 hours
This is my favourite blood sugar-friendly fudge. I’ve always loved fruit & nut chocolate so this is my homage to my childhood choccy choice but with a renewed lens of love for looking after my body with every bite.
This recipe makes 10 chunky bars or 20 small bites.
Key Facts
- Naturally sweet
- Blood sugar friendly
- Gluten & dairy free
- Vegan
Ingredients
- 130g ceremonial cacao from Nourish and Glow Drinks (or a high cacao content dark chocolate)
- 1/2 cup tahini
- 2 tablespoon classic collagen from Motion Nutrition
- 100g chickpeas
- 50g organic prunes
Preparation
01
Rinse & dry your chickpeas very well.
02
Place on a baking sheet & bake for 10-15 minutes at 200°C until crisp, or air fry at 210°C for 8-10 minutes. Leave to one side to cool.
03
Melt the cacao/chocolate super gently, then whisk in the tahini & collagen until smooth.
04
Chop your fruit & fold into the mix with the chickpeas.
05
Transfer to a lined loaf tin or container & freeze for 2 hours before slicing into desired sized pieces.
06
Keep in the freezer & enjoy within 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
