Dairy-free recipe for healthy Chickpea Flour Fudge – enjoy as a guilt-free treat
1 teaspoon sesame oil
1 cup chickpea flour (besan)
1/2 cup (1 stick) unsalted butter or coconut oil, melted
2/3 cup coconut sugar
1/4 cup water
1/2 teaspoon ground cardamom
1/2 teaspoon sea salt
2 tablespoons lightly toasted sesame seeds
Line a standard 22cm loaf pan with parchment paper, leaving some overhang to remove the fudge after set. Grease the paper with a bit of oil.
In a large non-stick skillet, heat the sesame oil over medium heat. Toast the chickpea flour for 3 to 4 minutes, stirring constantly, until the flour is a little browned and emits a nutty aroma.
Add the butter or coconut oil to the pan and stir until the mixture turns into a thick gravy — about 5 minutes. Transfer to a medium bowl. Wipe out the pan.
Put the sugar, water, cardamon and salt into the skillet over the same heat and simmer, stirring, until the sugar is dissolved and the mixture has thickened slightly — about 5 minutes.
Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy, taking care to stir. Stir in the sesame seeds and transfer the mixture to the prepared loaf pan. Press down to evenly cover the pan. Cover the pan with plastic wrap or foil and chill in the refrigerator until firm for 5 hours or overnight.
Remove the fudge from the pan using the edges of the parchment paper, and cut into small pieces with a sharp knife on a cutting board after letting the fudge sit for 10 to 15 minutes at room temperature to soften up.
Store any remaining fudge in a covered container in the refrigerator.