Miryam’s original recipe

Ingredients:

  • 1 cup organic peanut butter
  • 20 pitted dates
  • 1/2 cup rolled oats, gluten free
  • 1 cup drained cooked chick peas
  • 1/4 cup almond milk
  • 1-2 Tbsp unrefined sugar, optional
  • 6 oz dark chocolate chips

Instructions:

  1. Line a 6×6 square pan with foil paper and set aside.
  2. In your food processor add the dates and pulse until they are paste like and smooth. Place them in a bowl or a plate and set aside. Add the chick peas with the milk and pulse until smooth. Add the peanut butter and dates to the food processor and pulse for another 10 seconds or so. You will have a paste like consistency batter. Add the oats and pulse until they are well incorporated and they have reduced in size some what.
  3. Place this mixture in the prepared pan. Flatten with a spatula. On a double boiler, or microwave, melt the chocolate. Spread melted chocolate over the fudge mixture. At this point you can leave it as is or add some chopped nuts, shredded coconut or any other topping of your choice.
  4. Refrigerate until mixture has harden. Remove fudge from pan and unpeeled the foil paper. Cut into squares and store in the refrigerator.

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