Loaded with dark chocolate and caramelised ginger this fudge is a real Christmas treat. Unlike traditional fudge, it’s much healthier, dairy-free and doesn’t require the use of a sugar thermometer. It’s also made with a secret ingredient – chickpea flour though you never would have guessed. Based on the Indian dessert Besan ki Barfi the use of cacao butter and powder in this version helps the mixture transform into a melt-in-your-mouth fudge.
Takes: 30 minutes
2 cups gram flour (chickpea flour)
1 cup CHOC Chick cacao butter
1 cup coconut sugar
1 1/2 cups coconut milk
3/4 cup CHOC Chick cacao powder
4 tsp ground ginger
200 g crystallised ginger
- Heat the cacao butter in a large pan, once melted add in the gram flour. Toast for 5 minutes, stirring occasionally. Afterwards transfer the mixture into a bowl and wipe out the pan.
- In the same pan add in the coconut milk and sugar, heat until the sugar has dissolved and thickened slightly, and then add back in the chickpea flour mixture.
- Whisk well to stop any lumps from forming, then stir in the cacao powder and ground ginger until thick and creamy. Then stir in the chopped ginger.
- In a lined pan/tupperware, pour in the mixture and make sure it’s evenly spread, using your hands to press the mixture down if necessary. Put the rest of the crystallised ginger on top, pressing it down firmly.
- Cover with cling film and refrigerate for 6 hours (or overnight) to firm up. Once firm, cut into squares and store in an airtight tupperware.