Choc orange chickpea fudge

Choc orange chickpea fudge

Choc orange chickpea fudge recipe

There is something just so good about chocolate and orange being married. I’m a huge fan of chocolate orange chocolate and all the possible dessert combos that chocolate and orange can present itself in. This choc orange chickpea fudge was an idea I had and it turned out super yummy.

What is chickpea fudge?

Traditional fudge is made from loads of sugar, condensed milk, and butter. I loved fudge growing up, although it was a real treat around the house. I remember so many flops being made where it would turn to toffee and my brother and I would eat the toffee by the spoonful.

Making fudge is an art for sure. 

This chickpea fudge is less of an art and more of a fudgy brownie. It tastes wonderful and it’s made from chickpea flour and not actual chickpeas.

Is chickpea fudge new?

I think most people would be surprised to know that chickpea flour desserts are not something new. In India, chickpea flour desserts have been made for generations.

The chickpea flour gets toasted and ghee or clarified butter and sugar gets added along with spices and nuts. I have yet to make a vegan version of this tasty sounding dessert but if it tastes anything as good as Indian food does, then I’ve got to give it a try.

This choc orange chickpea fudge is:

  • Chewy
  • Chocolatey
  • Gluten-free
  • Refined sugar-free
  • Vegan
  • Delicious
  • Customizable

Next time I would even go one step further and make it naughty by adding chocolate chips or melting a chocolate layer over the top and adding crushed nuts. You can get as creative as you like.

What do you use for orange flavoring?

I’m not a fan of synthetic flavoring. I never have been and I doubt I ever will be. Using real ingredients is something I try to always stick to. This recipe is flavored with orange essential oil. Not the diffuser kind but 100% real organic aromatherapy oil.  

I’ve used orange, lemon, peppermint and lavender  in food for years now and found that you only need a little. 

If you feel more comfortable using flavoring then feel free to use that instead.

While I had some sweet orange oil from this site in South Africa, I will get off Amazon in future

Easy steps:

This chickpea fudge takes 15min to make and a few hours to set in the fridge. You can speed this up by popping it into the freezer. It also lasts about 3 weeks in the fridge in an airtight container so you could make more and keep a stash.

Firstly you sift your flour into a pan and toast the chickpea flour for a 2-3 minutes.

chickpea fudge

Next you add the coconut oil and melt it down.

chickpea fudge

Add the cocoa powder, it’s best to also sift this to avoid any lumps. Add the sugar, salt, almond milk and mix until all is well combined and the sugar has melted. It’s a thick mixture and you have to constantly turn it over.

chickpea fudge
choc orange chickpea fudge

Remove from the heat and then add the essential oil.

The last step is to place the mixture in a pan lined with wax or baking paper and press down firmly. A silicon mold would also work as a zero-waste option.

Cool down and cut into blocks. I cut mine into 6 blocks but I would actually make them smaller and cut them into 12 blocks. Perfect bite size fudge bites 🙂

vegan choc orange chickpea fudge

If you love chocolate as much as I do and want more ideas, check these out: Chocolate energy balls and vegan cakey brownies

Choc orange chickpea fudge
vegan chickpea brownie

Choc orange chickpea fudge

A fudgy brownie choc orange made with 7 ingredients. This choc orange fudge is a delicious treat.
Prep Time 5 mins
Cook Time 10 mins
Cooling/setting 1 hr
Course Snack
Cuisine American
Servings 12 Bites
Calories 81 kcal


  • pan


  • 1/2 cup chickpea flour
  • 3 tbsp coconut oil
  • 3/4 cup coconut sugar (96g)
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 1/2 cup almond milk
  • 10 drops sweet orange oil


  • Sift the chickpea flour into a pan and heat pan on medium heat.
  • Last the flour for 2-3minutes until a golden brown.
  • Add the coconut oil and melt into the flour, keep stirring.
  • Sift the cocoa powder into the pan and add the salt, coconut sugar and almond milk.
  • Mixture will clump together. Keep cooking on a reduced heat for 5 minutes and move mixture around pan continuously.
  • Remove from the heat and add 5-10 drops orange oil. I added 10.
  • Place mixture into a pan lined with wax or baking paper and press down firmly.
  • Allow to cool in the refrigerator for a few hours before cutting.


Cut 12 blocks. Calories are based on 1 block.
Store in an airtight container in the fridge for up to 3 weeks. 
Add any variations you like. You can add nuts, seeds, chocolate chips, exchange the orange oil for peppermint oil or leave it out completely. 
Keyword chickpea flour recipes, choc orange chickpea fudge, choc orange fudge, chocolate fudge recipe, gluten free fudge, refined sugar free desserts, vegan fudge recipe
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Let me know if you give these a try by rating them below and sharing on Instagram. Tag me @the_hungry_herbivore

Until next time, happy cooking 🙂

Xoxo Amy

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This Post Has 2 Comments

  1. I dont know what i did wrong but my end product was way too runny….like a chocolate sauce/paste. I had to add another 0.5 cup chickpea flour right at the end to get something that approximated what i see in your photos. Is the 0.5 chickpea flour correct in your recipe. Well the end product is still delicious…..thanks for sharing your recipe.
    Im looking to make a chickpea fudge that wont go soft at room temperature……I have found adding peanut butter helps…..Do you have any suggestions for this. Thanks

    1. Hi Paul,
      I’m sorry you experienced this. I added the almond milk to my recipe because initially, it was too dry. You could possibly half the almond milk amount if you’re still experiencing a runny sauce/paste consistency.
      I think coconut butter would work well for a better room temperature fudge. Unfortunately, anything with coconut oil will start melting if it gets too warm. Coconut butter tends to stay solid for longer. You can make your own by taking coconut flakes and food processing it for about 15 minutes until it’s runny. (Don’t leave your processor running for 15minutes straight or it will burn out). You could also try adding a tablespoon of cornflour mixed into your almond milk so it dissolves and then add that to the recipe. I think that would help keep it more solid. Let me know if you try these tips and how they work out 😀
      Thanks for making this recipe.

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