It seems each time a try a different approach to vegan-friendly fudge, I declare that a new favorite has been born. I used to think dairy was pretty essential to a rich and decadent fudge, but I’ve since discovered otherwise. In fact, this chickpea flour fudge is reminiscent of maple fudge — the richness comes from the addition of coconut butter and oil and the maple syrup. However, it’s nearly guilt-free, because everything in there is good for you and more forgiving to your waistline. You really only need a small piece to satisfy that craving for the richness that sometimes only a piece of fudge will satisfy.
Line a 9-inch loaf pan with parchment paper. Grease lightly with oil. Set aside.
In a large skillet, heat the oil over medium heat. Toast the chickpea flour until it darkens a few shades, stirring constantly, for about 4 minutes. Add the coconut oil, coconut butter, peanut butter and maple syrup to the pan and stir continually to thicken, about 4 to 5 minutes. Transfer to a medium bowl and wipe the pan clean.
Now add the water, sugar, cardamom, vanilla and salt to the pan. Stir until the sugar is dissolved and the mixture thickens, about 5 minutes.
Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy. Stir in the sesame seeds and transfer to the prepared pan. Press the mixture down evenly. Let cool on the counter for 15 minutes, cover with plastic wrap, and let set in the freezer for a few hours. When firm, using a sharp knife, cut into small squares. Store in the refrigerator in a well-sealed container for a few weeks.