How do I love coffee? Let me count the ways! The fragrant beans, the grinding process, the way it burbles temptingly while it brews. But like an on-again-off-again boyfriend, coffee’s appearance is fleeting in my days. Too much and sleep would become a stranger—so I stick with just one cup in the morning. If I find myself pining for the flavor, Teeccino – an herbal coffee without caffeine – comes to the rescue. It’s just one of the surprising ingredients in this luscious, nut-studded, vegan fudge. Smooth and seductive, it won’t keep you awake at night (at least not technically—the cravings are another story).
Hazelnut Herbal Coffee Freezer Fudge
Ingredients
3 tsp. Teeccino herbal coffee (or 2 tsp, instant coffee or 1 Tbsp. whole coffee beans)
¼ cup coconut oil, melted
1 tsp. pure vanilla extract
¼ tsp. sea salt
¼ cup + 1 Tbsp. maple syrup or agave
¼ cup + 2 Tbsp. hazelnuts, divided
2 cups cooked chickpeas, unsalted
Directions
- Use parchment paper to line a loaf pan.
- In food processor, blend chickpeas until smooth, then add in herbal coffee, maple syrup, coconut oil, vanilla and salt and blend again.
- Pour in ¼ cup of hazelnuts and pulse mixture until nuts chopped into small chunks.
- Pour fudge into pan and smooth top. Chop remaining hazelnuts and sprinkle on top, pressing down lightly.
- Freeze mixture for three hours. Let fudge sit for 30 minutes at room temperature before slicing and serving.
- Store fudge in refrigerator or freezer.