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Chickpea Almond Fudge Balls

  • Time preparation 15 minutes
  • cook time 25 minutes
  • Serve Serves 20

These fudgy, nutty treats are the perfect healthy treat! Made with toasted chickpea flour, they're packed full of proteins, and bear a similarity to the Indian treats known as ladoo

Recipe provided by Doves Farm
  • 100g Doves Farm Organic Chickpea Flour
  • 50g ground almonds
  • 75g butter
  • 75g coconut sugar
  • Pinch of ground cardamom
  • 3 tbsp milk
  • Icing sugar, for decoration

Preheat the oven to 180°C/Fan 160°C/ Gas 4.

Spread the flour out on a large baking tray and bake for 12–15 minutes until lightly toasted and golden. Remove from the oven and tip the flour into a mixing bowl. Scatter the ground almonds over the tray and bake for 8–10 minutes until lightly toasted. Remove from the oven and add to the mixing bowl.

Put the butter into a saucepan and heat until melted. Add the sugar and cardamom and stir to combine. toasted flour and almonds, Cook over a gentle heat for 5 minutes stirring regularly.

Remove the pan from the heat. Add the milk, stirring to make a soft warm dough.

Divide the dough into twenty small pieces and roll each into a ball. Sieve the icing sugar over the balls so that they are coated. Serve the ladoo almond balls in mini paper cases. Store in an airtight tin.

Ingredients

  • 100g Doves Farm Organic Chickpea Flour
  • 50g ground almonds
  • 75g butter
  • 75g coconut sugar
  • Pinch of ground cardamom
  • 3 tbsp milk
  • Icing sugar, for decoration

Method

Preheat the oven to 180°C/Fan 160°C/ Gas 4.

Spread the flour out on a large baking tray and bake for 12–15 minutes until lightly toasted and golden. Remove from the oven and tip the flour into a mixing bowl. Scatter the ground almonds over the tray and bake for 8–10 minutes until lightly toasted. Remove from the oven and add to the mixing bowl.

Put the butter into a saucepan and heat until melted. Add the sugar and cardamom and stir to combine. toasted flour and almonds, Cook over a gentle heat for 5 minutes stirring regularly.

Remove the pan from the heat. Add the milk, stirring to make a soft warm dough.

Divide the dough into twenty small pieces and roll each into a ball. Sieve the icing sugar over the balls so that they are coated. Serve the ladoo almond balls in mini paper cases. Store in an airtight tin.

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