Directions

1Soak split yellow chickpeas in water for at least 6 hours or overnight.

2In a saucepan, bring almond milk and soaked split yellow chickpeas to a boil. Stir constantly.

3Add the cardamoms and the cinnamon stick to the boiling mixture.

4Cook for about 20 minutes or until split yellow chickpeas soften.

5Remove the cardamoms and cinnamon stick from the mixture.

6Blend the cooked split yellow chickpeas to a smooth paste. Add a little more almond milk if needed for the paste consistency.

7Transfer the split yellow chickpea paste to a pan. Add sugar and a pinch of salt. Stir until the sugar dissolves.

8Cook the mixture on low heat until it thickens to a paste-like consistency.

9Mix in 8 tbsp Nuttelex and continue stirring until the mixture becomes a smooth, thick paste resembling dough.

10Lightly grease a plate with the remaining Nuttelex. Place the paste on the plate and shape it into your preferred mold.

11Garnish the almond split chickpeas fudge with pistachios.

12Serve on a serving plate and enjoy!