Easy Vegan Fudge
Ingredients
The base
-
2
cups
unsweetened desiccated coconut
-
½
cup
creamy nut butter
-
¼
cup
melted cocoa butter
-
⅓
cup
cacao powder or unsweetened cocoa powder
-
¼
cup
maple syrup
-
1
pinch
sea salt
-
1
tsp
pure vanilla extract
-
2-3
whole
pitted dates (chopped)
Toppings
-
3
Tbsp
cacao nibs (optional)
Instructions
- Line a 9x5-inch loaf pan with parchment paper.
- Process the coconut in a food processor until it forms a creamy butter, about 4 minutes.
- Add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla to the food processor and blend until combined.
- Mix in the chopped dates and adjust flavor if necessary.
- If the mixture is too thick, thin it with more maple syrup or melted cocoa butter.
- Transfer the mixture to the prepared loaf pan and spread evenly.
- Top with cacao nibs if desired, cover loosely, and freeze for about 15-20 minutes until firm.
- Cut into 21 squares and enjoy. Store leftovers in the fridge for up to 1 week or in the freezer for 1 month.
Nutrition Facts (estimated)
Servings
21 slices
Calories
71
Total fat
6.1g
Total carbohydrates
4.8g
Total protein
0.8g
Sodium
10mg
Cholesterol
0mg
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