Enjoy this delicious vegan freezer fudge with a rich roasted almond and chocolate flavour. All you need is 15 minutes of preparation and a few basic ingredients. You can also easily substitute some of the ingredients to create a fudge that meets your preferences.
Prep Time – 15 minutes
Freeze Time – 1 hour
Serves 12
INGREDIENTS
1/2 cup raw almonds, chopped
1/2 cup almond butter
1/2 cup + 1 Tbsp. maple syrup
1/3 cup coconut oil, melted
1/4 cup vegan chocolate chips, melted (dark or semi-sweet)
1/3 cup cocoa powder
1 tsp. vanilla extract
1/8 tsp. fine grain sea salt
Pinch of flaky sea salt, for topping (optional)
Shredded coconut, for topping (optional)
DIRECTIONS
- Preheat the oven to 325°F. Line a loaf pan with parchment paper, making sure there’s enough hanging on each side to pull out the fudge later.
- Chop the almonds and spread them on a baking sheet. Roast for 10 minutes or until lightly golden and fragrant. Set aside.
- Meanwhile, add the almond butter, maple syrup, melted coconut oil, melted chocolate, cocoa powder, vanilla and salt to a medium mixing bowl. Whisk together until smooth.
- Transfer the mixture to the prepared loaf pan. Spread it evenly. Top with the roasted almonds and sprinkle with a small amount of flaky sea salt and shredded coconut if desired.
- Place the fudge, uncovered, in the freezer for 1 hour or until solid. Cut the fudge into the shape and size that you prefer, making about 12 pieces. Store the leftovers in an airtight container in the freezer.
NOTE:
Avoid using the hard almond butter at the bottom of the jar. It should be drippy and creamy.
Use refined coconut oil if you don’t want your fudge to have a light coconut flavour.
You can top the fudge with other nuts if preferred. Chopped hazelnuts, pecans or cashews would work well too. You can also skip the nuts for a soft chocolate fudge.
I haven’t tried this recipe with other kinds of nut butter, but you can try using smooth peanut butter or cashew butter. Keep in mind that I can only guarantee the best results with almond butter.
Nutrition facts per serving
Calories 216; protein 4 g; fat 17 g; carbs 18 g.
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