Kinda funny thing. I actually dislike fudge. Its just every time I buy the stuff, even at the cute little shops with all the neat flavours its just way, waaay too sweet and then they all just end up tasting the same to me. In the end I end up throwing it out or giving it away, sadly.
I did give good o’l fudge one more shot and went with all pretty much good for you ingredients turning this into a superfood fudge that I actually couldn’t get enough of.
Raw Vegan Superfood Fudge
Makes: 16-20 squares
Time: 5 Min prep, 4-6 hrs freezing
Notes: This recipe can be subbed with a number of things especially switching out the seed butters for nut butters. Peanut butter and chocolate maybe? I think yes!
To print this recipe click here.
4 tbsp Coconut oil
1/2 cup agava Syrup
3 1/2 tbsp cocoa powder or cacao powder
1 tsp vanilla bean paste or extract
1 small jar sunflower seed butter (240g approx)
3 heaping tbsp tahini paste
1/3 cup raw cacao nibs + extra for topping
2 tbsp hemp hearts
2 tbsp shredded coconut (optional)
pinch of sea salt for topping
1 tbsp goji berries, crushed
Line a loaf pan with plastic cling film, making sure the plastic wrap is long enough to go over the sides.
In a small sauce pan melt the coconut oil and agave syrup over low heat. Add the cocoa powder, vanilla paste and seed butters mixing well making sure the oil is well incorporated. Sprinkle in the cacao nibs, hemp seeds and coconut. Working quickly (as the oil will separate when cooled) pour your mixture into the tin and sprinkle the top with the extra cacao nibs, crushed goji berries (bash in a pestle and mortar) and sea salt and place in the freezer for 4-6 hours or until firm.
Keep stored in the freezer (it will melt at room temperature). To eat, let it sit out about 5 min from the freezer to soften then enjoy!
Recipe adapted from Susan Jane White