This raw vegan superfood fudge is loaded with all the goods. Hemp seeds, cacao nibs, goji berries, tahini and sweetened with agave. Since these have to be kept cool, they make the perfect summertime treat.
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 just end up tasting all 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 an easy raw superfood fudge that I actually couldn’t get enough of, and vegan too.
This is one of those simple fudges that can be substituted very easily. You could use any nut butter, chocolate peanut butter, well we all know is a bomb combo. Add chocolate chips instead of the cacao nibs and any other of the little bits. Maybe you don’t like goji berries, you can just omit them. Its pretty much a free for all as long as you keep the base ingredients the same measurements.
Want another take on this amazing style of fudge? Check out this frozen tahini and black sesame fudge done two ways.
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PinDescription
This raw vegan superfood fudge is jam packed with all the goods especially when you are looking for a healthy treat that tastes sinful.
Ingredients
- 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
Instructions
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(just enough for the coconut to melt). 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
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!
Keywords: Vegan fudge
lynsey | lynseylovesfood says
is it weird that i woke up thinking about this after seeing it teased on Facebook last night?? It didn’t disappoint. I have the same sentiments on fudge, but feels like it has changed my mind!! xo
Ashley Colbourne says
haha not at all!! This is actually my second batch! I ate all of the first one I was supposed to photograph!
jacquie says
i’m the same way with fudge myself – i “think” i should like it but it is way to sweet. I have not used agava syrup before – could i substitute honey or maple syrup instead?
Ashley Colbourne says
Hey Jacquie,
Yes, honey or maple syrup will work just as well!
:)
Meiko says
maybe I’m missing something, but is it still raw if you’re heating up the ingredients?
Ashley Colbourne says
Hey Meiko,
Its just being heated up enough to melt the coconut oil (since coconut oil is solid at room temp) and combine the ingredients.
Mariah says
This looks delicious! can’t wait to make it.
Just wondering if I would be able to substitute sunflower seed butter for peanut butter?
Thanks!
Ashley Colbourne says
Hi Mariah,
Yes you totally can! Works with any nut or seed butter.