Tuesday, October 6, 2015

Easy Nut Butter Fudge

This might be one of my greatest vegan inventions ever! It's basically the MacGyver of desserts. If being drop dead delicious wasn't enough, the simplicity of this fudge recipe takes the cake. You need one saucepan, a few pantry ingredients, and a brownie tin. I made a large batch and stored it in the freezer for a month. Every time I had company over, it served as an impromptu dessert. Craving something sweet or cookie-doughy after work? Have a little piece. Crumble it over anything soft and frozen, or melt it into other chocolatey desserts.  My friend Lauren (seen in picture) and I used it to make the best banana nicecream sundae. If you'd like a recipe for the frozen dessert portion, check out my precious post: Vegan Chunky Monkey.






1st Layer: 
  • Jar of your favourite nut butter (all natural, just nuts, no sweeteners or fillers)  
  • Coconut oil 
  • Maple syrup 
  • *Optional herb additions: maca root powder, mucuna, etc.
Heat the ingredients in a saucepan. Measurements will vary. Use enough coconut oil to make the nut butter pour-able. 1-2 tablespoons for every 1 cup of nut butter should do the trick. Sweeten to taste with maple syrup. Pour into a parchment-lined brownie pan. Spread and tilt until it fills evenly to the edges. 

2nd Layer: 
  • Cacao powder + coconut oil OR just cacao butter 
  • Maple syrup 
  • Pinch of salt 
Heat the ingredients in a saucepan until you achieve a pour-able fudge sauce. Use enough maple syrup that it's sweet, but not overly so. Pour over the setting nut butter base, and spread until it reaches the edges. 

3rd Layer: 
  • Topping options: crystallized ginger, orange rind, goji berries, flaked coconut, etc. 
Chop and sprinkle whatever ingredients you fancy over the wet chocolate. Pop the whole brownie pan treasure into the freezer and let set for a few hours, or overnight. In the morning, slice into little rectangles. Store in freezer! It will melt at room temperature, so always eat it right away.

On the left is a sunflower seed butter version. The right is a peanut butter fudge I made a few weeks later. They were both delicious!






1 comment:

  1. Yummy, it looks really good and delicious also not so hard to make. Going to get all the ingredients soon and give it a try, thanks for sharing such wonderful post with us

    ReplyDelete