As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Vegan Fudge.
“Dreena, that’s crazy-talk!”, you say.
I know! My sweet tooth is lecturing me.
While I’ve always loved sweets, fudge has never been on my recipe radar. I love the idea of fudge – something dense and sweetly-satisfying – but it’s always been too sweet.
You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Almost makes that sweet tooth hurt! So, I didn’t have much interest in creating vegan fudge recipes. Until now.
I was thinking about the frostings for my raw brownies and raw chai squares. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners.
On to the vegan fudge recipe! I hope you enjoy it, and also enjoy gifting it.
Vanilla Bean Almond Butter Fudge
- 1/2 cup raw almond butter see note
- 1/2 cup coconut butter not oil, you want the whole-foods coconut butter such as Artisana or Coconut Manna
- 1/4 cup coconut sugar
- 1/4 cup brown rice syrup
- 1/4 tsp rounded sea salt
- 1/2 tsp vanilla bean powder can use vanilla bean or extract, see note (I use Organic Traditions, but found this one on amazon, fyi)
- 1/2 tsp roughly extra vanilla bean powder for dusting top
- Set a heat-proof bowl over a pot of simmering water to create a double-boiler. Add all ingredients except that extra vanilla for dusting. Stir through gently until the coconut butter melts and the ingredients come together smoothly. Transfer mixture to a glass loaf dish (lined with a broad strip of parchment for easy removal - also helps to wipe a little extra coconut butter or oil around the inside surface for easier removal). Use a non-stick spatula to gently smooth/even out the mixture. Then, take pinches of the remaining vanilla powder and dust it over the top of the mixture. Refrigerate until completely firm. Cut into bars or squares and enjoy! Keep chilled until serving.
Photos credit: Emma Potts