As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Vegan Fudge.
Before you scroll down, I must mention that until creating this recipe I’d never made a vegan fudge. :-O
“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
I’ve always loved the idea of fudge, yet always find it too intensely sugary. This fudge is dense, satisfying, and sweet, but not sickly - and is made with much healthier ingredients than traditional fudge. The addition of vanilla powder is divine - try to use it if you can! Makes 14-18 bars/squares.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Almond Butter Note: Raw almond butter really tastes best in this fudge. You can substitute regular (roasted) almond butter, but be sure it’s unsalted - or you will want to reduce/omit the salt used in the fudge. Raw cashew butter would also work well.
Vanilla Note: If you don’t have vanilla powder, use 1/2 - 1 tsp vanilla extract in the mixture. You can omit the vanilla dusting for the top - or, if you have a vanilla bean you can remove the seeds and dust some of those on top. They won’t distribute evenly, and that’s ok! It’s looks lovely when the vanilla seeds are somewhat patchy over the top. Vanilla powder is pricey, but it goes a long, long way. It’s much more convenient than removing seeds from a vanilla bean too.
Note: These squares will hold at room temperature, but will soften. So, it’s best to keep chilled until just before serving. You can also freeze extras to enjoy later.
Photos credit: Emma Potts
Alex says
Hi,
I can’t get coconut butter. Is there something else I can use instead? Thanks
Dreena says
Hi Alex. Not in this recipe, you really need that dense, dry texture. Here’s a link if you want to order online: http://amzn.to/2nOOrRa
Sadhbh says
Great recipe I have made it for my children and they absolutely love it.
Tiffany says
Hi Dreena,
I made the vanilla bean almond fudge today! Its delicious, super easy and quick to make! Thank you!
Michele says
Not sure, but, the way I read it … I think Sally might have been asking whether the fudge would ship well, Dreena. :/
Sally Deutsch says
This is all new to me. I’m a baker, but because of health concerns, my doctor’s has asked me to stop all flour and sugars. Your desert book sounds perfect. Can any of them ship we’ll. I ‘m thinking great for Xmas packaging to grandchildren.
I
Dreena says
Hi Sally, if you order through amazon (on my books page), the shipping is usually very fast, plus amazon gives some discounts on books. Really easy to ship to other people like grandkids too. Have a look on my books page, you can see which books might suit you (your family) best. 🙂 Enjoy!
Emma says
They look really great for your first vegan fudge 🙂 They must be delicious, have to try and make them someday.
Haley Soucy says
After going vegan 4 years ago, peanut butter fudge was one of the things I missed. I could never find a good recipe, and definitely not a healthy one, so when I found this I made it up that second! So easy & delicious! I used natural peanut butter in place of the almond butter (my family and I are BIG peanut butter fans). So good! Thanks for this!
Dreena says
Delighted to hear it, Haley! I never thought to try it with peanut butter, but I am imagining it as delicious. TY! 🙂
Trina says
What a beautiful recipe!
Sarah says
Just made this with all coconut butter to make it nut-free. Ridiculously good! It almost didn’t make it to the pan to set 🙂 thanks for the recipe!
Debra Siglin says
Love to make cookies the vegan way. My grand Kids even love them, my husband too need the blend tec
Mariana Vivas says
so yummy!! i loved these..merry xmas to you too!! 🙂
Christine (The Raw Project) says
Agreed on fudge being too sugary, but this version looks fabulous!
Becky says
This looks scrumptious! Would it be okay to sub maple syrup or honey for the brown rice syrup? Would either of those work?
Annemarie says
I’ve been looking for one more treat to bring on Christmas day and this is it. I have all ingredients on hand which is always a bonus. I have a jar of Artisana raw cashew butter that I might use. It has a mild sweet flavour and smooth texture that I think will go well in this recipe.
Just to confirm, this is made in a loaf pan that is normally used for breads? Would I still need to line with parchment paper if I use a non stick silicon pan?
I’m wondering too about doubling the recipe. Do you think an 8×8 square would be suitable?
Thanks Dreena for all your hard work and dedication. It’s appreciated.
I’ll be bringing your Great Pumpkin Pie to Christmas dinner as well!
A very Merry Christmas to you and your family.
Dreena says
Hi Annemarie, yes, I normally use a glass loaf pan. If you double the recipe, I think an 8×8 would be just fine – if it’s single batch in an 8×8, will be very shallow. With a silicone pan, you prob won’t need to line at all. Hope that helps, Merry Christmas!
Tiffany says
Dreena, these look absolutely scrumptious!! You truly make the most healthful and decadent treats and I can’t wait to try these! Merry Christmas! Wishing you a beautiful Christmas filled with love, happiness and laughter!
Emma, these photos are absolute perfection!! Merry Christmas 🙂
Dreena says
You’re so lovely to say that, thank you Tiffany! I fully agree with you, these pics are perfection! Have a warm and wonderful Christmas, thanks for all your support and cheer. xx
Dreena says
Thanks Anna! Emma is a sweetheart, and quite a young talent. I just love what she did with these photos – glad you do too. Enjoy the holidays!!
Anna {Herbivore Triathlete} says
I completely agree that fudge is usually too sweet and gritty. I really like your vanilla version, it looks delightful.
I adore Emma and her blog, she did a great job with these photos!