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
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.
Notes
Photos credit: Emma Potts
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!