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
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! 🙂