Vegan Almond Fudge

Vegan Almond Fudge

It’s that time of the year when I can spend hours and hours in the kitchen, cooking up a storm! Alas, there is still all the other work to be taken care of, homework to be done, school projects to be given in and so while I crave for a slow cooking day, most days it’s about  quick recipes. Though nothing to feel bad about fudge right? So here it is my super fast and healthy Vegan Almond Fudge!

Vegan Almond Fudge

I did start this morning with all the good intentions to make almond butter to slather on my toast. Before I knew it, in went cocoa powder, coconut oil and some maple syrup..and I was staring at this totally decadent mixture in no time!

At this point I could’ve made  bliss balls too out of this “batter”, but somehow, fudge seemed to be calling my name, so it was scraped out in the smallest  pie pan I had. It set up in an hour or so in the refrigerator and boy, I got a luscious delicious treat just like that!!

Vegan Almond Fudge

I like a deep chocolate flavour, without the cloying sweetness in all my goodies. This one fit the bill perfectly. I would probably increase the coconut oil by another tablespoon to make this fudge a bit more velvety. Until then, I’m perfectly satisfied eating it as is for my dessert!

A word of caution, while this is made with healthy ingredients, it is also quite  rich. A square or two would go  a long way in satiating that sweet tooth..all about that balance remember! 🙂

Vegan Almond Fudge

NOTE:

  • This fudge needs to be stored in the refrigerator as our weather is still not cool enough to keep it firm at room temperature.
  • Use a smaller pan  if you want thicker pieces of this fudge. Or just double the quantity! 🙂

Vegan Almond Fudge

Do let me know how this turned out for you. Leave  a comment below and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods !

Vegan Almond Fudge
Yum
Print Recipe
Prep Time
20 minutes
Prep Time
20 minutes
Vegan Almond Fudge
Yum
Print Recipe
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
  • 1 1/4 cup Roasted Almonds
  • 2 Tbsp cocoa powder
  • 1.5 Tbsp Coconut oil
  • 4 Tbsp Maple syrup/honey
  • 3 Tbsp Roughly chopped pistachio & Pumpkin seeds optional
  • 1 Tbsp Roughly chopped Pumpkin seeds For topping, optional
  • 1/2 tsp Sea salt For topping, optional
Instructions
  1. Combine almonds, cocoa powder, coconut oil and maple syrup in your food processor or blender. I used my blender.
  2. Blend it all for almost 10-15 minutes. Do turn off the machine for a few seconds in between, so it doesn't get too heated up.
  3. You should get a pasty sort of a mixture, like a nut butter. Taste and adjust for sweetness. Remember, as the mixture will cool, it won't taste as sweet as its tasting now.
  4. Add the pumpkin seeds and pistachios if you're using. Scrape out in a flat dish, 6" in diameter. Spread it evenly and sprinkle any toppings of your choice. I used pumpkin seeds and smoked sea salt.
  5. Refrigerate for 3-4 hours till set firmly. Cut into small cubes and enjoy!

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