![]() ![]() Leftovers can be stored in the fridge in an airtight container. Lift the parchment from the pan, transfer to a cutting board and cut into squares to serve.Cover loosely and place in fridge to firm for at least an hour or the freezer for about 20 minutes.Carefully spread the cashew evenly on top of the chilled coconut base with the back of a spoon.Place the cashew, butter, coconut butter, maple syrup, vanilla extract and salt in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined.Set in freezer to firm while you make the cashew layer. Stir to combine and continue stirring, almost constantly, until all the chocolate is melted and the fudge starts to come together. Add the chocolate chips and sweetened condensed milk to a medium sized non-stick saucepan and heat over medium low heat. Smooth the base evenly in the pan with the back of a spoon. Line an 8x8 dish with parchment paper and set aside. Transfer the mixture to the prepared pan.Place the coconut butter, coconut oil and maple syrup in a heat-proof bowl set over a larger bowl of hot water and stir until thoroughly combined.Line a 9-by-5-inch loaf pan with parchment paper.Sweet, creamy and delicious, this is the kind of recipe you’ll want to have on hand for either everyday snacking or offering to guests. This protein-packed, extra smooth and super tasty vanilla fudge recipe is made with only 4 ingredients. You can stir up a batch in the morning in minutes for an afternoon or after dinner treat.ĭid I mention that they melt in your mouth? The soft and creamy maple cashew layer gives way to the firmer base filled with shreds of coconut. Simply combine and stir, then pour the layers into a dish and freeze until firm. They’re also the definition of unfussy, requiring only a slight bit of patience for them to set up. They have a lot going for them any time of year, but the maple flavor is particularly well suited for the holiday season. The fudge has a great creamy texture that’s accented by chunks of cashews, a pinch of salt and the sweetness of real maple syrup. Plus they are ridiculously easy to make, and unlike traditional fudge don't require a candy thermometer or any time on the stovetop. I considered waiting until closer to the holidays to share these maple fudge squares with you, but they are too good to not start enjoying right now. Peanut Butter Fudge: Mix in 1/4 cup peanut butter OR any nut of seed butter.These easy to make vegan maple fudge squares don't require a candy thermometer or any time on the stovetop.Almond Joy: How about some shredded coconut and toasted almond slices?.Nut Fudge: Any preferred toasted and chopped nut! Maybe 1/2- 1 cup.Mint Fudge: easy enough to play with the extracts here! 1-2 teaspoons of peppermint extract!.Mexican Cocoa: Add a 1/8 teaspoon of cayenne and 1/2 teaspoon cinnamon for a Mexican spin!.This fudge is so soft at room temp, it is just like a thick buttercream frosting….SO DELICIOUS! Can I make this vegan fudge ahead of time?ĭefinitely! This paleo fudge freezes beautifully! Store in an air tight container until ready to eat! Dairy free fudge variations: While I love my traditional vegan buttercream recipe, this one is yet another option for the chocolate version! While still not necessarily slimming, this fudge is free of refined sugars, and has no nasty processed ingredients…and everyone can enjoy this treat as it is free of all major allergens. If you need a last minute something to throw together to bring to a party…this would be it.it takes under 5 minutes! It will need to set in the freezer for bit before you leave though, so be warned! If fudge had been made like THIS however, I could have jumped on the bandwagon! It was always overly sweet…and no wonder since the vast majority that were made in my childhood era included marshmallow cream! I have never been a fudge lady, even when I was little. ![]()
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