vegan freezer fudge
Mile High Black and White Freezer Fudge
From Oh She Glows Everyday by Angela Liddon
This fudge is amazing! I have made it for retreats, brought it to dinner parties and kept some in my freezer for when friends drop by. It’s hard just to eat one piece! It’s rich and decadent but oh so good.
Ingredients
1/3 cup raw almonds finely chopped
1/3 cup raw cashews finely chopped
For the vanilla-Cashew Fudge:
1/2 cup plus 2 T. coconut oil at room temp.
1/2 cup plus 2 T raw cashew butter homemade or store bought
1/3 cup pure maple syrup
1/2 tsp. pure vanilla extract
large pinch of sea salt
For the Chocolate-Almond Fudge:
1/2 cup coconut oil at room temp.
1/4 cup almond butter
1/2 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1 tsp. pure vanilla extract
Large pinch of fine sea salt
Instructions
Preheat oven to 300 degrees. Line a 9X5 inch loaf pan with parchment paper.
Roast the nuts on a baking sheet for 10-14 minutes, until lightly golden. Let cool.
Make the vanilla-cashew fudge:
In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla extract, and salt until well combined and smooth. (You can use an electric mixer for this, but I didn't need to.)
Spread the batter into prepared loaf pan and spread out evenly. Sprinkle with 1/3 of the roasted nuts and gently press them down to adhere.
Place pan in the freezer.
Make the chocolate-almond fudge:
In the same bowl as you used for the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt.
Stir well until smooth (again, you can use a mixer.)
With a spatula, spoon the chocolate fudge mixture over the vanilla fudge layer and spread it evenly. Scatter the remaining nuts all over the top of the fudge and lightly press down. Freeze for at least an hour, uncovered, until solid.
Slice into small squares and serve immediately. Store any leftovers in an airtight container in the freezer. (up to a month.)
ENJOY!!