Recipe: Crunchy Almond Raw Vegan Fudge

DeThis is crazy easy to make and super duper healthy. Vegan and free from nasty things like sugar and processed foods, this fudge is packed full of nutritious things like coconut oil, medjool dates and almond butter.

I love to make these on my food prep day (Sunday) and keep them in a glass mason jar in the freezer to enjoy all week when we crave something sweet. They are also my go-to to make for hostess gifts because they are just so cute once they are all wrapped and packaged up – your friends will love them. And they definitely won’t notice that they are a healthy alternative to fudge!

Processed with VSCOcam with hb1 preset

INGREDIENTS

This recipe creates around 40 little fudge pieces and was inspired by a Deliciously Ella creation (we added the crunch)

  • 1 cup of almonds
  • 2 cups of medjool dates
  • 4 tablespoons of coconut oil (and a little extra for frying almonds)
  • 3 tablespoons of raw cacao powder
  • A little raw maple syrup (if using for almonds)
  • 10 tablespoons of almond butter
  • Baking paper

METHOD

  • First up, put a pan of water on the hob to boil the dates in. We will come back to it after the next step.
  • Now let’s start with the crunch. Blend your almonds in a food processor or chop them up using a big sharp knife.
  • Heat a pan with a little coconut oil. When the almonds are nicely crunched up into little pieces add to the hot pan. At this point you can add the raw maple syrup to the mixture if you want them to be sticky and sweet, it is also fine without. Let them fry until they are toasty brown and take off the heat, leave aside.
  • Next, de-pip the dates and add them to the pan of boiling water prepared at the beginning. Let them stew for around 5 minutes, so they soften and start sticking together.
  • Once the dates are done, drain any excess water from the pan, and let the dates cool to the side for a few minutes.
  • Now place the almond butter, coconut oil and cacao powder in a food processor, and add the dates before blending for about 2 minutes – once everything is combined and a sticky paste has formed.
  • Now stir the crushed and toasted almonds we prepared earlier into the fudge mixture.
  • Line a baking dish with baking paper and pour in the fudge mixture, making an even layer using a spoon. Place this in the freezer for about three hours before it’s ready to eat.
  • Once frozen, remove and set aside for 2-3 minutes. Now you can individual wrap the fudges inside baking paper wraps (easier than it looks but time consuming) or cut them into squares and store in zipper bags in the freezer. If going down the baking paper route, simply cut off strips of baking paper, cut the fudge into the desired shape and size, and wrap around before twisting the paper at each end to form sweet ties. Such a cute thing to put by the side of an after dinner coffee…right?
  • Important note: These need to be stored in the freezer.

Photography by Holly Hollywould.