That said, I will try my mini processor next time just to compare. The only difference, I would imagine, is that the fudge had the texture of the coconut flakes throughout – which I totally enjoyed. It has a nut butter and date base so its naturally sweet and sticky. I proceeded with the recipe anyway and it was delicious. This healthy vegan fudge recipe from the Minimalist Baker is another tasty choice. To the food processor, add pitted dates and sea salt and process until small bits remain or a ball forms.

Set aside on a plate or in a shallow bowl. You aren’t looking for a meal just chopped. First things first, let’s start with a plain and simple three-ingredient chewy brownie recipe by Kirbie’s Cravings. No matter how long I did this for in my processor, the flakes just flew around the sides of the bowl. Add nuts to a food processor and pulse several times to loosely chop. Lastly, add chocolate chips and stir once more. 2 Tbsp flaxseed meal (ground flax seeds) 5 Tbsp water. Add in a little coconut or other non-dairy milk to add moisture. Add flour a little at a time and stir until thick and slightly crumbly. Note: if you look at the original recipe on Dana’s blog, you’ll see that she has you first process the coconut in the food processor until it turns into a butter-like consistency. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Incredibly creamy, dreamy 3-ingredient chocolate fudge made with dairy-free chocolate, nut butter, and honey The perfect healthier, easy-to-make dessert Full Recipe. This delicious recipe brought to you by Sheri Silver Cut into small squares and serve (or refrigerate for up to 10 days freeze for longer storage). Use the parchment paper to transfer the fudge to a cutting board. Pour into your prepared pan, sprinkle with sea salt and freeze till firm. Add the cacao powder and sea salt and pulse to combine. Melt Tararua Butter in a saucepan large enough to mix all ingredients in. Blend till thick and creamy, scraping down the sides of the bowl as needed (see Note, below).Īdd one tablespoon of maple syrup at a time till the desired sweetness is reached. Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground. Line an 18 x 28cm sponge roll tin with baking paper. Place the coconut, peanut butter and melted coconut oil in a food processor. Line a 9″ x 5″ loaf pan with parchment paper. 2 cups finely shredded unsweetened coconut

Minimalist baker 3 ingredient fudge