A traditional fudge recipe usually calls for refined white sugar, dairy butter, and dairy milk or cream, but this no-bake* vegan and gluten-free recipe uses almond butter, coconut oil, and maple syrup for an equally delicious fudge. Make it with or without walnuts.
- 1 cup coconut oil
- 1/2 cup almond butter
- 1 cup cacao powder
- 3/4 cup maple syrup
- 2 tablespoons vanilla extract
- dash cinnamon
- dash Himalayan salt
- 1 cup walnuts, chopped (optional)
- In a food processor, process the coconut oil and almond butter for 30 seconds or until combined.
- Add the cacao powder, maple syrup, vanilla, cinnamon, and salt and process for 1 minute or or until well combined.
- Transfer mixture to a large bowl. Use a large spoon to mix in the chopped walnuts, if using. Spoon onto a shallow, parchment paper lined pan that’s approximately 10 x 6 x 1 inches. Place in freezer for 1 hour or until solid.
- Remove from freezer. If too hard to cut, let sit 3 minutes or until just soft enough to cut. Use a large chef’s knife to slice the fudge into 2 inch squares, and serve! Stores in the freezer, in an airtight container, for up to 10 days.
Yield: Makes 24 squares
*This no-bake recipe — meaning it doesn’t require heat to make it — is not the same as a raw food recipe. To make it raw, the ingredients need to be raw. Your local whole foods grocery store, health food store, or online shops such as Amazon.com, Thrive Market, and Nuts.com might carry raw almond butter, raw coconut oil, and raw walnuts. Raw maple syrup is hard to find, but raw agave can be used instead. And since not all raw ingredients are labeled as such, the spices you choose may or may not be raw. If you’re a raw food purist, you may need to contact the manufacturers to ask if the foods you are using are truely raw.