A quick and easy uncooked fudge recipe, that is as tasty as it is versatile. Try changing the nut butter, or easily switch between cacao and carob powder to create different variations of fudge!
How It's Made
1/3 cup coconut oil
2/3 cup nut butter
1/4 to 1/2 cup maple syrup
1/2 cup carob powder
1 tablespoon vanilla essence
2 teaspoons cacao nibs
1 pinch sea salt
Line a small baking mold with plastic wrap, or coat with coconut oil. Put aside.
Add nut butter, coconut oil and maple syrup in a bowl. Mix by hand until it becomes a smooth and creamy texture. If it is cooler than 20°C, it is ideal to make the mixture in a bain-marie.
Add carob or cacao powder gradually to the mixture, until it becomes a smooth paste.
Spread the mixture in the lined baking mold evenly.
Sprinkle with the cacao nibs.
Place in the freezer for 20 minutes minimum.
Cut into small squares.
Nathalie is a specialist in gluten-free nutrition and regular recipe and article contributor to PRANA. She’s interested in sharing recipes that will revolutionize the way you percept healthy eating, proving that it can be easy, delicious and satisfying for everyone.