Sweet, nutty, so so so so so good! It is, completely irresistible!!! Good thing it’s so easy to make!!!!
I was asked by a friend at work who is gluten intolerant if I could make her a recipe one of her favourite traditional French desserts. Yes, that does mean that it includes puff pastry – I’m still working on it – but we are both confident that I will get there! (For all those interested in puff pastry recipes watch this space for updates!!!)
Whilst we were thrashing out recipe possibilities over google hangout, she asked me what I felt had recently been my greatest achievement. I didn’t have to think for a moment I knew immediately. Dairy-free, vegan fudge!
A fudge lover of old I had thought it would be something I could never have again, certainly not in the same form, but when I tasted this I knew I would be making it in various flavours forever!!
It’s just soooooooooooooooooooooooooo good. Simply delectable, melt-in-the mouth perfection! My Grandmother has always loved brazil nut fudge, one of the reasons that I started here! It definitely turned out to be a family favourite!
Once we started talking about dairy-free fudge a million different fudge ideas started to surface! Can’t wait to get experimenting!!!
But in the meantime – grab your saucepans and whisks – its baking time!!! :D
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Brazil Nut Fudge Prep Time: 10 mins Set Time: 4-8 hrs
Makes: 32 pieces |
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Ingredients: ½ Cup Powdered Coconut Sugar ½ Cup Maple Syrup ¼ Cup Coconut Oil - melted 2 tbsps Cashew Nut Butter ¼ tsp. Himalayan Salt
1 Cup Chopped Brazil Nuts |
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Instructions: 1) Add the powdered coconut sugar, maple syrup and coconut oil in a saucepan and place on a medium heat for two minutes. 2) The mix will start to bubble quite quickly turn down to a simmer for a further three minute. 3) Remove from the heat, stir in the salt and cashew nut butter. Stir in the Brazil Nuts. 4) Pour into a 9” x 9” baking tray and set aside until room temperature. Place in the fridge to set. 5) Once firm use a warm knife to cut into squares. |
