Recipe: Vegan Mexican Fudge
One of my new personal chef clients just requested desserts and I couldn’t be more thrilled. Making vegan desserts is really fun and they always turn out so satisfying. I made this recipe for them this past week, which was one that we made for Nourish’s 5 year anniversary party. Enjoy!
Vegan Mexican Fudge
Recipe adapted from minimalistbaker.com
- 2 cups (170 g) unsweetened desiccated coconut (finely shredded)
- 1/2 cup (128 g) creamy nut butter (i.e. cashew butter, peanut butter*, or almond butter)
- Heaping 1/3 cup (38 g) cacao powder or unsweetened cocoa powder
- 1/4 cup (60 ml) maple syrup
- Pinch sea salt
- 1 tsp pure vanilla extract
- ¼-½ tsp cayenne pepper
- 1 tsp cinnamon
- 2-3 fresh (14-21 g) pitted dates, chopped (medjool is best, or sub more maple syrup)
- Line a standard 9×5-inch loaf pan with parchment paper and set aside.
- Add coconut to a food processor and mix until a creamy “butter” or liquidy paste is formed – about 4 minutes – scraping down sides as needed.
- Next, add nut butter, cacao powder, maple syrup, sea salt, cayenne, cinnamon and vanilla. Mix until thoroughly combined, scraping down sides as needed.
- Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
- If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable.
- Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
- Remove from freezer and cut into 21 even squares (or desired number). Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.