Vegan Fudge
Fudge:
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2 C pitted dates, chopped + packed
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1/2 C tahini (tip: opt for an organic tahini with 1 ingredient --sesame seeds! Make sure there are no added salts or oils)
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1/4 C virgin coconut oil, melted
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1/2 C raw cacao powder
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1 teaspoon pure vanilla extract
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1 pinch sea salt
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1/4 C chopped walnuts (optional)
Optional Toppings:
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2 T raw hemp seeds
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2 T raw, unsweetened coconut flakes
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1/4 C chopped walnuts
Directions:
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Chop and pit dates if necessary, put in a bowl and cover with filtered water. Let soak for 30 minutes.
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Melt coconut oil while dates are soaking and prepare an 8x8 pan by lining it with parchment paper.
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Once dates are done soaking, add to food processor with tahini, melted coconut oil, cacao powder, vanilla extract, and sea salt. Process until smooth.
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Add in 1/4 C walnuts and process until combined.
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Pour fudge batter into prepared pan and smooth until fudge is at desired thickness.
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Add desired toppings and lightly press into fudge.
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Refrigerate overnight, or at least 6 hours.
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Remove from fridge and flip fudge over to peel away parchment paper. Flip fudge back over to right side up and cut and serve.
Recipe adapted from this one.