Vegan Black and White Freezer Fudge

Wow I can't believe I haven't blogged in over a month! Here's a tasty VEGAN FUDGE recipe that is not only easy to make but uses a short list of wholesome ingredients... so if fudge is a guilty pleasure of yours, this is the best and healthiest way to enjoy it! Vegan, no refined sugars, and tastier than ever. You don't even need to turn on your oven! I prepped this today to bring over to dinner at a friend's house and they wouldn't stop talking about how amazing it turned out (which is how I knew the recipe was absolutely good BLOG material!) This recipe was taken and slightly modified from Angela Liddon's book "Oh She Glows Every Day".. one of my favorites :)



Enjoy!


Black & White Freezer Fudge

Ingredients

nut topping:
1/3 cup raw or toasted almonds
1/3 cup raw or toasted cashews
a pinch of sea salt

Vanilla Fudge:
1/2 cup + 2 tablespoons (~8 tablespoons total) coconut oil
1/2 cup + 2 tablespoons (~8 tablespoons total) cashew butter or raw cashews
1/3 cup maple syrup
2 teaspoons pure vanilla extract
large pinch of sea salt

Chocolate Fudge:
1/2 cup coconut oil
1/4 cup almond butter or raw almonds
1/2 cup raw cacao or unsweetened cocoa powder
1/2 cup maple syrup
1 teaspoon vanilla extract
large pinch of sea salt

Directions

Optional- Roast the nuts at 300 degrees for about 10-14 minutes. If you prefer you can leave them raw. Blend them or chop them so they're roughly chopped into chunks. Mix with salt and put aside.

Blend together all of the vanilla fudge ingredients in a food processor until smooth. If you're using cashew butter you can also mix by hand until ingredients are well mixed.

Layer a small loaf pan or dish with parchment or wax paper so it's hanging out the sides. (Alternatively you can use silicone cupcake molds instead for individual fudge pieces instead of one large block that will later be cut. Just pour even amounts of fudge ingredients into each mold instead of into one pan). Pour vanilla fudge ingredients into the pan and flatten with a rubber spatula. Sprinkle on top a thin layer of about 1/2 of the nut mixture.

Blend together all of the chocolate fudge ingredients, you can use the same food processor cup and blade without washing after making the vanilla fudge. If using almond butter you can mix well by hand until ingredients are well incorporated. Pour/layer the chocolate fudge ingredients over the nut mixture in the loaf pan and smooth with spatula. Top with your remaining nut mixture and stick in the freezer for one hour.

Remove pan from fridge when ready to serve and remove paper and fudge from the pan. Use a sharp knife to cut fudge into thin rectangular blocks or small squares depending on how you'd like to serve it. Store in freezer when not ready to eat to prevent it from melting a bit. Enjoy!



*You can modify and add ingredients in this fudge by substituting other nuts, adding seeds, cacao nibs or dried fruit as toppings, or different extracts within the fudge layers for different flavors. You can also just make the vanilla or the chocolate and not layer them. This makes a pretty large block of fudge so if you aren't sharing you may want to cut the recipe in half. Super easy and SO delicious! If you try this let me know what you think :)