Melt the chocolate in a double boiler When smooth fold in vanilla, salt and coconut oil.
What's your favorite treat to bake up this time of year?
For me, it's always cookies (specifically, these Sweet Potato Cookies) because it's almost impossible to mess them up.
Ingredients of Vickys Chocolate Freezer Fudge
- Prepare 400 grams of can of black beans, drained (230g drained weight).
- Prepare 90 grams of pitted medjool dates.
- Prepare 60 grams of cocoa powder.
- It's 60 grams of sunflower butter, recipe link below, or peanut butter.
- You need 2 tbsp of coconut oil, melted.
- It's 2 tsp of vanilla extract.
- You need of sugar or sweetener.
Vickys Chocolate Freezer Fudge instructions
- Simply throw all the ingredients in a blender and puree smooth. Taste, adjust the sweetness and blend again https://cookpad.com/us/recipes/354252-vickys-homemade-sunflower-butter-alternative-for-peanut-butter.
- If you use a liquid sweetener such as maple syrup or agave nectar, add an extra 1 tbsp melted coconut oil to make sure your fudge sets.
- Spray a couple of ice cube trays lightly with oil and spoon the mixture in, smoothing down with a wet spoon.
- Freeze for 30 minutes - 1 hour before popping the fudge out of the mould.
It was not as moist and a not too strong chocolate flavor. So, Vegan Chocolate Freezer Fudge it is. It is easy, so tasty, vegan, refined sugar-free, naturally gluten free, grain free and the perfect thing to have tucked away in your freezer for when you want a bite of chocolate. Add the chocolate fudge layer to the loaf pan and spread evenly towards the sides. Tap the pan on the counter a few times to get any air bubbles out and also to help distribute the layer evenly.
Get Latest Recipe : HOME
