Vegan coconut and almond fudge

Vegan coconut and almond fudge made with white almond butter, coconut oil and cocoa powder. Ready in 10 minutes + 20 min freezing, with 250 kcal and 3 g protein per serving.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 3 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 4 tbsp coconut oil
• 2 tbsp almond butter
• 2 tbsp cocoa powder
• 1 tbsp maple syrup
• 1 pinch of sea salt

Method

You’ll need: saucepan · whisk

1. Melt the coconut oil in a small saucepan over a low heat until it is liquid and clear.
2. Pour the warm oil over the almond butter and whisk both together until smooth.
3. Add the cocoa powder, maple syrup and a pinch of sea salt and stir until there are no lumps left.
4. Line a flat container with baking paper and pour in the chocolate mixture to a depth of about half a centimetre.
5. Put the container in the freezer for at least 20 min until the fudge is firm, then break it into small pieces.

Good to know

A frozen sweet treat with no dairy at all. This fudge literally melts on your tongue.

Swaps

Almond butter → cashew butter (for an even creamier, slightly milder flavour in the fudge; contains tree nuts).

Cooking tips

Be sure to use unsweetened cocoa powder for baking, as ordinary drinking chocolate powder doesn't dissolve properly in the fat and turns gritty.

Storage

Always keep the broken pieces in the freezer, as they turn completely liquid again within a few minutes at room temperature.

Allergens

Contains tree nuts (almonds). Completely vegan, dairy-free and gluten-free.

Frequently asked questions

Can you freeze coconut and almond fudge?

Always keep the broken pieces in the freezer, as they turn completely liquid again within a few minutes at room temperature.

Dairy-free recipes