Fudgey Chocolatey Free From… Fudge?!

Fudgey Chocolatey Free From…Fudge

Hello Weekend! πŸ™‚ It seems like I’ve been up for hours already (early football today)! but once again I’ve not achieved much! That said I did make some bread for breakfast (DEGF recipe soon…) and of course the second load of washing is in, the kitchen has been tidied (?!) and I’ve been taste testing the fudge! πŸ™‚ I’m not sure if you can call it fudge? if it doesn’t have sugar, butter or milk in it… but it is certainly sweet, soft and yummy! πŸ™‚ Oh… and I believe? it is a raw recipe too! πŸ™‚ I have made this into chocolate orange fudge but you can change the flavours by adding mint extract, coffee essence, rose water or any other delightful flavourings you have :).Β The measurement for the flavouring can be amended to your taste, but rather than use a teaspoon for measuring, I used my syringe! If I put the syringe straight in the bottle and draw out precise measurements, I can easily return any unused parts and nothing is wasted. If you don’t have a syringe, just add a few drops at a time and see how the flavour is. If you need a gift (maybe for Easter), why not make a batch with different flavours, in different shapes or sizes and wrap in cellophane for a personalised present. πŸ™‚ I know I’d be happy with a load (oh yes… that’s why there aren’t many in the photos! I ate them! TASTE testing)! πŸ˜› πŸ™‚

Gather

  • 80g cashews
  • 80g porridge oats (GF if required)
  • 2Β teaspoons maca (you could probably substitute lucuma)
  • 80ml unsweetened carton coconut milk
  • 4Β teaspoons cacao
  • 20ml date syrup
  • 20ml agave syrup
  • 40g coconut flour
  • 4ml orange blossom water (substitute any liquid essence)

Prepare

  1. Blitz the cashews and oats together until you have a fine powder. Blitz again so the oils start coming out and the mixture starts to come together.
  2. Add the maca, milk and cacao and blitz again.
  3. Mix in date syrup, agave and coconut flour.
  4. Gradually add the orange blossom water, mix well and taste for flavour.
  5. Fill small moulds and freeze for 15 minutes. Alternatively make one large block and slice into pieces.
  6. Enjoy!

Store

  • Store in the fridge until required.
  • Serve as petit fours with hot drinks.
  • Wrap in cellophane or a small box and give as a gift.

No Comments

  • Delicious Peace of Mind 25th March 2015 at 11:07

    Oh, this looks heavenly! πŸ™‚ I have to try something like similar. Could I use other milk instead of coconut? I love coconut milk, but here you can only get them in cans and I don’t trust cans πŸ™‚

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 25th March 2015 at 13:12

      Milica… Canned coconut milk is so different from the carton coconut milk! I wish I could send you some! πŸ™‚ I’m sure you could use any other plant based milk πŸ™‚ for example soya milk or almond milk should work just as well πŸ™‚

      Reply
  • Delicious Peace of Mind 25th March 2015 at 14:19

    Hopefully carton coconut milk will reach us soon πŸ™‚ Until then, I’ll give it a go with almond milk πŸ™‚

    Reply
  • Sophie33 30th March 2015 at 07:54

    I love this tasty unique recipe a lot! Fudge without fudge but the coconut milk in here must be very delicious! xxx
    I will make this glorious recipe today! ooh yes! This would be very yummy enjoyed with my vegan cafΓ© latte! x

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 30th March 2015 at 08:09

      Thank you Sophie…I know! fudge without fudge! πŸ˜› πŸ™‚ Ooo yes.. that’s just what I could eat now! You’ll see from my post today (in about two hours time) why I can’t! πŸ˜› Vegan cafΓ© latte YUM! πŸ™‚

      Reply

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