Choc Chip Vanilla Fudge
Easy peasy vanilla fudge. Vegan, gluten free & so moreish! The hardest past of this recipe is not eating it all before it's set!
You will need:
- 1/4 cup walnuts*
- 1 and 1/4 cup almonds*
- 1 1/2 cups desiccated coconut
- 1/4 - 1/3 cup coconut oil
- Vanilla to taste
- 1/4 cup rice malt syrup
- Choc chips (as many or as few as you'd like)
- Pinch of salt
- Add the walnuts, almonds and desiccated coconut to your blender and process until the nuts start letting out oil.
- Next, add the coconut oil and blend, blend, blend. You'll want it to be blended until the desiccated coconut resembles a paste. We blended for a good 8-10 minutes. The coconut oil will have warmed up so your mixture should be quite runny!
- Once these ingredients are a runny mix, add in your salt, a touch of vanilla and your rice malt. The rice malt syrup will make it thicker quite quickly, so add a little more coconut oil if you need to loosen it up a little.
- Pop your mix into a freezer safe container and allow to chill for 15 -20 mins. Your mix should resemble runny cookie dough. If you aren't familiar with this consistency, you're wanting something that is sticky enough to spoon out but also will pour out of the blender slooooooowly.
- Once 20 minutes is up, pull out the fudge and mix in choc chips (if you don't chill your mix, they'll melt). Line a tin with baking paper and spoon/pour in the fudge mix and pop back into the freezer to set, approximately 1 hour.
If chilled for less than an hour, your fudge will resemble cookie dough, and we can confirm that fudge is delicious both ways.
* If you like, you can sub in pre blitzed nut butter! The recipe works just as well! Blend coconut on its own and then add!
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