Easy No Cook Fudge (raw and vegan)
 
Ingredients
1/2 cup coconut butter*
1 tablespoon peanut butter
2 ripe bananas, cut into one-inch chunks
3 tablespoons raw cacao powder** or regular cocoa powder
2 tablespoons agave nectar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch sea salt
Instructions
Combine all ingredients in a food processor until smooth, roughly five minutes or so.
Use a spatula to pour the mixture into a flat, sealable container.
Freeze for one hour or refrigerate overnight. Slice and eat!



Notes

Adapted from Munchin with Munchkin’s Vegan Peanut Butter Chocolate Fudge.
For more vegan fudge variations, check out this vegan fudge post on Chocolate Covered Katie.
This fudge keeps well in the fridge for a surprisingly long time, upwards of a week. Try not to slice it until you’re ready to eat at piece.
*To make your own coconut butter, pulse 8 ounces of shredded, unsweetened coconut in a food processor until smooth, which will take 8 to 12 minutes. Please note that 8 ounces of coconut will yield 1 cup of coconut butter, which is twice what you need for the recipe. I recommend 8 ounces because I have not had any luck making smaller batches in my food processor; too many flakes stick to the side. Perhaps a very smaller food processor could do the job. If you make 8 ounces’ worth, you can save 1/2 cup of coconut butter for later (it’s great on quick breads, muffins and more), or you can double the batch and toss twice the remaining ingredients into the food processor after making the coconut butter. Just pour the mixture into a bigger container and refrigerate/freeze as directed.
**Cacao powder is ground from raw cacao beans. It is not as processed as regular cocoa powder, which means that it is higher in antioxidants and nutrients and also tastes more intense than cocoa powder. You should be able to find a bag of it at your local health store or in bulk online. It’s great in smoothies, too.

Easy No Cook Fudge (raw and vegan)

Ingredients
  • 1/2 cup coconut butter*
  • 1 tablespoon peanut butter
  • 2 ripe bananas, cut into one-inch chunks
  • 3 tablespoons raw cacao powder** or regular cocoa powder
  • 2 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Combine all ingredients in a food processor until smooth, roughly five minutes or so.
  2. Use a spatula to pour the mixture into a flat, sealable container.
  3. Freeze for one hour or refrigerate overnight. Slice and eat!
Notes
  • Adapted from Munchin with Munchkin’s Vegan Peanut Butter Chocolate Fudge.
  • For more vegan fudge variations, check out this vegan fudge post on Chocolate Covered Katie.
  • This fudge keeps well in the fridge for a surprisingly long time, upwards of a week. Try not to slice it until you’re ready to eat at piece.
  • *To make your own coconut butter, pulse 8 ounces of shredded, unsweetened coconut in a food processor until smooth, which will take 8 to 12 minutes. Please note that 8 ounces of coconut will yield 1 cup of coconut butter, which is twice what you need for the recipe. I recommend 8 ounces because I have not had any luck making smaller batches in my food processor; too many flakes stick to the side. Perhaps a very smaller food processor could do the job. If you make 8 ounces’ worth, you can save 1/2 cup of coconut butter for later (it’s great on quick breads, muffins and more), or you can double the batch and toss twice the remaining ingredients into the food processor after making the coconut butter. Just pour the mixture into a bigger container and refrigerate/freeze as directed.
  • **Cacao powder is ground from raw cacao beans. It is not as processed as regular cocoa powder, which means that it is higher in antioxidants and nutrients and also tastes more intense than cocoa powder. You should be able to find a bag of it at your local health store or in bulk online. It’s great in smoothies, too.
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    just for my friend Alyshia! lol. It’s VEGAN!!!!!
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    Happy 2012 Y’all!!!!!!
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