Jun 16, 2020

Easy Vegan Blissful Fudge

By Ruth Elnekave, CNP

Yield: 18 small squares

Vegan, Paleo, Refined Sugar-free, Dairy-free, Gluten-free, Grain-free, No-bake

Not a significant amount of Calm Cacao Superblend per square of fudge 

Vegan Brownie with Walnuts and JOYA Bliss Elixir

This rich, naturally sweetened, real food fudge is the perfect treat to have on hand for an after dinner sweet or anytime snack. It’s packed with healthy fats from nuts and coconut butter, gets a hint of molasses-like sweetness from mineral-rich date syrup, and features our very own adaptogenic, mood and calm promoting Calm Cacao Superblend. And it’s super easy to make. You’ll be savoring your first bite in about 30 minutes, including freezing time.

This melt-in-your-mouth (literally!) fudge softens at room temperature, so make sure to store the cut up squares in the freezer or fridge - if they last!

Ingredients

  • ½ cup melted coconut butter (or replace up to ¼ cup with melted cacao butter)
  • ¼ cup nut butter of your choice
  • 5 Tbsp JOYÀ Calm Cacao Superblend
  • ¼ cup maple syrup 
  • 1 ½ tbsp date syrup (or 3 pitted Medjool dates)
  • 1 tsp vanilla extract
  • a pinch sea salt, to taste
  • optional: ⅓ cup walnuts, coarsely chopped

Vegan Fudge with walnuts in front of Jar of JOYA Bliss Elixir

Instructions

  1. Line a loaf pan (about 9” x 5”) with parchment paper in both directions. Set aside.
  2. Add all of the ingredients to the bowl of a food processor, starting with a very small pinch of salt. Process until completely smooth and creamy. Taste, and add a bit more salt if needed.
  3. If using walnuts, transfer the mixture to a bowl and mix in the walnuts, using your hands to get the pieces incorporated.
  4. Transfer the mixture to the prepared loaf pan, spread and pat it down evenly.
  5. Freeze for about 15 minutes, until very firm to the touch. Cut into squares and store in the fridge or freezer.
Ruth Elnekave, Founder and CEO of JOYÀ
by Ruth Elnekave, CNP

Ruth Elnekave is a Toronto-based chef, holistic nutritionist, culinary instructor, recovering corporate lawyer and founder of JOYÀ. Her projects are fuelled by one main goal: to spread the pure joy and wellbeing experienced when sharing and savouring delicious, real food.

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