I have no idea why I haven’t shared this super-simple recipe – which essentially takes just three ingredients – with you until now. Perhaps it’s because it’s the most irresistibly moreish, highly addictive, withdrawal-inducing sweet treat ever! And because of this, you'll be forever cursing me for introducing it to you...
Once you've made this fudge once, there really is no going back. The possible flavour combinations are endless, your choice of nut and seed butters is limitless, and it's very easy to make bigger or smaller batches, simply by adjusting the amounts.
Top the finished fudge with nuts and seeds, your chocolate of choice, or simply eat it plain. You can really get creative with this one, adapt it at will, and enjoy it with wild abandon!
One word of warning: while my recipes are generally very flexible, here the coconut oil is crucial, so don't be tempted to try using a substitute oil.
When it comes to your liquid sweetener, you can use whatever you fancy – maple or sugar-free syrup, honey or agave – using a little less if you prefer your fudge a bit less sweet.
The same goes for your spice or flavouring: pumpkin spice, cinnamon, gingerbread, vanilla, rose water, coffee or almond extract will all work beautifully.
20 pieces approx
⅓ cup coconut oil
⅓ cup nut or seed butter of choice – I used tahini
⅓ cup liquid sweetener
1 tsp vanilla extract or bean paste
1-2 tsp spice or flavouring
Good pinch of sea or Himalayan salt
2 heaped tbsp protein powder – I recommend Form (optional)
Roughly chopped nuts or seeds
Dried flowers, petals, or sprinkles
100g dark chocolate, melted
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