When I was a kid I loved traditional fudge. There was a cute little fudge shop in a small town about an hour and a half away from home. Every once in a while, my parents would take us on a road trip and of course we’d get some fudge.
I’ve created a version that’s as yummy (if not better!), without the refined sugar and it’s just as memorable! My whole family goes nuts for this freezer fudge.
This blissful fudge is creamy, rich and super satisfying. It’s also dairy-free!
With the delectable blend of almond butter, maple syrup, and full-fat coconut milk, it has a luscious and velvety texture that literally melts in your mouth. The addition of Manitoba Harvest Hemp Hearts and raw cacao powder gives it a scrumptious boost of nutrition, making it not just delicious but also nourishing. Whether you top it with chocolate chips or chopped almonds, every bite is pure bliss.
Is there a better combo than almond butter or PB and chocolate? Let me think about it. Nope! I don’t think so.
This Chocolate Freezer Fudge is…
- Shockingly dairy-free because the creaminess is next level
- Paleo-friendly, gluten-free and vegan
- Kid-approved, scratch that, kid-LOVED!
- Blood sugar balancing from all that good fat in the cashews and coconut milk
- A wonderful treat on a hot summer day
Adding the Manitoba Harvest Hemp Hearts increases the plant-based protein and makes it truly plant-powered!
Here is the recipe.
Desserts
Chocolate Almond Butter Freezer Fudge
PrintIngredients
- 1 cup cashews (preferably soaked for 1-2 hrs)
- ⅓ cup Manitoba Harvest Hemp Hearts
- 1/3 cup raw cacao powder
- 1/3 cup almond butter or peanut butter
- 1/4-1/3 cup maple syrup*
- Half a can (498mL) of full-fat coconut milk**
- Optional: ¼ cup chocolate chips or chopped almonds for topping
- Place all the ingredients, excluding the topping into a high power blender and give a whirl until smooth and creamy.
- Line a loaf pan with parchment paper. Pour into loaf pan. Top with chocolate chips or almonds. Freeze for 3 to 4 hours until totally solid.
- When ready to serve, remove from the freezer and let sit for a few minutes so it gets fudgey. Store any leftovers in the freezer for up to 3 months.
Makes 12 servings.
*I suggest adding the smaller amount first and giving it a taste test to see if you like it sweeter.
I find it sweet enough with 1/4 cup.
**Use all the cream and some of the liquid.
If the liquid and the cream are mixed together, just pour half the can into the blender.
Start with a 489mL can of coconut milk.
