After something to satisfy that sweet tooth? This recipe couldn’t be easier.
“This fudge is full of flavour and one of the most indulgent and easy to make sweet treats,” says plant-based food writer Rita Serano. “Make it in advance and keep it in the freezer, so you can have this treat on the table within minutes.”
Sunflower butter fudge
Equipment
- Saucepan
- Food processor
- Square baking dish
- Fine mesh sieve
Ingredients
- 200 ml sunflower seed butter
- 80 ml maple syrup
- 4 tbsp cacao powder or carob powder
- 1 tsp vanilla extract
- salt
Method
- If your seed butter is very stiff, remove it from the jar and gently warm it in a pan on a low heat. Transfer to a food-processor, add the remaining ingredients and a pinch of salt and blitz until the mixture forms a ball.
- Line a square baking dish with cling film. Press the fudge into the dish, distributing it evenly, then chill in the refrigerator for at least an hour.
- Sprinkle a thin layer of cacao or carob powder on top using a fine mesh sieve.
- Carefully remove the fudge from the dish and transfer it to a plate. Remove the cling film before cutting the fudge into 3cm squares.
Nutrition
Vegan in 7: Delicious plant-based recipes in 7 ingredients or fewer by Rita Serano, photography by Laura Edwards, is published in paperback by Kyle Books.
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