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.”

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(Laura Edwards/PA)
Rita Serano’s Sunflower Butter Fudge (Laura Edwards/PA)
(Laura Edwards/PA)
Print Recipe
Nutrition Facts
Sunflower butter fudge
Amount Per Serving
Calories 60 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 26mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Sunflower butter fudge

This vegan fudge is totally moreish and a breeze to make
Cook Time1 hour
Course: Dessert, Snack
Cuisine: British, Vegan
Servings: 24
Calories: 60kcal
Author: Rita Serano

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

Calories: 60kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 26mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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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