Cosmic Brownie fudge ( grain free, vegan)
Elevate your treat repertoire with this refined version of Cosmic Brownie Fudge, incorporating coconut oil for a silky texture and using a no-cook method for convenience. This recipe seamlessly blends the richness of cashew butter with the sweetness of maple syrup, enhanced by the addition of coconut flour and coconut milk for a moist, dense texture. Topped with natural chocolate candies, this fudge not only delights the taste buds but also captures the whimsical charm of cosmic brownies in a healthier, grain-free format.
Ingredients
- 2/3 cup cashew butter
- 1/2 cup maple syrup
- 1/4 cup refined coconut oil
- 1/2 cup cocoa powder, unsweetened
- 1/4 cup coconut flour
- 1/4 cup full-fat coconut milk
- A pinch of salt
- 1/4 cup natural chocolate candies, for decoration
Instructions
Prepare Your Pan:
- Line a loaf pan with parchment paper, leaving an overhang on the sides to facilitate easy removal of the fudge.
- Mix Cashew Butter, Maple Syrup, and Coconut Oil:
- In a microwave-safe bowl, combine the cashew butter, maple syrup, and coconut oil. Microwave for 30 seconds or until the mixture is soft and can be stirred smooth. This step ensures a silky base for your fudge.
- Incorporate Cocoa Powder, Coconut Flour, and Coconut Milk:
- Sift the cocoa powder into the bowl to avoid lumps. Add the coconut flour, coconut milk, and a pinch of salt. Stir everything together until you achieve a uniform, thick fudge mixture. The coconut flour will thicken the fudge, while the coconut milk adds moisture and creaminess.
Add the Cosmic Touch:
- Pour the fudge mixture into your prepared loaf pan, using a spatula to spread it into an even layer. Sprinkle the natural chocolate candies over the top, pressing them lightly into the mixture to ensure they adhere.
Chill to Set:
- Freeze for 20-30 minutes or Refrigerate the pan for 3-4 hours, or until the fudge is firm and set. For a firmer texture, you can leave it to set overnight.
Slice and Serve:
- Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and slice it into squares or desired shapes.
- Serve immediately, or keep it stored in an airtight container in the refrigerator for up to a week.
Tried this recipe?Let us know how it was!