This is my classic chocolate fudge.
This time, however, I doubled the recipe. (Because I learn from my previous errors/ and I knew one batch wouldn’t be enough.) I also added a bit of spirulina powder into the mix- a little superfood to make me feel less guilty about eating 2 lbs of chocolate fudge ⭐️😬
Here’s the recipe, in case you didn’t see it lower down on my feed. Because it’s somewhere:
Vegan nut butter fudge. 👊🏻🦋☀️
For the chocolate:
1/4 cup cocoa butter
1/2 cup cocoa powder
3 tbsp agave or rice syrup
2 tbsp coconut oil
1 cup almond butter (sometimes I use half peanut butter, half almond)
1/4 tsp Himalayan salt
Add in: 1 1/2 tbsp spirulina powder
In a bain Marie (double saucepan/boiler) add the cocoa butter, 1/2 of the cacao, 2 tbsp agave and coconut oil. Heat and stir until it becomes liquid and looks like chocolate sauce. Add the rest of the cocoa powder and spirulina and stir well. Add the nut butter, the rest of the agave and salt and keep mixing until it is a uniform mixture. Taste and adjust (if you want it sweeter, add more agave). Line a baking tray with baking paper (I used a 2 x 6 rectangular tray). Pour in the mixture and leave to set in the fridge for about 2 hours or until hardened.
Slice and decorate.
For decorations, I used: dried cornflower petals. 👌🏻
Btw- you CANNOT taste the #spirulina ...In case you were wondering... xx