raw fudge

3 Raw Vegan Fudge Flavours!

I love vegan fudge, and I love all the different ways you can make it. So I want to remind you all of my 3 super easy and delicious raw fudge recipes!

1. Lucuma Fudge!


The easiest of the 3 recipes to make but also the most popular among my family, friends and those I give samples to outside of random health shops :D

2. Banana and Peanut butter Fudge!


I wish I had a prettier picture for this recipe, but I can assure you that it’s very delicious despite my terrible presentation skills.

3. Mint and Chocolate Fudge!


It seems to be that mint is sort of a hit or miss with a majority of people (or at least amongst my friends) you either hate it or kinda like it. I personally love it when coupled with chocolate, and (despite my better judgement telling me I’m literally the only one I know who’d eat it) I decided to make a recipe video for it. So if you guys share my weird tastes (though it’s highly unlikely anyone does) I hope you’ll this recipe!

Me right now, while seeing this….

Originally posted by simpsonsface



For the fudge base:
2 cups/ 224g raw organic cashews
2 cups/ 240g unsweetened organic shredded coconut
240g (about10 large) very soft medjool dates, pitted
1 cup/ 100g raw organic cacao powder
½ cup/ 120ml organic maple syrup
Pinch of fine sea salt
For the ganache:
½ cup/120ml organic maple syrup
¼ cup/60g extra virgin unrefined coconut oil
½ cup/50g raw organic cacao powder
Pinch of fine sea salt
¼ cup/30g of raw cacao nibs for topping

Make the fudge base:
Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter)
Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.
Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed.
Press firmly into a parchment lined square or rectangular pan or mold.
Place in fridge while making the ganache topping.
Make the ganache topping:
In the food processor, blend together maple syrup and coconut oil until well combined.
Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.
Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

Raw, Gluten Free, Grain Free

anonymous asked:

hi^^ can I ask your top favourite ultra yummy vegan recipes?

Hi Dear Anonymous! =)

First of all, I’m sorry in only answering you now. I’ve been working on some projects so I have lack of time.

To be honest I think I do not have a top favourite recipe list! But I do have some recipe links where I take a look at it! =)

I do look most of the times for desserts recipes! I’m such a sweet tooth! hehe

Let me know if you want more recipes, smoothies or other stuff, which I didn’t put on the list. I will look it for you!

I hope I was usefull and I hope you liked it! =) xoxo

»» Desserts:
» Cakes and Cheesecakes:
Peppermint raw chessecake
Coconut lime cream cake
Lemon fig walnut cake
Raw vegan blueberry raspberry cheesecake
Raw vegan chocolate peanut butter cheesecake
Apple cranberry cheesecake
Raw fig cheesecake
No bake chocolate almond cheesecake
Strawberry chocolate cheesecake no nuts
Raw vegan chocolate cake
Birthday cake
Yogi cake

» Pies, Puddings and syrups:
Raw-vegan-kiwi-mango pie

» Fudges, brownies, bars and icecreams:
Raw vegan nutella

»» Meals:
Spaghetti & No meatballs 
Raw vegan lasagna

»» Cheeses:


Raw vegan Cheddar cheese ball

Fondue: cheese-sauce

»» Bagels and Breads:
Raw-bread I
Raw-bread II

Matcha Mint + Chocolate 
7 frozen bananas blended in my vitamix: half with mint leaves, matcha powder and half with carob powder. Topped with kiwi and my nut-free raw fudge brownie bites (recipe is a few posts back). I loved the gooey fudge with the mint matcha, this was definitely a favorite. If you haven’t tried my fudge recipe.. you really should give it a go!

Nana ice cream isn’t dessert, it’s what I eat as a full meal for lunch almost every day. When I started this lifestyle in March, I was more comfortable having 3-4 bananas and have worked my way up to what feels best for my body. More in the comments and a little bit about my current detox. 

Berry Fudge + Chocolate Nana Ice Cream
Lunch today was 7 frozen bananas, half blended with mixed berries and half blended with carob powder. I made raw vegan low fat fudge brownies again this weekend… the recipe will be posted soon!! Im super excited to share as these are completely nut-free! Everyone knows how I feel about high fat raw desserts loaded with nuts, it’s my mission to find ways to indulge without the guilt and in abundance! Cause who wants to eat just a piece when you can have the whole thing!! 

Raw Sunflower Butter Fudge


½ cup Coconut Oil, melted

½ cup Sunflower Butter (or any nut/seed butter desired)

½ cup Cacao Powder

½ cup Maple Syrup (or liquid sweetener desired)

1 tablespoon Vanilla

pinch of Pink Salt


To make your own sunflower butter, simply put 2 cups of sunflower seeds* into a food processor. Process the seeds continuously until the oils begin to release. You’ll have to stop to scrape down the sides periodically. It takes some patience, but just keep processing until you reach a smooth, creamy butter consistency. (It might take about 10-15 minutes to achieve the perfect creaminess.) Store in a tightly lidded jar in the refrigerator. 

*Activate your seeds by first soaking in water for 6-8 hours, and then dehydrating them back to a dry state to make your butter. 

Place all ingredients in a food processor, and process until everything is well combined into a thick creamy fudge. Pour into your container of choice (I used heart molds) and freeze for about an hour. 

Angela says: This fudge is so decadent, so delicious! Have fun adding in other ingredients like nuts or dried fruit if desired. Use any nut butter you like. I personally love using sunflower seeds to make butters and milk because they are much cheaper than almonds. 

Recipe by Angela