Macadamia Raspberry Vegan Fudge
Ingredients
- 1 1/2 cups (210g) macadamia nuts
- 1/2 cup dried raspberries
- 200g vegan chocolate (at least 85% cocoa)
- 1/2 cup (125g) coconut milk
- 1/2 cup (130g) nut butter of choice
- 1/4 cup (80g) pure maple syrup
- 2 tsp pure vanilla extract
Preparation
Chop the vegan chocolate into very small pieces and place them in a large heatproof bowl. Set aside.
In a saucepan, heat the coconut milk and rice malt syrup until it reaches a simmer. Immediately pour the hot mixture over the chocolate in the bowl and let it sit for 2 minutes.
After 2 minutes, whisk the mixture until it becomes silky smooth. Add the nut butter and vanilla extract, and continue whisking until well combined.
Fold in the macadamia nuts and dried raspberries.
Pour the fudge mixture into a lined tray and spread it evenly.
Transfer the tray to the refrigerator and let the fudge set.
Once set, remove the fudge from the tray and cut it into desired shapes.
Store the macadamia raspberry vegan fudge in an airtight container.
