Vegan Macadamia Raspberry Fudge
Ingredients
- 1 1/2 cups (210g) macadamia nuts
- 1/2 cup dried raspberries
- 200g vegan chocolate (85% or 70% depending on preference)
- 1/2 cup (125g) coconut milk
- 1/2 cup (130g) nut butter of choice
- 1/4 cup (80g) pure maple syrup or rice malt syrup
- 2 tsp pure vanilla extract
Preparation
Chop up the chocolate into very small pieces and place them in a large, heatproof bowl. Set aside.
In a saucepan, heat the coconut milk and maple/rice malt syrup until it reaches a simmer. Immediately pour the hot mixture over the chocolate in the bowl and let it stand for 2 minutes.
After 2 minutes, whisk the mixture until it becomes silky smooth. Add the nut butter and vanilla extract, and whisk 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 to set. Once set, store the fudge in an airtight container.
