Vegan Almond Milk Fudge Slices
Ingredients
- 3 cups coconut milk powder
- 3/4 cup icing sugar
- 1 cup almond milk
- 1 teaspoon almond essence
- Pinch of saffron strands (optional)
- 1/4 cup coconut butter
- 2 to 3 tablespoons chopped nuts of choice
Preparation
In a bowl, mix the milk powder, sugar, almond milk, almond essence, and saffron milk until well combined and free of lumps.
In a non-stick pan over low to medium heat, add the coconut butter and the mixture, then stir continuously until it thickens and begins to separate from the pan, which may take 10 to 15 minutes.
Turn off the heat when the mixture holds its shape.
Transfer the mixture to a baking tray lined with baking paper.
Spread chopped nuts on top and press gently into the mixture.
Refrigerate for at least one hour.
Unmold the fudge, cut into desired shapes, and store in an airtight container in the refrigerator for up to a week.
Tips
You can use brown sugar instead of icing sugar, but the fudge will not be white in color.
Coconut oil can be substituted for coconut butter, but it should be slightly warmed, not fully melted, to maintain a buttery texture.
