Vegan almond fudge

Vegan almond fudge

By
From
The Pip & Nut Butter Cookbook
Makes
21 cubes
Photographer
Adrian Lawrence

Make these little guys. Put them in the freezer. Forget about them. Then rediscover them when foraging in the freezer for some peas, and feel like you’ve won the lottery.

Ingredients

Quantity Ingredient
a little vegetable oil, for greasing
50g coconut oil
60ml maple syrup
1/4 teaspoon sea salt
350g Plain nut butter, we used almond

Method

  1. Lightly grease a 450g loaf tin and line with baking parchment so it overhangs the long sides.
  2. Melt the coconut oil, maple syrup and salt in a small saucepan over a low heat.
  3. Spoon the almond butter into a large mixing bowl, then slowly pour in the melted ingredients, stirring as you go. Keep stirring until completely smooth and combined. Don’t worry – at this stage it will be quite runny.
  4. Spoon the mixture into the prepared tin and smooth the top with a spatula. Place the tin, uncovered, on a flat surface in the freezer and freeze for at least 1 hour, or until solid.
  5. Take out the freezer and, using the edges of the baking parchment, pull the whole slab out of the tin. Cut the slab into 21 cubes (lengthways into 3, then across into 7) then place in an airtight container and store in the freezer. They will keep in the freezer for up to 3 months.
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