Vegan fudge (but healthier)
Vegan fudge (but healthier)
While I missed this year’s Valentine’s Day by a day, I have a Valentine (ok, post-Valentine) appropriate sweet treat for you and your loved one. This vegan fudge is ridiculously easy to make and it’s perfect when a sweet craving just won’t leave you alone. It’s delicious yet healthier than its traditional counterparts and it keeps forever so you can have a tiny square of this vegan fudge with your afternoon coffee for days.
As opposed to a traditionally made fudge, this healthier vegan fudge requires no candy making skills. If you can work a food processor and melt some chocolate, you are set up for success. This vegan fudge is made up of simple and wholesome ingredients like dark chocolate, nut butter, silken tofu (yes and no, you cannot taste it at all) and a bit of maple syrup. It’s naturally gluten-free too. I hope you and your fellow healthy treat lovers will enjoy this vegan fudge as much as we have.
MORE ABOUT THE INGREDIENTS
NUTS: You can use any nuts, or seed if you are allergic to nuts, you want. I chose to use hazelnuts and I purchased already roasted (and blanched) hazelnuts to make my life easier. If your nuts or seeds are raw, I recommend you roast them gently to increase their flavour. Roast your nuts in a 180Β° C / 355Β° oven for about 8-10 minutes. Cool before using.
NUT BUTTER: I used hazelnut butter to make this fudge as I have had a soft spot for hazelnut chocolate since childhood. I made my own hazelnut butter by placing 300 g / 21 oz / 3 cups of roasted hazelnuts in a food processor and processing until it turns into a nut butter (it makes double of this recipe calls for) but you can simply buy ready made nut butter in a store. If hazelnut butter isn’t available to you, use almond butter and replace hazelnuts with almonds, for example.
CHOCOLATE: Dark chocolate is a key ingredient in this simple treat. It helps vegan fudge to solidify and become fudgy. I used 72% dark chocolate and that’s what I would recommend. If using chocolate with a lower percentage of cacao you may find that the fudge does not set as well.
MAPLE SYRUP: While dark chocolate does contain some sugar, I felt the need to amplify the sweetness of this vegan fudge a little. I added maple syrup, not too much, but just enough. You can use a different liquid sweetener like agave syrup or brown rice syrup – anything will work as long as the flavour is fairly neutral. You could also use softened dates to sweeten this vegan fudge instead.
SILKEN TOFU: I used a packet of silken tofu to make this fudge healthier and rich in protein and to give it its satisfying fudgy texture. If you are a tofu sceptic do not worry, tofu’s flavour does not come through in the finished product as dark chocolate does a good job of masking it. I used silken tofu, which is the type that comes in a tetra pak (I used Clearspring silken tofu), but I am fairly sure that well drained spongy tofu (one which is called cotton tofu) would work just as well.
SALT: Salt is not strictly speaking necessary but I do like to add a small amount of salt to desserts, especially chocolate desserts as it tends to intensify their chocolate flavour.
HOW TO MAKE IT?
1) PROCESS ALL INGREDIENTS BUT CHOCOLATE
Place all of the ingredient, but chocolate and nuts, in a food processor and process until super smooth. Use a spatula to make sure everything is evenly incorporated.
2) MELT THE CHOCOLATE
Melt chocolate gently – on low heat – over a water bath. Be sure that the bowl with chocolate does not touch the water underneath as this is likely to result in overheating the chocolate and it will lead to seizing. Once the chocolate has melted add it, little by little, to the food processor and process until smooth.
3) TRANSFER TO A TRAY AND SET
Scatter half of the nuts to the bottom of the prepared tray. Pour vegan fudge mixture on top and smooth it with a spatula. Scatter remaining nuts on top. Place in the fridge (or freezer) to set, then cut into small squares using a warmed up knife. Store in the fridge or freezer.
- 150 g / 5.3 oz (1 cup) toasted nuts
- 250 g / 8.8 oz vegan 72% cocoa dark chocolate
- 250 g / 8.8 oz (1 cup) silken tofu, drained
- 120 g / 4.25 oz (Β½ cup) nut butter, I used hazelnut but almond or peanut works just as well
- heaped ΒΌ tsp fine salt
- 80 ml / 1/3 cup maple syrup*
- Chop your nuts roughly. I used ready roasted hazelnuts, but if yours are raw roast them in 180Β° C / 355Β° oven for about 8-10 minutes, cool own before using.
- Line a shallow tray (mine was 20 cm / 8″ x 15 cm / 6″ ) with a piece of baking paper.
- Melt the chocolate very slowly over a water bath. Make sure the bowl with chocolate does not touch the water underneath and use low heat.
- Place all of the remaining ingredients, apart from the nuts, in a food processor and blend until super smooth.
- Once the chocolate has melted, gradually add it to the food processor while the machine is running. Process until well combined and smooth.
- Scatter half of the nuts on the bottom of the prepared tray. Pour fudge mixture on top, level with a spatula and decorate with remaining hazelnuts.
- Set aside in the fridge (overnight) or freezer (2 hours to set). Once set, cut into pieces using a sharp knife. Heating the knife blade over a gas flame is a nice trick to get neater squares.
- Store in an airtight food container in the fridge (they will keep for up to 4-5 days) or freezer (if you intend to keep them for longer).
It has a really good texture and depth of flavour, and you certainly cannot taste the silken tofu in it.
Thsnks
I liked to the specific tofu I used and it does not have this same classification. My guess would be firm. Ania