How to Cook Perfect Vickys Chocolate Freezer Fudge

Vickys Chocolate Freezer Fudge. To make the chocolate layer: In a medium bowl, mix together peanut butter, coconut oil, cocoa powder and maple syrup. Note: This fudge is temperature-sensitive, so be sure to keep it stored in the freezer until right before serving. This was a good recipe, thank you.

Plus we're throwing in some collagen peptides for some added health benefits! The raw fudge recipe is similar to my recipe for Healthy Peanut Butter Fudge, but banana haters will be thrilled to know that THIS ONE DOES NOT CALL FOR Of course you can use peanut butter, cashew butter, Sunbutter for allergy-friendly fudge, or another nut butter if you prefer. Your freezer can be a source of delicious desserts, and we aren't talking popsicles. You can cook Vickys Chocolate Freezer Fudge using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Vickys Chocolate Freezer Fudge

  1. It’s 400 grams of can of black beans, drained (230g drained weight).
  2. Prepare 90 grams of pitted medjool dates.
  3. You need 60 grams of cocoa powder.
  4. Prepare 60 grams of sunflower butter, recipe link below, or peanut butter.
  5. Prepare 2 tbsp of coconut oil, melted.
  6. Prepare 2 tsp of vanilla extract.
  7. You need of sugar or sweetener.

These are the desserts you might typically expect to come from the oven or stovetop. Join the always exuberant host of Party in My Plants, Talia Pollock, as she brings you into the fold of the Chocolate Freezer Fudge. I love the rich flavor of Mexican hot chocolate. The thing is, the weather has been fluctuating a lot lately – some days it's warm and other days it's nice and cool.

Vickys Chocolate Freezer Fudge step by step

  1. Simply throw all the ingredients in a blender and puree smooth. Taste, adjust the sweetness and blend again
  2. If you use a liquid sweetener such as maple syrup or agave nectar, add an extra 1 tbsp melted coconut oil to make sure your fudge sets.
  3. Spray a couple of ice cube trays lightly with oil and spoon the mixture in, smoothing down with a wet spoon.
  4. Freeze for 30 minutes – 1 hour before popping the fudge out of the mould.

While I'm not quite ready for a piping mug of hot cocoa, I am ready for a sweetly spiced slice of fudge. This fudge is egg-free, dairy-free, and nut-free. It has a melt-in-your-mouth texture thanks to the coconut oil and can be eaten directly out of the freezer. I adore ginger, especially sweet ginger, so for me, there are few things better than the dark chocolate ginger combination. Whisk peanut butter and maple syrup together in a bowl until combined.

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