Vegan Christmas Chocolate Peppermint Fudge
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- 1 cup cashews (soaked for at least 4 hours)
- ½ cup cacao powder
- ½ cup maple syrup
- ½ tsp vanilla extract
- ⅓ cup of cacao butter
- 1 tsp peppermint extract
- cacao nibs for garnish
- Melt the cacao butter in small saucepan over low heat. You can use a double boiler if you wish. Set aside to cool.
- In the mean time blend cashews, cacao powder, maple syrup and vanilla in a high-speed blender for 1-2 minutes until smooth.
- Add the melted cacao butter and blend again until mixed through.
- Pour mixture into a lined sqaure baking dish and smooth out with spatula.
- Sprinkle over some cacao nibs for garnish
- Place in the freezer to set. At least 15 minutes.
- Remove From freezer and cut into fudge squares. Can be stored in the fridge or freezer. Enjoy!
Recipe by Talida Voinea at https://talidavoinea.au/vegan-christmas-chocolate-peppermint-fudge/
3.5.3208