Holidays are laden with homemade confections that tie our memories to celebration, fun and family. We indulge in sweets and then make healthy resolutions come January. My gift to you is this healthy fudge you can enjoy and share with all your friends and family right now.
Vegan Fudge Bark
- 2 ½ Cacao Butter, melted
- 1 ¾ cup cacao powder, sifted
- 2/3 cup and 2 Tablespoons xylitol, ground in a spice grinder
- 1 ½ cup raw cashews, soaked 20 min then drained
- ¾ cup real maple syrup
- ¾ cup almond milk
- 1 Tablespoon vanilla
- ½ teaspoon salt
Fruits and nuts:
- 1 ½ cups chopped almonds
- 1 ½ cups whole or chopped walnuts
- 1 ½ cups dried cherries (these are my fave!) …likely less expensive at Trader Joe’s
- 1 cup freeze dried strawberries, broken up a bit
- 1 cup coconut flakes
Part 1– Melt the cacao butter separately by using a double boiler method. (I use a large, heat safe bowl, filled about a third of the way with boiling water. Then I place another bowl on top to melt the cacao butter. I let it sit while I prepare the rest of the ingredients. Sometimes I whisk it, but it melts nicely without any help)
Once melted, transfer to a larger mixing bowl and whisk in the finely ground xylitol and cacao powder alternately. Using a silicone spatula, mix the chocolate from time to time to ensure it cools slowly.
Tip: After it thickens a little, you know it has cooled.
Part 2– Add all the ingredients for part 2 in to a high powered blender like this one. Blend until very smooth.
Pour the contents of the blender in to your bowl and mix until combined.
Line two 9×11 pans with parchment paper (tip: if you crumple it up really well first, it will lay much easier).
Make sure to line your pans, otherwise you’ll end up scraping it out of the pan once it’s all hardened.
After the chocolate has set and hardened well, you can break it apart or cut it neatly with a sharp knife. Will keep in the refrigerator for up to 2 weeks. Freeze it for up to 3 months.
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