Vanilla Fudge are awesome. They do heaps of sweet psychedelic covers of famous songs. Need I say more?
They are also named after a delicious food, which I have quite literally tried to recreate here. I haven’t used cacao butter too much in the past – in fact I’ve only ever used it to make raw chocolate – so I was unsure of how this might turn out. I had hoped that it would help the fudge to be a bit more solid and hold form, which it did. Funnily enough, it turned out tasting very white chocolatey, maybe more so than fudgey. Regardless, I reckon it tastes pretty damn good. I cut it into bit sized squares with the intention that one as a little afternoon treat would be adequate. Obviously I ate it all within a few sittings. Ahem.
Raw Vanilla Fudge
Vanilla layer:
3/4 cup cashews, soaked
1/2 cup cacao butter
1/4 cup coconut oil
3 Tbsp agave nectar
1 tsp maca (optional)
1/3 cup coconut cream
2 vanilla beans
1 tsp vanilla extract
Pinch of pink Himalayan salt
Chocolate topping:
2 Tbsp coconut oil
1 Tbsp agave nectar
1 1/2 Tbsp cacao
Pinch of pink Himalayan salt
Prepare a slice tin by lining with baking paper.
Blend cashews until they resemble coarse crumbs.
Melt coconut oil and cacao butter over double boiler, then add to blender along with agave, maca, vanillas and salt. Blend until combined. Add coconut cream and blend until smooth and creamy. Pour into prepared tin and place in the freezer until set.
For the topping, melt coconut oil over a double boiler. Remove from heat and whisk in remaining ingredients. Pour over fudge base and return to the freezer until set.
Store in the fridge to avoid meltiness.
I totally dig this cover of the Zombies song, She’s Not There. Ch-ch-check it out! The last chorus just kills it! Yeeeeow!
Little Vegan Bear 