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Mint-As-Fudge

This vegan minty fudge makes for a great edible gift or sweet treat when you're feeling like something to snack on.

Mint-As-Fudge

Makes 30 pieces

DAIRY FREE, GLUTEN FREE, NUT FREE, VEGAN

CHOCOLATE SWIRL

80 g (2 ¾ oz/. cup) coconut condensed milk
35 g (1 ¼ oz) coconut sugar
35 ml (1¼ fl oz) maple syrup
75 g (2 ¾ oz) coconut butter
70 g (2 ½ oz) vegan milk chocolate, roughly chopped

MINT SWIRL

115 g (4 oz/ ½ cup) coconut condensed milk
35 ml (1¼ fl oz) maple syrup
75 g (2 ¾ oz) coconut butter
70 g (2 ½ oz) vegan raw cacao butter
1 teaspoon peppermint extract
½ teaspoon spirulina powder

Line the base and sides of a 17 cm x 17 cm (6. in x 6¾ in) square cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.

For the chocolate swirl, heat the condensed milk, sugar, maple syrup and coconut butter in a saucepan over a medium–low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved.

For the mint swirl, heat the condensed milk, maple syrup and coconut butter in a saucepan over a medium– low heat. Cook, stirring, without boiling until all the ingredients are melted.

Remove each saucepan from the heat. To the first saucepan add the milk chocolate and mix well, until the chocolate is melted. To the second saucepan add the cacao butter, peppermint extract and spirulina (for colour) and mix well until combined.

Working quickly, spoon dollops of both mixtures into the prepared tin, alternating between the two colours. Using a skewer, swirl the two together to create a marble effect. Put in the freezer for 2 hours to set.

Remove from the tin, discard the baking paper and slice into 30 pieces.

Store the fudge in an airtight container in the freezer for up to 1 month.

This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

healthy-convert

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