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January 31, 2018
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You have to try this vegan chocolate and dulce de leche fudge! It includes good fats from coconut and cacao. Swirled together with a sweet tahini fudge! This fudge is so crazy yummy that it's hard to stop eating! It completely melts in your mouth and tastes like the perfect combination of sweet and salty! Plenty of chocolate and caramel flavor!
You have to try this vegan chocolate and dulce de leche fudge! It includes good fats from coconut and cacao. Swirled together with a sweet tahini fudge! This fudge is so crazy yummy that it's hard to stop eating! It completely melts in your mouth and tastes like the perfect combination of sweet and salty! Plenty of chocolate and caramel flavor!
Chocolate and Dulce de Leche Swirl Fudge [Vegan]
This Recipe is :
Calories
232Serves
16Cook Time
25Ingredients
To Make the Chocolate and Dulce de Leche Fudge:
- 1/2 cup condensed coconut milk
- 2/3 cups cacao butter
- 1/4 cup coconut butter (creamed coconut)
- 1 tablespoon peanut butter
- 1 tablespoon almond butter
- 1/2 cup raw cacao powder
- 1/2 teaspoon vanilla extract
- Salt
To Make the Tahini Swirl:
- 3 tablespoons tahini
- 3 tablespoons coconut butter
- 3 tablespoons cacao butter
- 2 teaspoons agave syrup
- 1/2 teaspoon vanilla extract
Preparation
- Use two saucepans, add all the ingredients to the two different blends in each saucepan.
- Melt all the ingredients in the saucepans on low heat until it’s liquid.
- Pour the chocolate mixture into a mold with baking paper.
- Pour the tahini mixture in uneven spots over the chocolate layer and take a toothpick or chopstick to make swirls.
- Put the fudge mixture it in the freezer for 20-30 minutes or until the fudge solidifies.
- You’re all done! Cut smaller pieces with a sharp knife and enjoy! Store it in the freezer for longer shelf life. It will last in the fridge for about 1 week.
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AUTHOR & RECIPE DETAILS
Natalie Yonan is a raw chef and recipe developer, she's the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she's started her own raw dessert company and set up workshops to share her passion for food with the world.
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