I was never able to make fudge. You know, those sugary goop that you have to stir over the stove until it creates a ball in ice-cold water kind of fudge. Never ever were I able to create those things. It either turned out to be toffee or caramel soup! Not something I am overly proud of. But I just have to say, not cooking is such a blessing in my world. So, being able to create a lovely dessert or snack is really a ‘score’ fist pump moment for me. I am so excited to share this simple but delicious two ingredient raw fudge recipe with you. And to top it, it is super healthy! Please do give it a try! Scroll down to view the recipe and video.
Creamy Raw Vegan Fudge
What are macadamia nuts good for?
- Supports the gut
- Aid in weight loss
- Good for the heart
- Fight disease
- Strengthen bones and
- Keeps the brain and nervous system healthy
What are dates good for?
- Lowers cholesterol
- Protein rich
- Rich in vitamins
- Improves bone health
- Strengthens the nervous system
- Rich in iron
- Promotes digestion
- Improves skin
- Fixes hangovers
I can’t think of a better reason to make this fudge recipe. Especially if it has all these wonderful health benefits. If you are looking for more recipe ideas, you can click here.
This quick fudge recipe is healthy and so easy to make. Keeping some in the fridge to enjoy with tea and a good book. It definitely hits the sweet spot. But without the guilt. Try it!
Blend the macadamia nuts into smaller pieces. Be careful not to over-blend, as the oils might separate and make the fudge oily.
Add the cup of medjool dates and blend until the dough forms a ball.
Take the dough out and shape on a plate into a square.
Refrigerate for about 3-4 hours. Or overnight.
Cut into blocks. And enjoy! Store the rest in the fridge.
Creamy Raw Vegan Fudge
Ingredients
Directions
Blend the macadamia nuts into smaller pieces. Be careful not to over-blend, as the oils might separate and make the fudge oily.
Add the cup of medjool dates and blend until the dough forms a ball.
Take the dough out and shape on a plate into a square.
Refrigerate for about 3-4 hours. Or overnight.
Cut into blocks. And enjoy! Store the rest in the fridge.
No Comments