Chocberry Fudge
GLUTEN FREE · VEGAN · PALEO · NO BAKE
What happens when an intense chocolate craving meets leftover strawberries, all under the influence of extreme cooking laziness? Why, Chocberry Fudge of course!
I am a big fan of anything that can be made quickly and with minimum fuss, and I am a huge fan of chocolate, so whipping up a quick batch of vegan chocolate fudge is not an uncommon occurrence. While in the process of doing just that, some lonely strawberries that were nearing the end of their prime caught my eye, so I thought I would invite them to join the party. This turned out to be a very good idea, as the strawberry deliciously cuts through the extreme richness of the fudge.
In fact, I was so busy doing a happy food dance (yes, it’s a thing) during the absolutely necessary “lick the spatula” portion of this recipe’s preparation, that I didn’t even feel a 5.3 earthquake that took place, and was therefore very puzzled at all the ensuing messages I received from friends asking if I had! Hmm, maybe I should call it Earthquake Fudge instead…
INGREDIENTS
Coconut oil
This is a great oil option for sweeter dishes. I chose odourless coconut oil for this recipe, as I did not want the coconut taste coming through the fudge, but this is entirely up to you and your tastebuds.
Coconut oil is high in lauric acid, which has anti-viral, anti-bacterial and anti-fungal properties, helpful for fighting pathogens. For more on coconut oil, check out this post.
Cashew butter
Cashew nuts have a very unique buttery, sweet and salty taste, making their butter ideal for use in desserts.
Cashews are also a great source of minerals, vitamins and antioxidants, including zinc, phosphorus, copper, selenium and magnesium, making them a health-supporting nutritional powerhouse, and a great health-boosting ingredient in this recipe.
Raw cacao powder
Rich in antioxidants, iron, magnesium and tryptophan, raw cacao powder is a highly nutritious way to get your chocolate fix.
Maple syrup
A good natural sugar alternative, very versatile, and with a lovely and unique taste.
Vanilla essence
Sea salt
Strawberries
Strawberries and chocolate, a match made in dessert heaven! Berries are high in antioxidants and have anti-inflammatory properties. They are also lower in sugar than many other fruits.
Make sure to use fresh strawberries, as frozen ones will release water which can create an unpleasant ‘film’ on the surface of the fudge.
Dairy-free dark chocolate
Coconut chips (optional)
CHANGES & SUBSTITUTIONS
Different nut butter?
I have used cashew butter here but any nut or seed butter will do. Just keep in mind that a strong tasting nut/seed butter may affect the resulting taste of the fudge, so make sure you are ok with that.
Honey instead of maple syrup?
You can easily use honey instead of maple syrup here, but the recipe will no longer be vegan.
TIPS
Choose the tin you are using to pour the fudge into according to how thick you want it to be. A 20x20cm baking tin will result in thinner fudge squares, with a more even fudge to strawberry ratio, while a smaller tin (for instance the standard loaf tin I used here) will mean thicker squares with more fudge per bite.
Also, the thicker the fudge squares, the longer they will need in the fridge to firm up.
If your cacao powder looks lumpy, sift it before using, to ensure a smooth fudge mixture.
CHOCBERRY FUDGE
Ingredients
- 1/3 cup coconut oil (odourless), melted
- 1 cup cashew butter
- 1/4 cup maple syrup
- 1 tsp vanilla essence
- 3/4 cup raw cacao powder
- pinch of sea salt
- 1 cup fresh strawberries, diced
- 1/4 cup dairy-free dark chocolate
- coconut chips (optional)
Instructions
- Add the coconut oil and cashew butter to a saucepan over low heat.
- Gently stir until the cashew butter starts to 'loosen' and melt a little.
- Add the maple syrup, vanilla essence and sea salt and stir through.
- Remove from the heat and add in the cacao powder, a little at a time. Mix using a whisk to ensure it is well incorporated and the mixture is nice and smooth.
- Pour this fudge mixture into a parchment-lined banking tin, smoothing the surface with a spatula so it is level.
- Place the diced strawberries on top, pressing them down into the fudge a little as you do so.
- Place in the fridge for 1-2 hours until it is firm (time will vary slightly depending on the size of your tin, and therefore the thickness of the fudge - see Tips section).
- Once the fudge has firmed up, remove it from the fridge, lift out of the tin and cut into squares.
- Melt the dark chocolate using a double boiler and drizzle the melted chocolate over the squares.
- If using coconut chips, crush and sprinkle over the top.
- Keep in the fridge, ideally in an airtight container for optimum freshness.