The deliciousness of fudge – probably the best way to describe our work place at Amazingy HQ: pleasantly sweet, and a little bit nutty. But it’s also just one of those all-time classics, gaining popularity points because it’s a rich alternative to candy – one which you can easily whip up in your own kitchen, without the need for any fancy equipment. And extra brownie points go to this recipe (brought to you by Marleen Visser of sweet & veggie food blog Share Love Not Secrets) for its limited amount of refined sugar – and the fact that it’s dairy-free (#vegan)!

Vegan Fudge

Serves: about 24 1×1 cm squares

You’ll need:

• 12×9 cm / 3.5×5 in. pan/mould or storage box (or anything in a similar size)
• parchment paper
  
  

Ingredients

• 180 g / 1 cup dark chocolate
• 80 g / ¹⁄3 cup nut butter (of your choice*)
• 50 g / 3 Tbsp. tahini (+ 1 extra tsp.)
• pinch of sea salt
• 1 tsp. vanilla extract
  
  

Instructions

1. Melt the chocolate au bain-marie.
2. Add the nut butter & tahini. (Don’t forget to keep the extra tsp. of tahini aside.) Make sure all the ingredients are melted and no lumps are present.
3. Line a pan with parchment paper and pour the mixture in the pan.
4. With the extra teaspoon of tahini, you should leave drops on top of the mixture.
5. When finished, draw a marble texture with a toothpick. Refrigerate for 2 hours, then remove and cut the fudge into 1×1 cm pieces.
   
   

Notes

• *If you use regular oily peanut butter, mix it thoroughly beforehand.
• It’s best when served straight out of the fridge.
• I recommend not to use chocolate that is too dark (like 80% or more), as the bitter flavour of the chocolate will dominate.
• Want even more of this deliciousness? Just double the ingredients and take a pan/mould twice the size.
  
  

Do you think vegan fudge
is as good as the original?

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