Yes you did read the title correctly. You can make this fruity vegan fudge with 6 ingredients, none of which are refined sugar!! YAY.
I’d also like to point out that no unicorns were harmed in the making of this fudge. That wouldn’t be very vegan would it?! I just called it ‘unicorn’ because the colours remind me of a unicorn….
So how did I make this melt-in-your-mouth fudge?
I used tahini (ingredient 1) to give it a creamy taste and coconut in the form of oil, flour and flakes (ingredients, 2, 3, and 4) to give it a beautiful texture. The fudge melts in your mouth but then you have some bits of coconut to chew on and to stop you reaching for a second piece straight away!
It’s sweetened with maple syrup (ingredient 5), but even so there’s far less sugar than in a traditional fudge recipe.
The final ingredient (number 6) is fruit powder – I used mango powder and acerola cherry from Indigo Herbs.
Indigo herbs fruit powders are 100% fruit, which has been slow dried after picking. This drying process is very important since mango and acerola cherry are high in vitamin C, which would be destroyed by heat.
I really love the punchy mango flavour and sour cherries, which pop in your mouth – it reminds me of ‘real’ sweeties. And the fruit powders also give this fudge a nice colour.
You can use one, both or even more fruity flavours!
The fudge may also work without the fruit powder (it certainly tasted nice before I added them in), but I don’t think it would set. So you might want to add extra coconut flour if you leave the powders out.
0 of your 5-a-day
- 1/2 cup tahini
- 1/3 cup coconut oil
- 3 ½ tbsp pure maple syrup (or another liquid sweetner)
- 3 tbsp coconut flour
- 2 tbsp unsweetened dessicated coconut
- 2 tbsp Indigo Herbs Mango powder
- 2 tbsp Indigo Herbs Acerola Cherry powder
- Portion out the tahini into your measuring cup. You don’t want the oil – so if there is oil on top transfer that back into the jar and get the creamy sesame paste from underneath.
- Add the tahini, coconut oil and maple syrup to a pan and heat on low. Stir the mixture until it’s melted and then remove from the heat.
- Add the coconut flour and stir until smooth.
- Transfer half of the mixture to a bowl and stir the acerola cherry powder into it.
- Stir the mango powder into the mixture in the pan.
- Spoon both flavours into a tupperwear lined with cling film (I used a plastic Chinese takeaway container) and leave to set in the fridge for at least 3 hours then cut into chunks.
- Store in the fridge.
Did you know
The vitamin C level in acerola cherries is 13x as much as in oranges!
and now for the important GIVEAWAY!
Indigo Herbs will be giving away a sample of both the mango powder and acerola cherry powder I used to make this recipe.
The give away is running on instagram, open to anyone in the UK and Europe and ends midnight 05/08/2016.
Click here for to enter [Update 07/08/2016 THIS GIVEAWAY IS NOW CLOSED)
If fruity fudge isn’t your thing, why not try these fudgey chocolate energy bites.