No-bake, vegan morsels of chocolatey goodness that are a breeze to make. The hardest thing about this recipe is waiting for it to set.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 cup cocoa powder
- 1 cup salted pistachios
- 1/2 cup dried or freeze-dried strawberries (or other dried fruit of your choice) roughly chopped + extra to garnish
- 1 tablespoon rose water
- Edible rose petals to garnish (optional)
Equipment
- Mixing bowl
- Rubber spatula
- Loaf tin and baking paper for lining
- Sieve for sifting cocoa
In a pinch, or if you’d rather your fudge was not rosy, you can leave out the rose water altogether and substitute in 1/2 a teaspoon of vanilla essence.
Method
- Roughly chop pistachios and dried strawberries. Set aside.
- Sift cocoa powder to get rid of any lumps.
- Lightly warm coconut oil in the microwave or stove top until just melted. This should take about 20 seconds in the microwave
- Add maple syrup to warm coconut oil in the mixing bowl. You can try to mix these with your spatula but they will stay separated – this is fine.
- Add cocoa powder, chopped pistachio and dried strawberries to the maple syrup and coconut oil
- Mix with spatula until nuts and dried strawberries are coated
- Add rose water
- Mix until all ingredients are well combined – the mixture will be dense but spreadable
- Spread & level the mix in the lined loaf tin
- Garnish with more dried strawberries and rose petals
- Refrigerate for at least 4 hours before cutting into squares and enjoying.
This fudge keeps well, but store refrigerated.