Fight fatigue, reduce your stress levels, and up your sports performance with this Red Velvet Freezer Fudge with Rhodiola - an amazing adaptogenic herb used for centuries in traditional medicine.
Ingredients
For the fudge
- 1/4 cup plant milk of choice
- 1 tsp vanilla powder or 2 tsp vanilla extract
- Pinch sea salt
For the icing
- 1 tbsp plant milk of choice
- 3 tbsp powdered erythritol stevia or xylitol
Method
- 1. Grease and line a small brownie tin (8.5 x 6.5 tin was used in this recipe) with greaseproof paper, be sure to leave enough excess so that you can lift the fudge out easily. Alternatively, use a loose based tin.
- 2. Combine all of your ingredients for the fudge into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth almost cookie dough like consistency. Be sure to scrap down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
- 3. Drop your fudge mixture into your lined tin and be sure to press down firmly until evenly distributed, use an offset spatula to help even the surface. Place into the freezer for 30 minutes, the fridge for upto an hour, until firm.
- 4. Remove from the freezer and lift out of the tin. Stir together your icing ingredients until smooth and trasnfer to a reusable piping bag. Snip off the end and drizzle over the fudge. Leave the icing to set for 10 minutes.
- 5. Using a clean knife slice into 16 equal squares, wiping the knife between cuts. Store in the refridgerator in an airtight container for up to 5 days.
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Notes
You can swap coconut sugar for erythritol stevia blend if you prefer.
