Dreamy *unicorn-esque coloured vegan fudge is a favourite here at Indigo Herbs. White Tahini gives these treats a rich creamy taste, while the Coconut ingredients provide the brain boosting textures, sweetened with a sugar alternative syrup and finished off with a powerful boost of fruity flavours. Each bite melts in your mouth and leaves you wanting more!
*(No unicorns were harmed in the creation of this fudge).
Equipment
- Measuring Cup
- Spoon
- Pan
- Mixing Bowl
- Tupperware
- Cling Film
- Knife
- Fridge
Method
- Firstly, stir the Tahini so that when you measure it out you're not only getting the oil that sits on top but you get the tasty creamy sesame paste from underneath.
- Add the Tahini, Coconut Oil and Syrup to a pan on low heat, stir until the mixture is melted then remove from the heat.
- Add the Desiccated Coconut & Flour to pan (taken off heat), stir until you have a smooth mixture.
- Transfer half of the mixture to a mixing bowl and stir the Acerola Cherry Powder into it.
- Stir the Mango Powder into the mixture left in pan.
- Line tupperware with clingfilm and pour both mixtures into it, overlapping each other or on seperate sides if you wish.
- Leave to set in fridge for at least 3 hours.
- Once set, turn tuppware upside down so the fudge pops out, peel cling film off and cut into chunks.
- Share and enjoy!
Print
Notes
If you wish to make plain vegan fudge without the Mango & Cherry flavours, add an extra 2 Tbsp of Coconut Flour instead otherwise it won't set.
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