Vegan Double Fudge Slice

Treats with three layers usually look delicious, but they also look a bit daunting and time consuming.. These on the other hand, were such a joy and breeze to make, I immediately got excited about sharing them with you guys!

The base was inspired by a brownie, so it’s super chocolatey with a good amount of crunch (I’ve always loved my brownies with some nuts in them for texture) Its also naturally sweetened, completely raw, and the ingredients list is loaded with powerful antioxidants like cacao, cacao nibs, almonds and pecans.

This isn’t traditional fudge, but rather a smooth silky one, It reminds me of a fudge/ganache hybrid and it’s a fusion that I love!Its also refined sugar free, and I don’t make use of any butter or margarine, a lot healthier than they look right?! They taste amazing though and nobody would ever know that a few healthy swaps were made!

These slices are very rich and “buttery” so keep that in mind when you are slicing them up. Although they are decadent and filling, they are not at all sickly sweet, and usually leaves me wanting more 😜 which is always a winner in my books.

Double Fudge Slice

Brownie base:

  • 1 cup dates (if using dry, soak in hot water for 10 minutes then drain)
  • 1/2 cup pecans/walnuts
  • 1/2 cup whole raw almonds
  • 1/4 cup raw cacao powder
  • 2 tbsp cacao nibs
  • 2 tbsp water
  • 1 tsp vanilla essence
  • Pinch of sea salt

Fudge layers:

  • 1 1/2 cups peanut butter
  • 1/2 cup maple syrup
  • 6 tbsp coconut oil
  • 2 tsp vanilla essence
  • 3 tbsp coconut flour
  • 1/4 cup cacao powder
  • 80 g chocolate ( I use the honest chocolate with zero added sugar)
  • 2 tbsp milk of choice

For the base:

  1. Line baking pan with cling wrap, allowing the sides to overhang for easy removal later (20X20 square dish works great for this recipe)
  2. In a food processor, pulse nuts and set aside in a bowl. Next add all the remaining ingredients and blend until you have a raw dough (add more dates if not sticking together yet) Add chopped nuts back into the mixture and process everything until combined.
  3. Using your hands or a spatula, tightly press brownie mix into prepared pan. Move to freezer and gets started on the fudge.

For the fudge layers:

  1. Add peanut butter, maple syrup, coconut oil, vanilla and salt to a pot. Whisk over medium heat until combined.
  2. Add the coconut flour and whisk for about 2 minutes until smooth.
  3. Pour half the mixture over brownie base and allow to chill in freezer while finishing the chocolate layer.
  4. For the chocolate layer, melt the chocolate and milk in 20 sec increments until smooth. Add this to the remaining fudge mixture along with the cacao and whisk until no lumps remain ( return to heat if your havign trouble combining the two)
  5. Pour over the peanut butter fudge layer and smooth top with a spatula. If your feeling fancy, dollop extra spoon fulls of peanut butter onto chocolate and swirl with a butter knife to create a marble effect.
  6. Chill in freezer for 1 hour until firm. Using a warm, sharp knife, Slice into squares or rectangles.
  7. Keep Stored in an airtight container in the fridge, and remove just before serving.
  8. Note- They will keep up to a week in the fridge, plus they freeze great and can also be eaten frozen ( just give a few minutes to thaw slightly )

Vegan Sweet Potato Brownies

I absolutely love these Sweet potato brownies, when I’m busy developing a recipe and the end result is this good, I can’t help but be chuffed with myself. It’s a really easy recipe and doesn’t require any special ingredients, these can be made by using your every day staples. Don’t let the “oat flour” put you off, it’s really simple to make your own; Simply transfer the oats to a blender/food procesor and blend until you’ve achieved a flour (this takes less than a minute)

You will start by roughly chopping the sweet potato’s into small chunks and then roasting them in the oven until cooked through and caramelised. Next, you’ll be transferring them to a blender to create a purée, this will be the base and the delicious, sweet “glue” holding these brownies together. Then it’s pretty much adding ingredients to your mixer until you are left with a thick gooey batter, and lastly smothering over some more chocolate once they have been baked!

I love stirring in some walnuts for added crunch, but feel free to replace this with any nuts of your choice, or even extra chocolate pieces if you have a severe chocolate craving 😜 either way, these brownies will totally sort you out! They just so happen to be refined sugar free (depending on the chocolate you choose) gluten free, and of course vegan, so everybody gets to tuck in and enjoy them.

Vegan Sweet Potato Brownies

Sweet potato brownie:

  • 800g sweet potato, about 500g once cooked
  • 1/4 cup milk of choice
  • 80 g almond flour
  • 70 g oat flour (read recipe intro to see how to make your own)
  • 1/3 cup + 2 tbsp cacao powder
  • 1 tsp baking powder
  • 1/4 coconut sugar (can sub brown sugar)
  • pinch of salt
  • 1 cup almond butter (cashew/peanut butter)
  • 1/4 cup maple (honey if not vegan)
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla essence
  • 50 g walnuts
  • 80 g chocolate (optional)

Ganache:

  • 180 g chocolate (I use Afrikoa 70%)
  • 1/2 cup coconut cream
  • 1 tbsp coconut oil

Sweet potato brownie:

  1. Preheat oven to 180 c. Prepare baking pan with over hanging parchment paper and cooking spray (I use a 20×20 square pan)
  2. Roughly chop sweet potato into small chunks (about 5 cm pieces) transfer to ovenproof pan and coat with 1 tbsp coconut oil. Bake for 45 minutes or until cooked through and soft.
  3. Allow sweet potato to cool slightly, then transfer to food processor/ use immersion blender. Add milk of choice, almond butter, maple syrup, coconut oil and vanilla. Process until combined and you have a paste
  4. In a separate bowl, Sieve dry ingredients and stir. Add to wet ingredients and beat or process until evenly incorporated. You will have a very thick mixture, if your really struggling add a few more tablespoon milk.
  5. Fold in chopped walnuts and chocolate if using, transfer mixture to prepared baking pan, smooth the top with a wet spatula and bake in oven for 25 minutes.
  6. Remove brownies from oven and allow to cool completely, meanwhile make the ganache topping.

Ganache:

  1. Finely chop chocolate and add to heat proof bowl with coconut oil.
  2. Heat coconut cream on the stovetop, pour over chocolate and allow to stand for 2 minutes, whisk with a fork until smooth.
  3. Pour over cooled brownies, smooth with spatula and place in fridge to fully set (about 4 hours)

To serve!

  • Remove brownies from the fridge, lift out overhanging parchment paper and slice into squares with a large sharp knife. To keep brownies moist, keep stored in an airtight container.

Vegan Nutty Caramel Chocolate Tart

So I sort of invented this tart by accident, I was experimenting with making coconut caramel, and after about the third batch I had so much of the stuff standing around I had to start using it for something other than eating spoon fulls of it every time I walked past the fridge😅

One of the things I decided to do was to spice up my classic chocolate ganache tart from a few posts back. So I decided to go with a raw tart crust this time, because making the caramel does take some hands on time, so I wanted something you can just throw in a blender and squish into a tin ( it’s as easy as it sounds)

Next I added some almond butter and peanuts to the caramel layer to bulk it up a bit, and who doesn’t like a bit of a nutty crunch with their chocolate? To top it off, I just made that basic silky chocolate ganache,and its ! A few of my family and friends have tested this tart and it was a firm favourite, so I decided I simply had to share it with you guys!

Vegan Nutty Caramel Chocolate Tart

Base:

  • 150 g dried dates (soaked in hot water if they are very dry)
  • 1 tbsp coconut oil, melted vanilla
  • 1 tsp vanilla essence
  • pinch salt
  • 140 g pecans
  • 90 g Gluten free rolled oats (processed into a fine meal)
  • 3 tbsp cacao powder

Nutty Caramel:

  • 400 g tin coconut cream
  • 1/2 cup brown sugar
  • 1/4 cup almond butter
  • 1 tbsp coconut oil
  • 1 tsp vanilla
  • 3/4 cup roughly chopped salted peanuts

Chocolate ganache:

  • 300 g chocolate
  • 1 cup soy milk
  • 1 tbsp coconut oil

Base:

  1. Combine dates, coconut oil, vanilla essence and pinch of salt in a food processor. Blend until you have achieved a paste ( you can add a dash of water to help it along)
  2. Now add nuts, oats and cacao powder and pulse until combined. Blend until the mixture hold together, if it’s too dry it won’t stick together, in that case add a few more dates.
  3. Press mixture out over the base and sides of a loose bottomed tart tin and refrigerate while you are making the filling.

Nutty caramel:

  1. Add coconut milk and sugar to a pot and stir to combine. Bring to a boil while constantly stirring mixture for about 5 minutes and then reduce to simmer.
  2. Continue to stir the mixture every now and again, you will see the colour changes from milky light brown to a beautiful thickened creamy caramel (this takes about 30 minutes)
  3. Take off the heat and whisk in almond butter, vanilla and coconut oil
  4. Allow to cool to room temperature and mix in the peanuts, smooth over the base and set in fridge while you prepare the chocolate ganache.

Chocolate ganache:

  1. Prepare a bain marie, and add all the ganache ingredients to the top bowl. Stir until you have a smooth, completely melted mixture.
  2. Pour the ganache over the nutty caramel layer and chill for 4 hours to set.
  3. Slice with a hot knife and enjoy! Keep leftovers stored in refrigerator.