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Here’s a delicious and very easy-to-make raw coffee fudge recipe. It’s completely vegan and requires no cooking.

I added some carob powder to the mixture, but this is optional. You can use cocoa or cacao powder instead, you can combine cocoa and carob powder, or don’t use any of them – it’s up to you.

This fudge is loved at home, but if you don’t like the taste of coffee that much, you can use one teaspoon of instant coffee instead of a tablespoon.

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Ingredients

1 tablespoon of coconut oil

2 tablespoons of coconut cream

2 tablespoons of maple syrup

1 tablespoon of carob

1 tablespoon of instant coffee

¼ cup of cashew nuts

Some drinking water to soak the cashews

1 tablespoon of shredded coconut – optional

Vanilla extract – optional

Directions

Soak your cashews in water for at least six hours. Then grind the cashews together with the maple syrup and the vanilla extract. You can grind them until you have a creamy consistency, but I wanted to taste the chunks.

You don’t have to melt your coconut oil and coconut cream, just whisk them well.

Add the carob powder and the instant coffee and whisk again.

Add the ground cashews and the shredded coconut, then mix well.

Pour into a small tray or container; I used a small plastic box covered with plastic foil.

Keep in the fridge for a few hours or overnight.

Enjoy!

Raw Coffee Carob Fudge Category: Dairy-free, Gluten-free, Paleo, Raw, Recipes, Vegan Ingredients 1 tablespoon of coconut oil

2 tablespoons of coconut cream

2 tablespoons of maple syrup

1 tablespoon of carob

1 tablespoon of instant coffee

¼ cup of cashew nuts

Some drinking water to soak the cashews

1 tablespoon of shredded coconut – optional

Vanilla extract – optional Instructions Soak your cashews in water for at least six hours. Then grind the cashews together with the maple syrup and the vanilla extract. You can grind them until you have a creamy consistency, but I wanted to taste the chunks. You don’t have to melt your coconut oil and coconut cream, just whisk them well. Add the carob powder and the instant coffee and whisk again. Add the ground cashews and the shredded coconut, then mix well. Pour into a small tray or container; I used a small plastic box covered with plastic foil. Keep in the fridge for a few hours or overnight. 6.4.5 https://www.myhealthydessert.com/recipes/dairy-free/raw-coffee-carob-fudge/ © MyHealthyDessert

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