Vegan sugar free rocky road fudge

This is a real treat and it’s a healthy one too! This vegan rocky road fudge is sugar free (if you leave out the mini marshmallows) and in my opinion a piece of heaven on earth. Here’s the recipe!

Click here for the Dutch version.

Not that long ago I contacted No Sugar Daddies, two dads that make sugar free chocolate spreads. I liked the name, I loved the jars and I was more than excited to taste the chocolate spreads. Lucky as I am, they sent me a few of those jars.

I thought it would be fun if I created some stuff with the sugar free chocolate spreads. They’re perfect on toast, but why not challenge yourself? (I’m not saying this recipe is difficult – you can make them in 15 minutes actually).

For this recipe I’m using the peanut coconut chocolate spread by No Sugar Daddies. If you want, you can use some nut / seed butter and cacao powder, but I really like the chocolate spread in this recipe.

I’m also using mini marshmallows, but the ones I used were not sugar free. They were vegan, which is awesome. If you don’t want to / can’t use mini marshmallows, you can add macadamia nuts instead. Or some extra cashew nuts. Maybe you make it a whole new recipe by adding some dried fruits. The options are endless!

Vegan sugar free rocky road fudge

Miriam Groot

Vegan sugar free rocky road fudge, it's real (except for the marshmallows)! You can easily make it yourself with this recipe. It's a great snack to bring to parties, or you can eat them all yourself.

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Voorbereidingstijd 15 minuten min

Totale tijd 15 minuten min

Gang Dessert, Snack

Keuken American, Vegan

Porties 15 pieces

Ingrediënten

  

1x2x3x

• 150 gram dates (about 12 Iranian dates)
• 100 gram sugar free chocolate spread* (peanut coconut)
• 5 tbsp coconut flour
• 3 tbsp chopped cashew nuts
• 2 tbsp chopped peanuts

optional

• 4 tbsp mini marshmallows**

Instructies

 

• Soak the dates in hot water for 10 minutes.
• Add them, together with the chocolate spread, to a blender or food processor and blend until smooth.
• Add the salt and one tbsp coconut flour at a time and pulse until a thick paste forms. You might need to add more coconut flour, but 5 tbsp was just enough for me.
• Scoop the cashew nuts, peanuts and mini marshmallows through the paste.
• Add parchment paper to a brownie or cake tin and add the paste. Spread out evenly. I needed about half of a cake tin.
• Place in the freezer for 30 minutes.
• Chop into even pieces and enjoy!

Notities

* I used this peanut coconut chocolate spread by No Sugar Daddies.
** Mini marshmallows probably won't be sugar free, but you can add macadamia nuts instead.

Trefwoord autumn, cake, cookies, dairy-free, dessert, fall, fruit, gluten free, less than 10 ingredients, lunch, snacks, spring, summer, sweet, under 30 minutes, vegan, winter

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