Gluten Free Vegan Fudge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
1 cup agave nectar1.5 cups almond butter1 teaspoon vanilla extract.5 cup cocoa powder1 cup chopped walnuts
Have an 8x8 glass baking dish handy. Spray the bottom with spray oil and rub it up the sides and around the bottom with a paper towel. You can sprinkle in some powdered sugar and shake it around to evenly cover the bottom and sides of the dish if you're feeling fancy.
Heat agave nectar and almond butter (can use peanut, cashew, macadamia, etc, but this will change nutritional value) in a 2 qt pot until the almond butter is mixed in well and the mixture is boiling gently.
Add in the cocoa powder and the vanilla.
Turn off heat and mix well.
Stir in the walnuts while the mixture is still hot.
Pour the mixture into your prepared dish, cover and refrigerate until cool (overnight is convenient, but at least an hour).
Cut into one inch by one inch squares and serve.
Or just pick up the whole mass and eat like a giant cookie because you're going to want to do that anyway...
Serving Size: Makes 64 one inch squares
Number of Servings: 64
Recipe submitted by SparkPeople user ELYSAH87.
Heat agave nectar and almond butter (can use peanut, cashew, macadamia, etc, but this will change nutritional value) in a 2 qt pot until the almond butter is mixed in well and the mixture is boiling gently.
Add in the cocoa powder and the vanilla.
Turn off heat and mix well.
Stir in the walnuts while the mixture is still hot.
Pour the mixture into your prepared dish, cover and refrigerate until cool (overnight is convenient, but at least an hour).
Cut into one inch by one inch squares and serve.
Or just pick up the whole mass and eat like a giant cookie because you're going to want to do that anyway...
Serving Size: Makes 64 one inch squares
Number of Servings: 64
Recipe submitted by SparkPeople user ELYSAH87.
Nutritional Info Amount Per Serving
- Calories: 66.1
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
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