Creamy Vegan Chocolate Fudge Bars (Print Version)
Chilled chocolate-peanut bars swirl creamy cashew and cocoa layers beneath a dark chocolate shell.
# Ingredients:
01 -
2 cups raw cashews
02 -
1 (13.5 oz) can of coconut milk
03 -
½ cup unsweetened cocoa powder
04 -
2 teaspoons instant coffee or espresso powder
05 -
2 teaspoons vanilla extract
06 -
¼-½ cup real maple syrup
07 -
½ cup creamy peanut butter
08 -
12 oz dark chocolate, chopped
09 -
1 tablespoon coconut oil
10 -
Sea salt, to taste
# Steps:
01 -
Place the cashews in a medium pot and cover with water. Bring to a boil over high heat. Boil for 2 minutes, then cover and remove from heat. Let the cashews soak for 30 minutes or up to overnight. Drain well.
02 -
Line a 9x9 inch square baking dish with parchment paper.
03 -
Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a high-powered blender. Blend until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste and adjust sweetness with more maple syrup, if desired. Pour evenly into the prepared pan.
04 -
Drizzle peanut butter over the chocolate mixture in the pan. Use a knife to lightly swirl the peanut butter through the chocolate. Cover and freeze for 3 hours, or until firm. Cut into 16 bars and place them on a parchment-lined baking sheet. Freeze for another hour until firm.
05 -
Melt the dark chocolate and 1 tablespoon of coconut oil in the microwave until smooth. Let cool for 10 minutes. Remove the bars from the freezer and dip or cover them in the melted chocolate. Sprinkle with sea salt as desired. Keep in the freezer until ready to serve.
# Helpful Notes:
01 -
This is a healthier frozen dessert option that is fully vegan and perfect for summer.