After something to satisfy that sweet tooth? This recipe couldn’t be easier.
“This fudge is full of flavour and one of the most indulgent and easy to make sweet treats,” says plant-based food writer Rita Serano. “Make it in advance and keep it in the freezer, so you can have this treat on the table within minutes.”
Sunflower butter fudge
- 200ml sunflower seed butter
- 80ml maple syrup
- 4tbsp cacao or carob powder
- 1tsp vanilla extract
1. If your seed butter is very stiff, remove it from the jar and gently warm it in a pan on a low heat. Transfer to a food-processor, add the remaining ingredients and a pinch of salt and blitz until the mixture forms a ball.
2. Line a square baking dish with cling film. Press the fudge into the dish, distributing it evenly, then chill in the refrigerator for at least an hour.
3. Sprinkle a thin layer of cacao or carob powder on top using a fine mesh sieve.
4. Carefully remove the fudge from the dish and transfer it to a plate. Remove the cling film before cutting the fudge into 3cm squares.