It was a just a little under a year ago when Mike and I watched That Sugar Film. We went through the cupboard the very next day and that was the start of my journey and excitement around health. The first week or two of quitting sugar cold turkey is a damn roller coaster. One day you’re cranky as anything, the next feeling a bit weepy, then a craving will hit and all you want is CAKE. Then, A-HA moment, I can still eat cake – I just have to make them a little differently. I became the go-to raw cake person, making them for family parties and kids birthdays, even selling a few. I still love making raw cakes but regular cashews in that quantity can be pretty heavy on your digestion so I’m having fun branching out to other little treats lately.
These Chocolate Blueberry Fudge bites have quickly become one of my favourite quick sweet treats. They’re cold, creamy, rich and remind me of a chocolate Paddlepop. Which is fantastic ’cause I loooooooved Paddlepops as a kid and chocolate was my favourite. Yep, even over Rainbow Paddlepops! Anyone from outside Australia is probably scratching their heads right now. Don’t worry, you don’t need to know what I’m going on about to enjoy this easy vegan fudge.
As I mentioned this fudge is very rich, it has a high coconut oil content so I recommend cutting it into small squares and limiting your intake to one or two a day, just when you really need that chocolate hit. I like adding blueberries to our fudge, they offer some relief from the richness and I’m always up for adding a few more nutrients to any dish. You could try this with any fresh or freeze dried berries or even just plain, with a a little extra salt. I made some with cardamom a few weeks ago (about 1/8 of a teaspoon) which Mike really liked, my housemate said tasted like curry and I found out that fresh cardamom makes me feel really nauseous. If you already know that you like cardamom with sweet things then give it a go.
It’s taken me awhile to get around to writing this post, I’ve had the photo’s sitting here for a week now and I’ve had the worst case of writers block. Actually, it’s almost been like the opposite of writers block. I’ve had too much that I want to say, I don’t really know how to get it all down. I’ve been watching lots of food related doco’s on Netflix in the last week and my brain has been a bit overloaded. I really want to share some of my thoughts, however I think I need a little more time to gather them properly. If you want to check out what I’ve been watching here’s a short list:
Have you seen any of these films already? I’d love to hear from you in the comments! Mike is sick of hearing me talk about food… Haha!
Stay safe and happy and enjoy some fudge.
Raw Chocolate Blueberry Vegan Fudge
All the good stuff in one little creamy, rich, chocolatey bite | raw | vegan | sugar free | gluten free
- 1 cup coconut oil melted
- 1/4 cup maple syrup or honey if not vegan
- 1 cup coconut cream see notes
- 1 tsp vanilla extract
- 1/3 cup cacao or cocoa powder
- 1/2 tsp cinnamon
- 1/2 cup blueberries fresh or frozen
- pinch flaked sea salt
In a small saucepan, combine coconut oil, maple syrup or honey, coconut cream, vanilla, cacao powder and cinnamon. Gently heat over a low heat, just so the mixture is melted and combined.
Line a baking tray or plastic container with baking paper and pour in the fudge mixture. Tap the container on the bench lightly to get rid of air bubbles.
Sprinkle blueberries over the fudge and place the container in the freezer. You can put salt on before freezing, however it will melt into the fudge, so if you want to be able to see the salt flakes then take the container out after about 15 - 30 minutes and then sprinkle the salt. Return to freezer to set completely - should take about 1 hour.
Once frozen, take the fudge from the freezer and lift it from the container using the baking paper. It can be a little tricky to cut straight from the freezer so I usually leave it for 5 minutes to soften a little.
When you've cut fudge into desired bite sized portions, store in the freezer in a sealed container. Will keep for 1 month in the freezer.
I use a can of coconut cream which has hardened in the fridge for a few hours to separate from the water. You can also use coconut milk, which needs overnight in the fridge to separate. I find coconut cream often tastes a bit less coconut-ty, which I like for this recipe.