No-Bake Vegan Crunchy Fudge Brownies Recipe:

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Approx. Nutrition (per square):
Calories: 97
Carbs: 11 g
Fat: 4.3 g
Protein: 4 g

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Time to Make: 15 minutes
Setting Time: ~ 2 hours
Yields: 20 brownie squares
Storage: Fridge or Freezer (for longer)

Base Ingredients:

• 150g mixed nuts (I had cashews, pecans, almonds, hazelnuts and walnuts – you can chose just one though)
• 125g pitted prunes
• 30g cocoa powder
• NOT ESSENTIAL: ~ 10ml of soya milk to help blend

Fudge Ingredients:

• 150g cashew nuts (soak for 10 minutes in boiling water first then drain)’
• 200g pitted prunes
• 2 sweet potatoes (boiled until soft)
• 30g cocoa powder
• 50g chocolate protein powder (I used Missfits Nutrition Vegan protein – can replace with a couple of tbsp. of cocoa powder if you want)
• Check the sweetness as you go along, but I decided it wasn’t sweet enough for me so added a couple of tbsp. of extra natural sweetener
• NOT ESSENTIAL: ~20ml of soya milk to help blend

Method:

1. Blend all the base ingredients until a crunchy mixture
2. Spoon into a (deep) baking tray that has been lined with baking paper and smooth out with a spoon until it covers the base of the tray and has formed a layer of ~1cm in depth – pop in the fridge until the fudge is ready
3. Blend all the fudge ingredients until a smooth mixture forms
4. Spoon the mixture on top of the base and level out with a spoon
5. Leave in the freezer for ~ 1-2 hours until fudge has hardened
6. Cut into squares and ENJOY!!

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