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Crunchy Fudge Brownies

No-Bake Vegan Crunchy Fudge Brownies Recipe:


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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