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:
- Blend all the base ingredients until a crunchy mixture
- 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
- Blend all the fudge ingredients until a smooth mixture forms
- Spoon the mixture on top of the base and level out with a spoon
- Leave in the freezer for ~ 1-2 hours until fudge has hardened
- Cut into squares and ENJOY!!
Want to contact me or give feedback?
this looks fab!!! thanks for sharing!!
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Is there any difference using prunes instead of dates? Looks delicious!
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Nope, I’ve used dates before in it too but my local shop didn’t have dates so I used prunes instead – so either would work! And thank you :))
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