Just in time for Valentine’s Day, we’re sharing a delicious vegan Mint Chocolate Fudge recipe from Nutrition Stripped! This simple recipe offers a healthy way to satisfy a sweet tooth, is relatively low in sugar and is rich in healthy, satiating fats!
WHOLE FOOD NUTRITION
Fresh Spirulina: Our tasteless and odourless spirulina offers a boost of minerals, amino acids and nutrients like beta-carotene, iron, phycocyanin, and protein! Spirulina also contains high levels of chlorophyll, which helps to naturally remove heavy metal accumulation in the body from the foods we eat and our drinking water, and supports a healthy digestive system by promoting microflora balance in the intestines! Plus, this blue-green algae acts as a natural food colouring – making this recipe as beautiful as it is delicious and good for you!
Cashew Butter: Cashew butter is known for its sweet flavour and creamy texture. You may not know, but aside from taste and consistency, cashews add to the nutrition-density of this sweet treat. Cashews are rich in minerals (including copper, phosphorus, manganese, and zinc) and protein. Copper, like many minerals, is important in enzyme production, but also plays a role in how our body uses iron. Copper acts as an antioxidant to get rid of free radicals, develop bone and connective tissue, and supports brain function among many other benefits.
Coconut Butter: Coconut butter is a source of healthy fats, specifically medium chain triglycerides (MCT). Unlike long chain fatty acids which must go through modification prior to being digested, medium chain fatty acids are passively diffused from our gastrointestinal tract to the portal system - meaning our bodies find it super easy to break down the fat before getting rapidly absorbed and used for energy by the body. These healthy fats support a healthy metabolism, keep us feeling satisfied and hold this beautiful recipe together.
We’re loving this fudge because it is quick to make and uses simple and real ingredients. We also love that we can sneak in SpiraVeg for added nourishment, without changing the flavour! Make this beautiful fudge to share with someone special for a Valentine’s Day celebration and if you have any left over, store in the fridge or freezer!
WHAT YOU’LL NEED
Chocolate Layer (Bottom Layer):
• 1/2 cup creamy cashew butter
• 3 tablespoons cocoa powder
• 1/2 cup melted coconut butter
• 1 tablespoon maple syrup
• 1 tablespoon cold brew coffee
• Pinch of sea salt
Mint Layer (Top Layer):
• 1 cup melted coconut butter
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon maple syrup
• 1/2 teaspoon SpiraVeg Fresh Spirulina
• 1/2 teaspoon peppermint extract
• Pinch of sea salt
THE STEPS:
1. Use a silicon dish (about 8×4 or 9×5 inch) or pan lined with parchment paper to take
out the fudge easily.
2. With 2 mixing bowls, make each layer in separate bowls.
3. For the Mint layer: using a spoon, combine all ingredients for the mint layer until
smooth. Set aside.
4. For the Chocolate layer: using a spoon, combine all ingredients for the chocolate
layer until smooth. Pour this chocolate layer into the lined pan or silicon dish. Smooth
out any bubbles with the back of a spoon.
5. Next, gently pour the mint layer on top of the chocolate layer. We recommend using a spatula to evenly spread the layer on top of the chocolate.
6. Put the dish in the freezer for 10-15 minutes or until hard.
7. Cut into about 18 squares or 24 bite size squares. Store in an airtight glass container
for up to 1 month in the refrigerator.
8. Enjoy! Comment below and let us know what you think if you give this recipe a try.
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