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–+ servings
This Brazil nut fudge is full of selenium so be sure to only eat a couple of pieces a day!
pieces of Brazil nut fudge filled with whole Brazil nuts and made with cacao and maple syrup
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Duration2 hours 20 minutes
Prep Time20 minutes
Servings16

Ingredients

  • 240 g raw Brazil nuts
  • 150 ml maple syrup
  • ½ tsp salt
  • 1 tsp cacao powder
  • 2 tbsp coconut oil
  • 30 ml vegan oat cream
  • A handful of whole Brazil nuts for the crunchy filling

Instructions

  • Start by placing the raw Brazil nuts on a baking tray and roast them in the oven at 200°C for 4-5 minutes, stirring them halfway through. Transfer the toasted nuts to a high-speed blender and process for 5-10 minutes until smooth. Make sure to give the blender a little break in between and scrape down the sides of the blender.
  • Once smooth, add in the maple syrup, salt, cacao powder and coconut oil and pulse 3-4 times to combine the ingredients. Lastly, stir the vegan oat cream into the fudge mixture and fold in a handful of whole Brazil nuts for a crunch.
  • Line a rectangular 4 x 6-inch freezer-proof dish with parchment paper and transfer the mix into the dish. Even out the top with a spatula until smooth & transfer the dish to the freezer for 2 hours to set the fudge. Freezing will also make it easier to cut it into bite-size chunks.
  • Cut the frozen fudge into 16-20 bite-size pieces and store it in an air-tight container in the fridge. It’s delicious served on its own or with a little sprinkle of sea salt flakes on top - divine!