In an attempt to curb my ravenous sweet tooth, I’ve been experimenting with raw vegan treats again. In my early vegan days, I was baking (or un-baking?) a lot, but living alone with a freezer full of raw vegan caramel slice or bliss balls or peanut butter cups can be dangerous… So let’s see how this goes.
These peppermint fudge balls are so rich and chocolatey. You can omit the peppermint essence and replace it for any flavouring you like, or leave it out all together for a simple chocolate fudge flavour. This recipe is also great if you’ve made almond milk and are wanting a use for the pulp. Simply replace the wet almond meal with the equivalent of almond pulp.
- 1/2 cup raw cashews
- 1/4 cup almond meal
- 7 medjool dates, pitted
- 3/4 cup almond meal, mixed with a few tbsp water
- 3tbsp raw cacao powder
- 4tbsp shredded coconut (plus extra for rolling in)
- 2tbsp coconut nectar
- 1/2 tsp pure vanilla extract
- A pinch of salt
- 1tbsp peppermint essence
- In a food processor, add raw cashews and almond meal. Process until a flour-like substance forms.
- Add the dates and blitz for another minute or so.
- Place all remaining ingredients into the food processor and blitz once again until everything is well combined.
- Form into balls with a spoon and roll in shredded coconut (alternatively you could use raw cacao powder, nuts or seeds).
Store these in the freezer. This mix should make about 12 balls, depending on size. I split the batch into two portions and made half with peppermint essence and half without, so you can definitely modify to suit.
As much as I could write “these will last up to a month in your freezer” I doubt they’ll last that long once you know how good they taste.