Vegan Chocolate Chia Coconut Crunch Fudge
Cook Time
45 minutes (including 30 minutes refrigerator time)
Cook Time
45 minutes (including 30 minutes refrigerator time)
  • 2tbsp chia seeds
  • 2tbsp almond butter
  • 2tbsp coconut oil
  • 75g (3/4 cup + 1 tbsp) raw cacao powder
  • 130g (1 cup) cacao butter
  • 1tsp – tbsp coconut honey (or honey if not vegan) maple syrup
  • or 2tbsp erythritol or 5 drops liquid stevia (Keto) or to taste
  • Pinchof Pink Himalayan or sea salt
  • 20g coconut chips
  • 1/3cup blanched almonds
  1. Blitz the chia seeds in a blender until fine.
  2. Add the raw cacao butter to a glass jug and place in a pan of boiling water (1 inch deep.) Melt slowly on a low heat.
  3. Once melted, turn off the heat and add the raw cacao powder, almond butter, coconut oil and a pinch of salt (but only if there’s non in the almond butter.) Mix well using a non electric balloon whisk.
  4. Add coconut honey and mix well. Start with a little. Taste and see if it’s to your liking. Adjust accordingly.
  5. Chop the almonds. Add 3/4 of the almonds, the ground chia seeds and 3/4 of the coconut chips to the vegan chocolate and stir. Pour the mixture on to a greaseproof lined baking tray (25 x 17cm.) Place in the freezer for about 30 minutes until set.
  6. Top with the remaining coconut chips and almonds. Bring to room temperature a little before cutting. Store in the fridge or a glass jar for up to 2 weeks.