Have you ever made a treat where you can’t wait for breakfast to be over to enjoy? And I lOVE breakfast so that’s how good it is! Vegan Chocolate Chia Coconut Crunch Fudge. Try saying that with a mouthful!
This vegan chocolate is a cross between chocolate and fudge. Serve straight from the fridge if you like that more crunchy, crisp chocolate texture or at room temp for a softer fudge like consistency. Or if you’re like me and totally indecisive, half and half!
It’s refined sugar free and sweetened with just a touch of coconut honey, or you can use swerve, stevia or erythritol if you’re following Keto or a low-carb diet. I prefer to keep the sugar content low in my chocolate. I even love this healthy chocolate 100% dark as the almond butter takes off the bitter edge. You may not be as hardcore as me so i’ve included the sweetener but remember it’s still sugar after all, albeit a healthier one, so start with a touch, taste until you get to the right sweetness for you.
Let me know what you think of this vegan chocolate below. I hope you enjoy it as much as I did.
Vegan Chocolate Chia Coconut Crunch Fudge
- 2 tbsp chia seeds
- 2 tbsp almond butter
- 2 tbsp coconut oil
- 75 g (3/4 cup + 1 tbsp) raw cacao powder
- 130 g (1 cup) cacao butter
- 1 tsp - tbsp coconut honey (or honey if not vegan) maple syrup
- or 2 tbsp erythritol or 5 drops liquid stevia (Keto) or to taste
- Pinch of Pink Himalayan or sea salt
- 20 g coconut chips
- 1/3 cup blanched almonds
Method
- Blitz the chia seeds in a blender until fine.
- 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.
- 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.
- Add coconut honey and mix well. Start with a little. Taste and see if it’s to your liking. Adjust accordingly.
- 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.
- 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.
