Ingredients
-
1 can (14 oz) full-fat coconut milk (or beverage) - refrigerated overnight solidified cream on top
-
1/2 cup light agave nectar or maple syrup
-
1 tbsp ground turmeric
-
1 tsp ground cardamom pods
-
1 tsp ground cinnamon
-
1/2 tsp salt
-
1/4 cup unsweetened shredded coconut
-
1/4 cup chopped walnuts or pecans (optional)
-
1/2 cup vegan chocolate chips (dairy-free, soy-free, nut-free options available)
Directions
Subtitle: A Deliciously Rich and Creamy Vegan Dessert Inspired by Moroccan Cuisine
Description: This easy-to-make fudge combines the exotic flavors of turmeric, cardamom, and cinnamon with a touch of sweetness from coconut sugar and maple syrup. It’s perfect for satisfying your sweet tooth while also providing a boost of antioxidants and warming spices.
Ingredients:
* 1 can (14 oz) full-fat coconut milk (or beverage) – refrigerated overnight solidified cream on top
* 1/2 cup light agave nectar or maple syrup
* 1 tbsp ground turmeric
* 1 tsp ground cardamom pods
* 1 tsp ground cinnamon
* 1/2 tsp salt
* 1/4 cup unsweetened shredded coconut
* 1/4 cup chopped walnuts or pecans (optional)
* 1/2 cup vegan chocolate chips (dairy-free, soy-free, nut-free options available)
Instructions:
Day 1: Prepare the Golden Milk Mixture
1. In a medium saucepan over low heat, whisk together the agave nectar, turmeric, cardamom, cinnamon, and salt until well combined.
2. Remove the mixture from the heat and let cool completely.
Day 2: Make the Fudge
1. Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over two opposite sides.
2. Add the cooled golden milk mixture, coconut milk solids, and optional nuts and chocolate chips to a high-powered blender like a Vitamix. Blend on high speed until smooth and creamy, scraping down the sides as necessary.
3. Pour the fudge mixture into the prepared baking pan.
4. Place the baking pan in the freezer for at least 4 hours or until firm enough to cut.
Day 3: Enjoy Your Exotic Moroccan Golden Milk Fudge!
1. Remove the fudge from the freezer and lift out using the parchment paper handles. Peel away the parchment paper.
2. Cut the fudge into desired-size squares and enjoy immediately or store them in an airtight container in the freezer for up to 2 months.
Difficulty Level: Easy
Servings: Makes about 2 dozen 1-inch cubes
Note: For a thicker consistency, use only one can of coconut milk instead of both.
Steps
|
1
Done
|
In a medium saucepan over low heat, whisk together the agave nectar, turmeric, cardamom, cinnamon, and salt until well combined. |
|
2
Done
|
Remove the mixture from the heat and let cool completely. Day 2: Make the Fudge |
|
3
Done
|
Line an 8-inch square baking pan with parchment paper, allowing excess paper to hang over two opposite sides. |
|
4
Done
|
Add the cooled golden milk mixture, coconut milk solids, and optional nuts and chocolate chips to a high-powered blender like a Vitamix. Blend on high speed until smooth and creamy, scraping down the sides as necessary. |
|
5
Done
|
Pour the fudge mixture into the prepared baking pan. |
|
6
Done
|
Place the baking pan in the freezer for at least 4 hours or until firm enough to cut. Day 3: Enjoy Your Exotic Moroccan Golden Milk Fudge! |
|
7
Done
|
Remove the fudge from the freezer and lift out using the parchment paper handles. Peel away the parchment paper. |
|
8
Done
|
Cut the fudge into desired-size squares and enjoy immediately or store them in an airtight container in the freezer for up to 2 months. Difficulty Level: Easy Note: For a thicker consistency, use only one can of coconut milk instead of both. |
