Milk Chocolate Caramel Fudge

Milk Chocolate Caramel Fudge

 

This milk chocolate caramel fudge is everything a good fudge should be.

It has a super smooth texture, a rich chocolate caramel flavour and just the right amount of fudginess.

It’s super easy to make. Simply melt the coconut oil then throw all the ingredients into a blender. Blend on high until smooth, pour into a pan and chill to set.

Best of all? It’s completely plant based/vegan, dairy, gluten and refined sugar free.

 

 

The inspiration for this milk chocolate caramel fudge recipe came from two of my previous recipes for salty chocolate peanut butter fudge and fudgey raw chocolate with sour cherries. I wanted to create an even simpler, much more creamier version using dates as the whole food sweetener.

I chose Medjool dates in particular for this recipe because of their beautiful caramel flavour, but if you don’t have them regular dates work equally well.

Some people get worried when they see dates in a recipe due to their high fructose content. But it’s worth remembering that dates are in their whole form, which means the fructose is wrapped up alongside all their natural fibres, vitamins and minerals. This means the absorption of the fructose is much slower than any of the free forms like high fructose corn syrup or fruit juice, and won’t cause those unwanted blood sugar spikes.

 

 

 

Of course, this fudge and any other sweet treat is just that – a treat.

And by that I mean it’s not something you should eat every day or all in one sitting!

Less is definitely more, and a great way to avoid eating it all in one go is to divide it into several small containers and pop them in the freezer. That way you can just bring out one at a time and you won’t be tempted to scoff the lot! 😉

I hope you enjoy this clever little milk chocolate fudge recipe, and if you make it be sure to come back and tell me what you think in the comments below.

Enjoy!

 

Milk Chocolate Caramel Fudge

Makes: 1 small tray, approximately 16 pieces
Prep time: 10 minutes Set time: 20 minutes

2/3 cup coconut oil
1 cup coconut milk (I used Little Island’s drinking coconut milk but any plant based milk will work)
1/3 cup raw cacao powder
6 (100g) Medjool dates
1/2 tsp pink Himalayan salt

Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.

Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.

In a food processor or blender combine the coconut milk, raw cacao powder, dates, salt and melted coconut oil and blend on high until smooth.

Pour the mixture into the prepared tin and spread evenly with a spatula then place in the fridge or freezer to set.

When the fudge is set, lift out of the tin and cut into squares.

Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer up for 2 months.

 

Salty Peanut Butter Chocolate Fudge with Roasted Almonds

Salty Peanut Butter Chocolate Fudge with Roasted Almonds

Salty Peanut Butter Chocolate Fudge with Roasted Almonds

 

This chocolate peanut butter fudge is dangerous!!! It’s super soft, extremely rich and uber decadent.

When I created this fudge recipe I had Whittaker’s chocolate slabs in mind. So it could be described as a peanut slab/almond gold/chocolate fudge hybrid.

It has a rich chocolate flavour that slowly turns to salty peanut butter in your mouth. The texture is classic soft fudge which combines perfectly with the sweet crunch of the roasted almonds.

This is also the easiest fudge you’ll ever make. Simply melt the coconut oil, roast the almonds, then stir all the ingredients together. It will set fast if you pop it in the freezer, then all you need to do is cut it into slabs.

To sweeten this peanut butter chocolate fudge you can either use brown rice syrup for a fructose free option, otherwise pure maple syrup or coconut nectar also work nicely.

Using nut butters as the base for chocolate or fudge is a great way to boost the nutritional value of a sweet treat. And when if you get a little clever with ingredients, it’s possible to create an entirely sugar free treat!

I hope you enjoy this crafty little peanut butter chocolate fudge recipe, and if you make it come back and tell me what you think! Enjoy.

 

Is this possibly the easiest, most decadent fudge you’ve ever made? How many pieces do you think you could eat in a sitting?

 

Salty Peanut Butter Chocolate Fudge with Roasted Almonds 

 

Salty Peanut Butter Chocolate Fudge with Roasted Almonds

Makes: 1 small tray, approximately 20 pieces
Prep time: 20 minutes Set time: 20 minutes

1 cup (270g) smooth peanut butter
1/2 cup (110g) coconut oil
3/4 cup (75g) raw cacao powder
1/2 cup (170g) rice syrup, pure maple or coconut nectar
1 1/4 tsp pink Himalayan salt
1 cup whole almonds

To roast the almonds, preheat the oven to 160ºC. Place the almonds on an oven tray in the centre of the over and roast for 10 minutes or until lightly toasted. Remove from the oven and allow to cool. Note, if you prefer the slice to remain raw leave the almonds raw or use dried activated almonds.

Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.

Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.

In a mixing bowl combine the peanut butter, raw cacao powder, rice syrup, salt and melted coconut oil. Stir to combine and use a hand beater if you feel it needs it. The mixture will look quite grainy, but don’t worry it smoothes out when it sets.

Add the almonds to the mixture and fold with a spatula until evenly combined.

Scrape the mixture into the prepared tray and spread evenly with a spatula. Place a second piece of baking paper on top and smooth over with your hand. Place the tray in the freezer to set for approximately 20 minutes.

When the fudge is set, lift out of the tray and cut into squares. Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer for 2 months.

 

Salty Peanut Butter Chocolate Fudge with Roasted Almonds