Get your guilt-free fudge on with our Pomegranate & Cacao Vegan Fudge

Do you want to have a sweet treat that’s both healthy AND delicious? Well look no further. I’m excited to share this Tahini Fudge recipe with you. Chock full of healthy raw cacao, it’s literally bursting with anti-oxidants, almost four times the amount as regular dark chocolate. Unlike cocoa, the cacao hasn't been roasted at high temperatures, so all of the lovely goodness remains safe within.

Raw cacao is also high in protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulphur. So many reasons why you should opt for raw instead of your regular go-to chocolate bar …

//Full flavour bursting with benefits.

Pair this sugar-free fudge with a refreshing Matcha NOW and your antioxidant levels will be through the roof. Nom Nom!! 

If you make this, please share your photos with us and I’ll send you a FREE bottle of Matcha NOW. Be sure to tag us on Facebook @MatchaNowUK or Insta @matchanow_uk

Ingredients:

4 Tbsp Coconut Oil
4 Tbsp Cacao Powder
4 Tbsp Agave or Sweet Freedom
4 Tbsp of Cacao Nibs
4 Tbsp Pomegranates
100g Tahini
100g Medjool Dates, chopped
1 Tsp Vanilla Essence
Sprinkle of Lucy Bee's Himalayan Sea Salt

This recipe makes circa 10 servings, depending on your level of indulgent slicing...

Method:

Take a 25cm x 20cm x 5cm deep tin and line it with parchment paper before setting to one side. 

Gently melt the coconut oil in a pan over a low heat. 

When the liquid is completely runny, remove from the heat and stir in the cacao powder. Keep stirring to ensure that the mixture is smooth.

Set aside a handful of pomegranates to sprinkle over the top, then add all of the remaining ingredents to the mixture.

Stir and place it into your prepared shallow tin lined with parchment paper and place in the freezer for two hours, or until set. 

Transfer to the fridge for safe storage.

Slice and enjoy with a scattering of pomegranates and sea salt. 

Yummy!

TIP: Did you know that cacao can be used in savoury dishes too? I recently cooked up some wild mushrooms using Lucy Bee’s Cacao and Rude Health’s Brown Rice Milk to make a delicious meaty but 100% vegan stock. The natural sweetness of the brown rice milk really counteracts the bitterness of the Cacao and adds a creamy finish. Recipe to come soon...