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Issue 33 Print 72dpi

Dustin Harder’s Salted Coconut Sunflower Fudge

Dustin Harder from YouTube’s ‘The Vegan Roadie’ shares the recipe for his signature dish, salted coconut sunflower fudge

Makes 16-20 pieces

 

dustin harder signature dish vegan roadie salted coconut sunflower fudge

 

Ingredients

  • 170g (¾ cup) sunflower seed butter
  • 80ml (1/3 cup) coconut oil
  • 30g (¼ cup) fair trade cocoa
  • 115ml (½ cup) maple syrup
  • Flaked sea salt, to sprinkle

 

Method

  1. Gradually mix the sunflower seed butter and coconut oil together until you get a creamy consistency.
  2. Add the cocoa and maple syrup, stir slowly and combine ingredients until smooth, pay special attention to work the lumps from the coconut oil out.
  3. Layer a bread loaf tin with cling film, using enough to fold wrap back over the top and pour the mixture into the tin.
  4. Make the fudge as thick as you would like; I generally go for 1 to ½ inch high. Sprinkle some flaked sea salt over the top. Be careful not to use too much, this isn’t about it being salty so much as a hint of salt… don’t get crazy.
  5. Fold the wrap over the top of mixture and place in the freezer for at least 2 hours. Remove from the freezer and cut into squares.
  6. Enjoy!

 

Tip: When left out over 30 minutes they start to melt. If serving at a party it is best to bring out in small batches and replenish as needed!

 

Nutrition (per 100g)

558 kcal | 25.0g carbohydrates | 20.0g sugars | 44.0g fat | 24.0g saturates | 13.0g protein | 0.63g salt

 

Click here to read our interview with Dustin Harder

 

 

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