RECIPE: CAYENNE AND HIMALAYAN SALT FUDGE (Vegan, Gluten-free and refined sugar-free)


Best thing ever!!!! My father (who is a non-vegan and who  is fond of treats) even told me that he loved it. And I can assure you that it’s not easy to satisfy him with my healthy/vegan/green cooking. But this… this… he ate almost the all fudge by himself!

The fudge is really sweet, rich and moist thanks to the carob, banana and pear. And the sugar-free glaze is spicy, savory and bitter with the cayenne pepper, Himalayan salt and raw cacao powder. The contrast is toothsome. All in all, you’re in for a treat, believe me!

Ingredients for the fudge:

100g of buckwheat flour

100g of ground gluten-free oats

25g of chestnut flour

5 tablespoons of carob powder

5 tablespoons of pure cacao powder

2 big and ripe bananas

1 pear

6 tablespoons of pure agave syrup

8 tablespoons of coconut milk

4 tablespoons of flaxseeds

3 teaspoons of cayenne pepper (more if you like it hot!)

Himalayan Pink Salt

For the glaze:

2 tablespoons of coconut milk

1 tablespoon of coconut oil

1 tablespoon of raw caocao powder

1 tablespoon of raw carob powder

1 teaspooon of cayenne pepper

Himalayan pink salt

Pre-heat the oven at 200°C.

Put all the ingredients for the brownie in the food processor.

Oil a tin with some good coconut oil.

Bake it for 25 minutes at 185°C.

Once the fudge has cooled down, you can spread the glaze all over it (first you will have mixed all the ingredients together of course!).

Enjoy!!!! And I promise you will!

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