Remember my spiced carrot muffins? Well I’m back with another recipe for #FreeFromEaster, the theme for this month’s collection of recipes from the free from gang, a group of food bloggers from all over the UK who come together to bring you allergy friendly deliciousness.
This month I bring you gorgeously gooey vegan avocado fudge.
This recipe is suitable for vegans and vegetarians and is free from dairy, soya, gluten, wheat, egg and refined sugar.
You will need –
2 large ripe avocados.
100g coconut sugar.
100g cocoa powder.
200g coconut cream.
1 tsp vanilla essence.
75g vegan chocolate chips (I use moo free baking drops).
50g crushed cashew nuts (optional).
Line a 6×6 dish with baking paper and set to one side.
In a saucepan on a medium heat melt together the vegan chocolate drops, cocoa, coconut cream, coconut sugar and vanilla essence. Stir continuously until smoothly combined. Add the avocado to a food processor and blend before adding the chocolate mixture. Blend again until smooth. Pour the avocado chocolate mixture into the lined dish and place in the freezer for 5-7 hours to set.
Remove from the freezer 15-20 minutes before serving.
The free from gang bring you delicious themed free from recipes each month, why don’t you check out these amazing makes?
Mel’s adorable vegan muffins – lecoindemel.com
Laura’s chocolate marshmallow pops – http://dairyfreekids.ie/
Kirsty’s Easter oat bites – http://www.hijackedbytwins.com/
Rebecca’s Easter simnel slices – http://www.glutarama.com