A healthy raw vegan “fudge” made from strawberries and coconut. It tastes like little bites of strawberry milkshake!
Sometimes (most of the time) when I’m photographing food, I find it almost impossible not to eat the whole thing before I get the chance to take the photo.
And that was definitely the case with these raw vegan Strawberry Milkshake Fudge hearts.
Thankfully I made loads of them…
I’ve tried a few recipes for coconut oil fudge before, and they were nice but… a bit icy.
I wanted a creamier, softer texture and after a bit of experimenting, I created a “fudge-like” texture by combining coconut oil, cashew butter and a little bit of raw coconut flour.
I added some strawberries and maple syrup for flavour and called it ‘Strawberry Milkshake Fudge” – because that’s just what it tastes like! Delicious :-)
Video
📖 Recipe
Vegan Strawberry Milkshake Fudge
These raw no-cook candies are flavoured with strawberry and a "milky" taste to create vegan Strawberry Milkshake Fudge!
Ingredients
- 115 g / 4 oz strawberries, hulled*
- 80 ml / ⅓ cup raw agave nectar or maple syrup
- 1 tsp vanilla extract
- 8 tbsp coconut oil (solid, not melted)
- 80 g / 2.8 oz raw cashew nuts, soaked for at least an hour
- 2 tbsp raw coconut flour
Instructions
- In a high powered blender, blitz the strawberries to create a puree. You should end up with approx 140ml - it doesn't have to be exact. Mix in the agave syrup and vanilla extract.
- Pour in the coconut oil and cashews, then blend until a smooth milkshake-like mixture is formed. Add the coconut flour and blend again until thickened. Taste and adjust sweetness, if needed.
- Spoon the mixture into a chocolate mould or ice cube tray and leave to set in the freezer for at least 30 minutes. When it's ready, the fudge should pop out of the mould without crumbling or sticking.
- Keep in the freezer for up to a couple of months. Or keep in the fridge for a slightly softer texture for a few weeks.
Nutrition Information
Yield 45 Serving Size 1 candyAmount Per Serving Calories 40Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g
joannabanana21 says
i’ve actually made strawberry fudge a few times but always cut them into squares. your little hearts are so adorable!!
Aimee says
thank you! it’s more fun making them into shapes, for sure :-)
Christin@SpicySouthernKitchen says
Pinning these to my Strawberry Pinterest Board! The texture looks marvelous. I’m sure I would have a hard time not eating them all before I photographed them :)
Aimee says
Thanks Christin!
Consuelo @ Honey & Figs says
I don’t think I’d want to make such thing as a “small batch”. There isn’t a reason why I shouldn’t eat as much as these as I can. Holy Moly, they look crazy good! And don’t even get me started on the cuteness factor.
Most. Adorable. Thing.
Everrrrrrrrrr.
Pinning!
Aimee says
Small batches are a preposterous idea, I agree! Thanks Consuelo ^.^ x
Monica says
These are so sweet! I love this time of year when I walk around the stores and see everything hearts and it’s all pink and red. A very creative recipe, too. I think you figured it out and got a very smooth texture – plus, it tastes like strawberry milk shake! I don’t think people will care what the texture is like if it tastes like that! : )
Aimee says
I’m not sure if I’ve ever gotten into the celebration of Valentines day but I do like all the chocolate and treats that it seems to bring… :-)
Kristi @ Inspiration Kitchen says
Oh my gosh!!! You just described me – sometimes I’m so excited about what I make that I can’t photograph it before I eat it all! Such a dilemma! These look absolutely fabulous – creamy, delicious, pop-able and addictive! Yum! Pinned!
Aimee says
Thanks Kristi! The eating before photographing thing is such a Dilemma. On one hand, you don’t want to rush the photo but on the other hand… all that delicious food is just sitting there waiting to be eaten. That’s why it’s always best to make big batches ;-)