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 :-)
Vegan Strawberry Milkshake Fudge
These raw no-cook candies are flavoured with strawberry and a "milky" taste to create vegan Strawberry Milkshake Fudge!
- 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
- 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 InformationYield 45 Serving Size 1 candy
Amount Per Serving Calories 40Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g
Haley Hansen says
I just made these last night and they are AWESOME! I can’t put them down!
Also, I posted the link to your recipe on my blog along with a few words about how amazingly they turned out. Check it out!
You’re so awesome!
So happy to hear you enjoyed them Haley!! Thank you for sharing :-)
these look lovely :)
I’m allergic to nuts, what alternatives are there to cashews?
Coconut butter ( it’s different from just the oil) works beautifully in this recipe!
This looks so delicious Aimee! Thanks for sharing – I’m a sucker for anything Milkshake!
Hey! These look absolutely delicious! I was wondering if it was possible to substitute the coconut oil for something else? Another vegetable oil perhaps, or is coconut oil crucial for the right texture? I can’t seem to find coconut oil anywhere where I live but I really want to make these. Thanks :)
You say 1 tablespoon of vanilla extract; do you mean one teaspoon? (are the other measurements right for tbsp?)
Hi Sarah :-) I think 1 tbsp is right but if you’d rather use a tsp in case, it won’t affect things much at all. I personally always use a lot of vanilla because I love the taste!