Fudge for all! Not only is this delectable recipe gluten-free and vegan, but it’s perfect for anyone avoiding peanuts, too. The secret is a creamy nut butter made with seven nuts and seeds like cashews, Brazil nuts, and chia seeds that’s swirled with melted chocolate, vanilla, and coconut milk. It’s a portable treat you can really go nuts for.
Yield: 16 (1-inch) squares
Active Time: 10 minutes
Total Time: 6 hours and 10 minutes
Line an 8- by 8-inch baking dish with parchment paper, leaving a 2-inch overhang on all sides.
Add coconut milk to a medium saucepan over medium-high heat. Once warm, add chocolate chips; stir until chocolate is fully melted. Add vanilla and salt; stir. Pour into prepared baking dish. Dollop NuttZo butter onto fudge in 9 even spoonfuls, then swirl it through fudge using the back of a knife. Refrigerate for 3 to 6 hours, or until firm. To serve, cut into 16, 1-inch pieces.
Recipe credit: Angela Gaines
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