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Pink Pitaya, Vanilla + Almond Butter Fudge

Meet Christina Leopold, an Irish plant-based food blogger with a passion for photography and creating cruelty-free, healthier desserts

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Instagram: @addictedtodates | addictedtodates.com

 

INGREDIENTS 

 

Almond Butter Fudge

1 cup almond butter

²/³ cup cacao butter

¹/³ cup maple syrup

Pinch of sea salt

 

Topping

1 cup cashews (soaked overnight)

2 tbsp coconut cream

1 tsp vanilla bean paste

Juice of ½ lemon

¹/³ cup maple syrup

¹/³ cup cacao butter (melted)

2 tsp pitaya powder (sieved)

 

METHOD

Almond Butter Fudge

Melt the cacao butter gently in a bowl over a saucepan of simmering water. Turn off the heat and stir in the remaining ingredients. Keep the bowl on top of the saucepan to make sure it doesn’t set too quickly. Pour the mixture into a baking dish lined with parchment paper. Place in the freezer to set while you prepare the next layer.

 

Topping

Blend all ingredients, except the pitaya powder, until completely smooth and creamy (about 2 minutes). Pour the mixture into a large bowl and add the pitaya powder. Swirl the mix together with a spoon. Pour the topping over the almond butter fudge. Tap down against the counter to remove any air bubbles. Place back into the freezer for about 2 hours. Remove from the molds and cut into cubes. Store these in the freezer and remove 30 mins before serving.

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