I know I promised to share “something juicy” with you in Monday’s blog post about these awesome cookies. That just goes to show two things: that a) I probably shouldn’t make promises I don’t have a mind to keep, and b) for future reference, you probably shouldn’t trust me when I say I’m going to tell you something juicy. I didn’t even have time to blend a fruity drink and present it to you as a punny example of my exceptionally dry humor.
So nothin’ juicy today. Just me and this fudge that disappeared in about 30 minutes when I took it to the office this morning…
The funny thing about this Vegan Walnut Fudge is that it actually turned out to be a total accident and delicious failure–if you can call addictingly healthified fudge a failure. This year it turns out that one of my nicest students is allergic to basically every edible substance known to my kitchen: gluten, soy, dairy, strawberries, grapes, corn, beans, apples–the works.
You can believe that when I heard this news during that first day of classes, I was utterly mortified. That shock, however, soon transformed into a (slightly perverse?) excitement about rising to the challenge. Hold my wine glass and let me roll up my sleeves, Marty-O, because this gal’s about to do a crazy one in the kitchen!
The intervening weeks have been filled with tons of crazy experimentation, tons of label-checking and Googling, and an unprecedented intimacy with allergy-free and dietary-friendly ingredients I had never touched. Did you know that baking soda is pretty solidly gluten-free, but that some baking powders do contain gluten products? Or that peanut butter can be made with soy? Or that certain brands of powdered sugar also include unexpected additives such as cornstarch?
Because this fudge contains powdered sugar and my student is allergic to corn, I couldn’t very well serve it up, meaning I had spent an entire afternoon carefully dancing around with this recipe for nothing. On the other hand, it did mean that I consumed the better part of a whole batch by myself, because geesh. Free, awesome, melt-in-your mouth walnut fudge? I’ll take failures like this every day, please!
I managed to scrape together an amazing gluten-free chocolate chip cookie & brownie crumble layered peanut butter mousse parfait for my students instead, so needless to say, they weren’t disappointed. And best of all, I got to bring what was left of my fudge tray (I had made three batches) into my department, where vegan and non-vegan chocolate fiends actually fought for the last pieces.
I have stories in store–promise!–but the teaching load, research backlog, and carpal tunnel are all converging on me in one manic dogpile, so for now you have my blessing to make this Vegan Walnut Fudge.If you have 5 minutes of prep time to spare, I can’t recommend this recipe enough.
You’re welcome!
Vegan Walnut Fudge {Raw + Gluten-Free}
Got 5 minutes to spare? Then get ready for the vegan chocolate ride for your life! This raw, GF simple fudge recipe is made with coconut oil and will satisfy your chocolate cravings, with less guilt!
Ingredients
- 1/2 cup coconut oil, melted
- 1/4 cup almond or peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar (may substitute agave nectar)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup walnuts, chopped
Instructions
- Line a 5x7-inch baking pan with foil and set aside.
- In a medium bowl, beat together coconut oil and nut butter of choice. Mix in cocoa powder, powdered sugar, vanilla, and salt, until batter is smooth. Fold in 1/2 cup walnuts.
- Pour batter evenly into prepared pan. Sprinkle remaining walnuts on top.
- Refrigerate for at least 2 hours before cutting and serving. Store leftovers in airtight container and refrigerate for up to 5 days.
First off, let me just say that it is awesome you went to such trouble to make something that all of your students could enjoy. I never could dig in with the rest of the class during parties and its always nice to know that someone tried to include you, even if it doesn’t quite work out.
This fudge looks awesome. Its very similar to a vegan peanut butter chocolate fudge I make but I never thought off adding coconut oit. The texture of these things must be so smooth. Great idea! I’ll definitely be trying out this recipe.
Tifa! Your comment totally made my day–I take it you’re vegan then? Or do you have allergies, too? I’ve had to become more aware of restrictions ever since I met one of my close friends (he’s allergic to so much) and when I went vegetarian–while I dislike people who “fuss” over my dietary restrictions, understated gestures of inclusivity really do make such a huge difference. This is the creamiest fudge ever. I hope you’ll give it a whirl, Tifa–you deserve it!
It’s always fun to work with a restricted range of ingredients, isn’t? And you done good with this one. Beware carpal tunnel — that’s nasty stuff. So be careful out there. 😉
It’s only good fun since I don’t have to worry about keeling over at the end if I get it wrong 😉 at least, that’s what one of my GF friends told me. But it really is an awesome challenge! And thanks…I am arm-bracing it up like crazy these days.
Delicious accidents are always the best!! This really does look amazing. I am jealous of all your knowledge and learning here about what’s made of gluten or got dairy. I need to seriously get to reading labels and educating myself. Hope classes and all is going well. Feels like a million years since we caught up!
It’s okay, Zainab, I was a total noob at it up until a few months ago, and even now it’s just a lot of Googling! I miss catching up on anything lately, frankly–let’s touch base soon! Until then, cheers!
This fudge looks amazing, Ala! So delicious – really like the walnut flavour! Bookmarking, thanks for sharing lovely! x
Absolutely–have a fantastic week, Jess! You’re simply going to love this one <3
I’m all for 5 minute recipes–more my style these days, too. Haven’t made a layer cake in months! I must say you are the sweetest!!! Such a nice treat for your students (especially since you went the extra mile for your allergy laden one). And the bonus of 3 batches of fudge to sample and share with your department. I bet they LOVE you on campus!!!
Heh, I think it must’ve been a year or so since my last layer cake! I’m just lucky to have an office so amenable to my sugar-producing needs. They did love the idea of me feeding them something not TERRIBLE for once, though 😉
Lady, I love delicious accidents like this. GF fudge sounds like the best thing ever! And it’s not as sticky or gooey like other fudge. I love how you combine coconut oil, almond butter and walnut. What a delicious combo!
Ohh, it’s so perfectly NOT sticky and gooey! I was carrying this around all day and it really didn’t even melt, even though I generally need to keep it refrigerated. Have a lovely week, Linda!
This sounds incredibly moorish!
yum yum yum! 🙂
I can’t believe how good this is for us being raw and gluten free – you’ve done it again!
Sorry haven’t stopped by in a while – but loved scrolling through your blog again – fab work gal 😀
Hope all is well!
Bec {Daisy and the Fox}
xx
Bec, lovely! It’s been such a long while–I’ve been seeing you around on my feed and have been meaning to drop a line, but grad school is such a time-sucker (as you well know!). You would go nuts for this fudge (heh), it’s so perfect to whip together. I’m going to catch up on your life soon–until then, have an awesome, fabulous week!
I really need to try this. It looks delicious and sounds so much more satisfying that regular fudge. I am guessing that with all the nut ingredients the protein is at a great level for a desert. Absolutely trying this.
This really is an amazingly protein-packed treat, Mary Grace! I hope you do get to try it–I have a feeling you’ll fall in fudgy love <3 thanks so much for stopping by, have a wonderful Saturday!
That was incredibly sweet that you tried to come up with a fudge recipe for your student to enjoy even though they couldn’t have any later because of the hidden ingredients. It looks absolutely mouthwatering though and I would probably end up wanting to finish the entire pan by myself!
Hehe, kind of like I did–I must’ve eaten more than a panful on my own! I’m really just lucky to have such a lovely bunch of students, I’d make fudge for them any day xoxo