Orange Pecan Mushroom Fudge - Adapted from Vegan Yack Attack
Prep time
Cook time
Total time
A vegan, melt-in-your-mouth fudge with adaptogenic medicinal mushrooms! An energizing and delicious gift for the holidays, to your loved ones... or yourself!!
Author: Jules
Recipe type: dessert, holidays
Ingredients
4 cups vegan dark chocolate chips
¼ cup vegan butter
1 cup full fat coconut milk (the solid taken from the coconut milk can)
⅓ cup maple syrup
1 teaspoon orange extract (peppermint would be great too!)
2-4 tsp Stay Wyld Cordyceps powderÂ
¾ cup dried cranberries (save ¼ for the topping)
¾ cup pecans, chopped (save ¼ for the topping)
2 tbsp orange zest (half for the topping)
1 tsp sea salt
Instructions
Lightly greece an 8 x 8 baking dish with butter or coconut oil.
Fill medium sized pot with 2-3 inches of water, and warm it up over medium heat.
Create a double boiler by placing a steel or glass bowl over the pot.
Add chocolate chips, coconut milk, maple syrup, vegan butter and orange extract.
Whisk occasionally until smooth (about 5-8 minutes)
Add the mushroom powder, whisk until smooth.
Remove the bowl from the heat and fold in ½ cup cranberries, ½ cup pecans, 1 tbsp orange zest.
Pour fudge mixture into the prepared baking dish (spread evenly)
Sprinkle the toppings on there (1/24 cup each of cranberries and pecans, 1 tbsp orange zest, sea salt)
Place in the fridge for 1 hour before serving.
Chop it up and enjoy (place chunks in mason jars for an amazing Christmas present)
Recipe by HookedOnPlants at https://hookedonplants.ca/2019/12/17/vegan-fudge/