These frozen fudge bars hit all the points — vegan, naturally sweet & blood sugar balancing. A creamy fudge base crafted from buttery macadamia nuts and sweet coconut milk is layered with peanut butter, dipped in delicious dark chocolate, and finished with a sprinkling of coarse sea salt. These are the sweet treats you need to have stashed in your freezer for those late summer cravings when your palette needs something cool, yet deliciously decadent.
Please note you will need a processor for this recipe.
Line a bread pan and rimless baking sheet with parchment.
Using a processor, add drained macadamia nuts, coconut milk, cacao powder, maple syrup, and vanilla, blending, until smooth and creamy.
Transfer fudge base to prepared bread pan.
Swirl in peanut butter.
Freeze for 4 hours.
While setting …
Over medium heat, warm a large saucepan.
Add water and simmer.
Fit a small glass bowl inside saucepan, creating a double boiler.
Decrease heat, ensuring water does not splash into bowl.
Add chocolate and coconut oil, stirring occasionally, until melted and combined.
Slice frozen fudge base into eight parts.
Dip each frozen bar into melted chocolate and place on prepared baking sheet.
Sprinkle with sea salt.
Freeze for 10 minutes, until set.
Serve or store frozen.