Vegan Recipes - Okami Bio VEGAN CACAO FUDGE


Ingredients for 8 servings:

  • 4 Tbsp. Isolated Pea & Rice Protein, Carob & Cacao
  • 4 Tbsp. cacao 100% 
  • 110 ml melted coconut oil + 1 Tbsp. extra for Peanut-Butter Swirl
  • 180 ml smooth peanut butter + 2 Tbsp. extra for Peanut-Butter Swirl
  • 4 Tbsp. agave syrup
  • 1⁄4 Tbsp. salt


1. Line a 10 x 15 cm baking dish with parchment paper.

2. In a mixing bowl place coconut oil, peanut butter, agave syrup, protein powder, cacao and salt. Stir until completely smooth.

3. In another small bowl combine 2 tbsp of peanut butter with 1 Tbsp of melted coconut oil and stir well. Set aside.

4. Transfer the chocolate mixture to the prepared tin. Pour over the peanut butter and coconut oil mixture using a zigzag motion. Using a butter knife, swirl the peanut butter through the chocolate creating a swirl design.

5. Top with roasted peanuts and cacao nibs if you want.

6. Allow the fudge to set in the freezer for a minimum of 1 hour. Once the fudge has set, remove it from the tin and slice it into 8 squares.

Notes: Store it covered in the refrigerator up to 1 week, or in the freezer up to 1 month.