Empty My Fridge
It is so easy to make this amazing Cardamom Fudge!
Ingredients
- Vegan cream cheese6 tbsp
- Vegan butter2 ½ tbsp
- Sugar9–11 tbsp
- Almond flour½ cups + 1–2 tbsp
- Coconut flour1 tbsp
- Cardamom · ground½ tsp
- Salt0.13 tsp
- Almond
Instructions
- Beat the vegan cream cheese and vegan butter with a spoon until smooth and slightly fluffy. Add the sugar and beat again.
- Stir in the 1/2 cup almond flour, the coconut flour, cardamom and salt. Let it sit a few minutes to thicken, then add more almond flour only if needed, until it is just about stiff.
- Taste and adjust the sweetness and cardamom.
- Chill for 5 to 10 minutes, then spread the mixture on parchment. Cover with another sheet and flatten to a 1/4 inch (about 6 mm) thick rectangle.
- Chill again for 15 minutes, then slice and separate the pieces slightly. Press chopped pistachios onto the slices.
- Bake at 275°F (135°C) for 8 to 10 minutes. Let cool, then chill for another hour before serving.
- Store refrigerated for up to 3 days.
Summarized from Vegan Richa's video. Watch it for the details.
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