Maqui Moon Milk Fudge (Vegan)
A soothing Vegan Moon Milk Fudge recipe with maqui powder, ashwagandha, cacao butter, passionflower, damiana, and oatstraw. Sugar-free.
Servings: 9 square pieces
Place a pot of water on the stovetop. Bring to a boil. Place a heat-proof glass or stainless steel mixing bowl on top of the boiling water.
Add cocoa butter wafers and coconut oil. Stir until melted.
Stir in remaining ingredients and whisk until smoothly combined.
Pour the melted fudge mixture into an 8 inch greased or parchment paper-lined round or square baking pan or silicone molds of your choice.
Place in the freezer to set, at least 2 hours. Cut or break into pieces, or pop from the molds to enjoy. Keep stored in the freezer in freezer safe containers for up to 3 months. This fudge can be enjoyed straight from the freezer or brought to room temperature before enjoying.
Serving: 1piece | Calories: 305kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Fiber: 6g | Iron: 1mg