For my next Passover recipe, I decided to go vegan. And 3-ingredient. And fudge.
While you can’t use flour during Passover – or any leaveners for that matter – you can use eggs. And I use a LOT of eggs during Passover (check this recipe if you don’t believe me). But since eggs are not vegan, and I want Chelsea to have her share of treats during the holiday, I try to come up with 1 or 2 new recipes each year. Like these cookies and these truffles.
And now, this fudge!
I don’t know why I didn’t think of this earlier, as I’ve made 2- and 3-ingredient peanut butter fudge many times before – it’s simply a combination of white chocolate chips, sometimes condensed milk, and peanut butter (click here for my healthier version of this fudge). And though white chocolate and condensed milk are non-vegan, and peanut butter is not typically Passover-friendly**, I knew that I could easily swap those out.
And I did. I substituted almond butter for the peanut butter, and dairy-free chocolate chips for the white chocolate. I topped it all off with some flaky sea salt (because: flaky sea salt) and the results were nothing short of easy perfection.
I love love love when I can share a vegan recipe that non-vegans will love too. And this? Is that.
3/4 cup non-dairy chocolate chips
3/4 cup almond butter
flaky sea salt (such as Maldon), for sprinkling
Line a 12-cup muffin tin with paper liners (alternatively, you can line a loaf or square pan with parchment paper; fudge may be thicker or thinner depending on your pan size).
In the top half of a double boiler set over barely simmering water, heat the chocolate chips and almond butter till melted and smooth, stirring frequently. Pour into muffin tins and tap to level. Sprinkle with sea salt and freeze till set; refrigerate till ready to serve (freeze for longer storage).
This delicious recipe brought to you by Sheri Silver
**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds.