Vegan hemp seed fudge/haystacks

A friend asked me to send her the recipe we used to make fudge with the kids recently so I thought I’d share it here since I’ve altered it a few ways and had some thoughts on that.

I happened to have coconut sugar so this was an excuse to use it and the first time I made these I did it pretty much exactly like the original recipe expect I don’t have any non dairy milk so I used the 3% we keep buying even though our baby is two (it tastes great in lattes!) Also I used peanut butter but found the coconut oil flavour overpowering so the next time…

I made this recipe with butter instead! it turned out awesomely, but not at all vegan. If you don’t have or want to bother buying coconut sugar I’m fairly sure this would work with any sugar. White sugar is not vegan but I believe brown is.

Then when I made this with my friend I left the oats out! and added pecans! So it was like fudge. The fat separated, which is gross, but that didn’t happen the other time I used butter so I think I just over heated it maybe. Also our kids took liberties with the coco and sugar so it was all a bit off balance.

here they are the time I used my puzzle mold:

I’ve also put them in a loaf pan a few times, which is the fastest way to make them, and cut them into cubes. The best incarnation of this recipe so far, in my opinion, was with butter and oats  and spooned onto parchment paper in little cookies. Yummy 😋

3/8 cup almond milk – or any type of milk
3/4 cup coconut sugar
3/8 cup coconut oil (or unsalted butter)
1/8 cup cacao powder
1 teaspoons pure vanilla extract
1/4 cup cashew butter – or any nut or seed butter
1 cups rolled oats
1/2 cup hemp seeds

In a pot over medium heat, whisk together the milk, coconut sugar, coconut oil(or butter), and cacao powder. Stir occasionally and let the mixture warm up until it just comes to a simmer. The coconut sugar should be fully dissolved.
Remove from the heat. Stir in the vanilla, nut butter, rolled oats, and hemp seeds until fully incorporated.
Using a spoon or a cookie scoop, dollop the mixture into your perfect cookie size onto a parchment-lined baking sheet.
Place into the refrigerator for 2 hours or until the cookies are set. I put mine in the freezer so they would be ready faster!
Store in a container in the fridge.

original recipe:

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