Pomegranate & Pistachio Chocolate Fudge (vegan, gluten-free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
This decadent dessert is the perfect gift, treat or ending to your holiday meal.
  • 1 cup maple syrup
  • ¼ cup Earth Balance Coconut Peanut Butter
  • 1 cup coconut butter, packed at room temperature
  • 1 cup unsweetened cocoa powder
  • 3 tsp vanilla
  • ½ tsp sea salt
  • ⅔ cup whole pistachios, shelled
  • ⅔ cup fresh pomegranate arils
  • 2 tsp fresh clementine zest
  1. Line a 8" x 8" pan with parchment paper, overlapping on all four sides.
  2. Combine maple syrup, peanut butter, coconut butter, cocoa powder, vanilla and sea salt in a high-powered blender or food processor and process until smooth. Transfer mixture to a medium-sized bowl and stir in pistachios, pomegranate arils, and clementine zest. Stir to combine.
  3. Transfer to pan and spread evenly with a spatula. Use your finger to even it out and make swirls on top. Place in refrigerator for a few hours or until firm. Slice into small squares.
  4. Store fudge in an air-tight container or freeze until ready to use. If storing in freezer, defrost for at least 15-20 minutes before serving.
Recipe makes 24 1" x 1" squares
I used Artisana Coconut Butter.
You can also use any nut butter of choice, but the peanut butter was really yummy in this recipe.
When spreading the fudge in the pan, push the pomegranate arils down with your finger into the fudge.
Make it raw by using raw peanut butter, raw pistachios and raw cacao powder.
Recipe by Pure Thyme at http://purethyme.com/2013/12/pomegranate-pistachio-chocolate-fudge.html