Vegan Pomegranate Fudge


This easy, no-bake treat is not only delicious but also vegan and has a low GI.

The original recipe is from Susan Jane White´s cookbook  ‘The Extra Virgin Kitchen’  and I changed it slightly.

Here´s the recipe for you guys, let me know what you think in the comments below.

x, M.


What you´ll need:

3 tbs of coconut oil

½ cup of maple syrup or agave

Vanilla Extract

1 Jar (340g) of Light Tahini Sesame Paste

Seeds of one Pomegranate

2-3 tbs of honey

Optional Extras:

Fleur de Sel

Organic Chocolate Chips

Sesame Seeds

Coconut flakes


How it´s done:

Melt the Coconut Oil, Maple Syrup, Vanilla Extract in a sauce pan. Then add the Tahini and chocolate chips if you´re using them.

Remove the seeds of one Pomegranate and add to the mix, making sure you keep a few seeds for decoration.

Pour half of the mixture into a container lined with cling film, drizzle over the honey and add the remainder of the mix. Then, with a fork, make swirls.

Decorate with the rest oft he Pomegranate seeds/ Optional Extras and freeze over night.


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