Sunflower Coffee Chocolate Swirl Fudge

This post is sponsored by Sunbutter

This recipe makes smooth, creamy fudge with a slight crunch from sunflower seeds. Coffee and sunflower seed butter go so well together. I really enjoy a classic Sunbutter cookie dipped into my morning coffee, so I thought why not take those flavors and marry them together? Instant coffee adds that rich, dark coffee taste without watering down the mixture. If you’re making this recipe for a young adult who doesn’t yet drink caffeine, you can switch to decaf instant coffee, or pure malted barley powder (contains wheat, not gluten free) which has a taste and texture that closely resembles ground coffee.

The other interesting ingredient in this recipe is condensed coconut milk. It’s thick and creamy, and adds a nice level of sweetness to the fudge. Because of this, there’s no need for other sugars, honey, or maple syrup.

And finally, a layer of dark chocolate ties everything together. Dark chocolate and sunflower, coffee and dark chocolate, coffee and sunflower… they’re all good friends.

For this recipe, I wanted to share something that did not necessitate the use of an oven. I wanted to make something that you can just prep in the food processor, no mixing bowls or whisks required, and pop in the freezer. It’s a busy time of year, so saving a few extra minutes of cleaning or prep is always a blessing for me.

Peanut free, Nut free (excluding coconut), dairy free, soy free, egg free, wheat and gluten free

Ingredients
1/2 cup Sunbutter Original Sunflower Seed Butter
1/2 cup Sunbutter Natural Crunch Sunflower Seed Butter
2 tbsp of your preferred allergy-safe instant coffee
1/2 tsp pure vanilla extract
1 tin (~200 ml) condensed coconut milk, such as Let’s Do… Organic!
1/3 cup allergy-safe dark chocolate, such as MadeGood, Enjoy Life, or Pascha

Optional: Flaky sea salt and more of the dark chocolate, chopped up, for sprinkling on at the end

Add the Sunbutters, 1/2 of the instant coffee, vanilla, and condensed coconut milk to a food processor and blend until creamy and smooth. Transfer to a loaf pan lined with parchment paper, and smooth the mixture out evenly in the pan.

Melt the dark chocolate, then pour it over the Sunbutter mixture in the pan. Spread it out evenly on top.

Freeze for 45 minutes, or until firm and set. Cut into squares or slices.

Sprinkle with flaky sea salt, and some more of the dark chocolate, roughly chopped up.