Fudgy Vegan Kalakand - The Cook's Cook
The Cook's Cook features Vegan Kalakand with an almond base recipe. Perfectly fudgy with just the right hint of cardamom!
Ingredients
- ½ cup* almond milk
- 2 teaspoons vegan butter or safflower oil
- ½ cup granulated sugar, or as needed
- 1/8 teaspoon salt
- ¼ teaspoon cardamom powder
- 1 cup ground raw or blanched almonds or fine almond meal
- ¼ cup oat flour
- ⅓ cup or more coconut flour
- Seeds from 4 cardamom pods, lightly crushed
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