3-Ingredient Chocolate Fudge (Dairy-Free)
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
3 mins
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Total Time
1 hr 3 mins
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Servings
20 (Slices)
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Calories
178 kcal
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Course
Dessert
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Cuisine
gluten-free
3-Ingredient Chocolate Fudge (Dairy-Free)
Description
The recipe calls for finely chopped dark or semi-sweet chocolate melted gently either in short microwave intervals or over a double boiler. The melted chocolate is then combined with creamy cashew butter, which adds a nutty richness and softens the intensity of the chocolate. Honey is stirred in to provide natural sweetness and bind the ingredients further. A pinch of optional salt can enhance the flavor complexity.
After mixing, the fudge is poured into a parchment-lined loaf pan and spread evenly. Optional swirls of extra nut butter can be added on top for visual appeal and added texture. It is frozen until firm, about one to two hours, then sliced into approximately 20 pieces depending on serving size.
Store the fudge covered in the refrigerator for up to one week or freeze for up to two months to maintain freshness. Easy to prepare with just three main ingredients, this fudge offers a soft yet set texture and concentrated chocolate flavor suitable for dairy-free or nut butter lovers.
Ingredients
- 2 cups dark chocolate we like Theo baking bars, dairy-free; finely chopped; or semi-sweet chocolate
- 1 cup cashew butter we prefer Artisana raw, unsalted or homemade // or sub other nut or seed butter of choice, such as almond, peanut, tahini, or sunflower, drippy
- 4-6 Tbsp honey (or sub maple syrup, but we didn’t like it as much and it can cause the mixture to seize)
- 1 pinch salt optional, sea salt
Instructions
- Melt chocolate either in the microwave in 30-second increments, or over a double boiler (medium saucepan with 1 inch of water, simmering, and a glass or metal bowl over top that rests high enough that it doesn't touch the water) on the stovetop. Once melted, remove from heat.
- To the melted chocolate add nut butter and whisk to combine. Then add honey (starting with the lesser amount and working your way up to taste) and salt (optional) and stir or whisk to combine.
- Transfer to a parchment-lined loaf pan (or 8x8” baking dish) and (optionally) top with a few more dollops of nut butter and swirl with a knife or toothpick (see photo).
- Freeze until firm (~1-2 hours). Slice and enjoy (as recipe is written, makes ~20 pieces). Store leftovers covered in the refrigerator for 1 week or in the freezer for up to 2 months.
Notes
- Nutrition estimates are approximate and based on using 85% dark chocolate, the lesser honey amount, and excluding optional salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(Slices)
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 178 | 9% |
| Carbohydrates | 14.3g | 5% |
| Protein | 4g | 8% |
| Fat | 14.5g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1.07g | 6% |
| Monounsaturated Fat | 3.73g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 72mg | 2% |
| Fiber | 2.4g | 10% |
| Sugar | 7.3g | 15% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 5.76mg | 1% |
| Iron | 1.43mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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