Vegan Fudge Recipe
User Reviews
4.9
Vegan Fudge Recipe
Description
The Vegan Fudge recipe balances almond butter and melted coconut oil as its base, combined with cocoa powder and sweetened naturally with pure maple syrup. A touch of salt enhances the chocolate notes. The ingredients are mixed at room temperature for easier blending and spread into a lined pan. Freezing the mixture allows it to set firmly, creating a fudge that holds shape but melts quickly at room temperature due to the coconut oil content.
The fudge has an intense chocolate taste with a velvety texture, delivering richness without dairy. It can be sliced into small squares once frozen and enjoyed chilled. This makes it a neat option for vegan or dairy-sensitive diets and provides a homemade alternative to store-bought fudge.
Leftover fudge stores well in the freezer for up to 3 months and keeps a softer consistency if refrigerated for up to a month. Variations include substituting peppermint extract for vanilla to create a mint chocolate flavor while adjusting salt accordingly. The fudge is best served cold to avoid melting.
Ingredients
- 1 cup almond butter or nut butter of choice, all-natural
- ⅓ cup coconut oil , melted
- ¼ cup cocoa powder (or raw cacao powder)
- ¼ cup pure maple syrup
- ½ teaspoon salt fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Mix the almond butter, coconut oil, cocoa powder, maple syrup, salt, and vanilla extract in a medium bowl. (This works best if the ingredients are at room temperature or slightly warm. If using almond butter from the fridge, make sure it sits on the counter first so the coconut oil won't solidify instantly when mixed.)
- Transfer the mixture to an 8-inch square dish, lined with parchment paper for easy removal, and smooth the top with a spatula. For thicker fudge, use a 9-by-5-inch loaf pan, instead.
- Place the pan in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer.
- Store the leftovers in a sealed container in the freezer for up to 3 months. For a softer fudge, store it in the fridge for up to 1 month. But it probably won't last that long once you taste it!
Notes
- Ensure almond butter and coconut oil are at room temperature before mixing to prevent clumping.
- Freeze the fudge for at least one hour until firm before slicing to hold shape well.
- Store leftovers sealed in the freezer up to 3 months or in the fridge up to 1 month for a softer texture.
- To make peppermint fudge, replace vanilla with 3/4 teaspoon peppermint extract and reduce salt to 1/4 teaspoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 75mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 0.2IU | 0% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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