Vegan Chocolate Fudge
Indulge in this rich and creamy vegan chocolate fudge that melts in your mouth, made with wholesome ingredients for a guilt-free dessert.
Discover the decadence of vegan chocolate fudge that satisfies your sweet tooth without compromising your dietary choices.
This recipe, crafted for whole-food-plant-based enthusiasts, utilizes simple, natural ingredients to create a delicious and creamy treat.
Perfect for any occasion, this fudge is not only easy to make but also a delightful addition to your dessert repertoire.
Explore more vegan cooking inspirations at vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Medjool dates are key for sweetness and richness; if unavailable, other soft dried fruits like figs can be used. Soaking cashews makes them blend smoothly, creating a creamy texture. Adjust maple syrup based on the sweetness of your dates.
Tips & Notes
- •Ensure the dates are soft for easy blending; if they're hard, soak them longer.
- •For a variety of flavors, consider adding a pinch of cinnamon or espresso powder.
Recipe Variations
- •Add a layer of nut butter on top before refrigerating for a delicious swirl.
- •Incorporate dried fruits like cranberries or coconut flakes for added texture.
Storage & Freezing
Store the fudge in an airtight container in the refrigerator for up to one week or freeze for up to three months. To freeze, cut into squares and place in a single layer in a freezer-safe container.
Frequently Asked Questions
Can I use another nut instead of cashews?
Yes, you can use soaked almonds or sunflower seeds for a nut-free option, although the flavor and texture may vary.
How can I make this fudge chocolate-flavored?
The recipe already includes cocoa powder, but you can enhance the chocolate flavor by adding vegan chocolate chips or increasing the cocoa powder.
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Indulge in this rich and creamy vegan chocolate fudge that melts in your mouth, made with wholesome ingredients for a guilt-free dessert.
Nutrition (per serving)
Ingredients
Instructions
- 1
In a large bowl, soak the pitted Medjool dates in hot water for about 10 minutes to soften them.
- 2
Drain the dates and transfer them to a food processor.
- 3
Add the soaked cashews, cocoa powder, vanilla extract, maple syrup, melted coconut oil, and sea salt to the food processor.
- 4
Blend the mixture on high speed until smooth and creamy, scraping down the sides as needed. This may take about 2-3 minutes.
- 5
If the mixture is too thick, add a tablespoon of water at a time until desired consistency is reached.
- 6
Fold in the chopped walnuts if using, mixing gently to combine.
- 7
Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- 8
Pour the fudge mixture into the prepared baking dish and spread it evenly with a spatula.
- 9
Refrigerate for at least 2 hours or until firm.
- 10
Once set, lift the fudge out of the dish using the parchment paper and cut into squares.
- 11
Store any leftovers in an airtight container in the fridge for up to one week.
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