With just 6 ingredients (and no added sugar), making this No Cook Chocolate Vegan Fudge is as simple as mixing everything together and cutting into deliciously festive fudge blocks!
What’s your favorite treat to bake up this time of year? For me it’s always cookies (Russian Tea Cakes, to be exact) because it’s almost impossible to mess them up. And while I love fudge (i.e. eating fudge), I’ve always been scared to make it.
While decent fudge is as easy as melting some chocolate and calling it a day, great fudge takes work. And it’s work I’m simply not prepared to do this time of year. Which is why today we’re whipping up an ultra-simple, rather healthy, no cook Chocolate Vegan Fudge!
Ingredients for vegan fudge
The ingredients in this vegan fudge may seem unconventional, but they come together in the most creamy, rich chocolate fudge that you’re going to love! It’s sweetened naturally with medjool dates, which add caramel-y gooeyness. Almond butter and coconut oil make it creamy and smooth. Finally, the cocoa powder adds rich chocolate flavor (without the whole melting process!)
How do you make vegan fudge?
You’ll just mix it all together in a food processor until smooth, spread into a parchment paper-lined baking sheet, and pop in the freezer for 15 minutes until it sets. Then just cut into blocks and serve all season long!
- 1 cup medjool dates 175 g
- ½ cup unsweetened cocoa powder 50 g
- ½ cup almond butter 120 g
- ¼ tsp salt
- ¼ tsp vanilla extract
- ¼ to ½ cup melted coconut oil 60 to 120 g
- Optional toppings: nuts, chocolate
- Blend: Blend all ingredients except coconut oil in a food processor until relatively smooth. Slowly drizzle in oil, stopping when you reach a thick paste that is no longer dry (it’s ok if it is a little gritty).
- Chill: Spread into a parchment-lined baking pan (should be about 1 inch thick). Optionally top with chopped nuts or chocolate. Chill in the freezer until firm, about 15 minutes.
- Serve: Cut into blocks and serve. Store leftovers in an airtight container in the fridge.
This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.