Healthy Vegan Chocolate Fudge
Easy vegan fudge made healthy with a base of coconut, nut butter, and cacao powder. Naturally sweetened with maple syrup and dates, and intensely chocolaty thanks to melted cocoa butter and cacao powder. The ultimate rich, vegan-friendly fudge.
This recipe makes 21 slices
Time: 30 Minutes
Equipment: deep tray, baking parchment, food processor, spatula, chopped board, chefs knife
INGREDIENTS:
- 2 cups unsweetened desiccated coconut (finely shredded)
- 1/2 cup of nut butter (i.e. cashew butter, peanut butter, or almond butter)
- 1/4 cup melted cocoa butter
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1/4 cup coconut nectar
- 1 pinch sea salt
- 1 tsp pure vanilla extract
- 2-3 whole fresh pitted dates (chopped or medjool is best)
- 3 Tbsp cacao nibs for topping (optional)
METHOD:
Line a deep 9x5inch tray with parchment paper and set aside (adjust number/size of pans if altering batch size).
Add coconut to a food processor and mix until a creamy “butter” or liquid paste is formed – about 4 minutes – scraping down sides as needed.
Next, add the nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.
Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust if needed.
If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).
Transfer the mixture to the parchment-lined tray and spread into an even layer. Then top with cacao nibs (optional). Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
Remove from freezer and cut into 21 even squares (or desired number // amount as original recipe is written). Enjoy immediately. Store leftovers in the fridge up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.