Vegan Fudge

fudge plate

Everyone likes an easy dessert. This took all of 15 minutes to make and lasted a very short time in this house. Later on it was covered in powdered sugar, which made it even better.

You could make all kinds of variations, depending on what you like. I think next time maybe I’ll try some toasted coconut on top, or maybe a peanut butter drizzle.

Here’s the basic recipe:

1/2 cup raw cacao powder
1/2 cup coconut oil (room temperature, not melted)
1/3 cup raw hazelnuts
1/4 cup + 2 tablespoons maple syrup
1 teaspoon vanilla extract
vegan chocolate chips for topping, optional

Combine all of the ingredients in your food processor and process until mixture is completely smooth. This might take several minutes, it gets a strange consistency when it’s almost done. Then all of a sudden it gets super smooth and shiny and the food processor starts to get tired because it’s so thick. Transfer the fudge mixture to a dish that’s been lined with parchment paper and use a spatula or your hands to spread it in an even layer. Sprinkle the top with your desired topping. Refrigerate until solid, remove the fudge from the baking dish and cut into squares.

Store the fudge in an airtight container in your refrigerator or freezer. If you freeze it, let it sit at room temperature for a few minutes before serving.



About beetdown

Food junkie, recipe scavenger, part time gardener, lover of all things pretty.
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1 Response to Vegan Fudge

  1. I am thinking my kiddies would love this! It looks amazing. Thanks for sharing : )

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