This Vegan Chocolate Fudge is seriously indulgent, perfectly rich and creamy and secretly healthy. An easy no-bake dessert!
Why you’ll love this Vegan Chocolate Fudge:
- it’s undetectably dairy-free and refined sugar free
- it’s perfectly sweet
- it has a fudgy texture
- it’s naturally sweetened with dates
- it’s gluten-free
- it’s oil-free
- it’s free from coconut
- it’s paleo-friendly
- it’s filling and satisfying
- it’s a good source of protein and fibre
- it’s easy to make
- it takes just 15 minutes to make
- it makes excellent edible gifts for Valentine’s Day, Mother’s Day, Easter, Christmas, and everything in between!
How to make this Vegan Chocolate Fudge
Scroll down to the bottom of the post for the full recipe.
- Soak the cashews and dates in cold water overnight or in boiling water for 15 minutes.
- Drain and add them to a food processor along with all the other ingredients.
Tip: You can get hold of cacao butter online, in local health food stores or large supermarkets. If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
- Whizz until completely smooth – you might need to mix it around a few times.
Tip: Make sure you get rid of any air bubbles and make sure the top is completely smooth.
- Place in the fridge for 4-6 hours until it becomes completely firm to the touch.
- Remove from the tin and cut into pieces.
How long does this Vegan Chocolate Fudge keep for?
This Vegan Chocolate Fudge keeps covered in the fridge for up to 5 days.
Substitutions you can make to this recipe:
- You can substitute the almond butter with any other nut or seed butter: peanut butter, cashew butter, Brazil nut butter, tahini, sunflower seed butter etc.
- You can substitute the cacao butter with coconut oil or coconut butter, though the flavour will be affected and it will taste of coconut
- You can add ingredients to the fudge mixture before setting, such as chopped nuts, dried fruit or desiccated coconut.
More similar vegan treats:
- Healthy Snickers Ice Cream Bites
- Matcha Chocolate Truffles
- Chocolate Sweet Potato Fudge
- Chocolate Truffles
- Strawberry Chocolate Truffles
- Cookie Dough
- Snickers Bars
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Chocolate Fudge (GF)
- 200 g (1 ⅓ cup) cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
- 195 g (1 ⅛ cup) pitted dates soaked overnight in cold water or in boiling water for 15 minutes
- 2 tablespoons almond butter (or sub any other nut or seed butter)
- 5 teaspoons cocoa powder
- 1 teaspoon vanilla extract
- Pinch salt to taste
- 60 g (2.1 oz) cacao butter * (or sub coconut oil or coconut butter, though this will give it a coconut taste)
- Drain the soaked cashew nuts and dates
- Place all the ingredients in a food processor
- Whizz until completely smooth - you might need to mix it around a few times
- Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin)
- Make sure you get rid of any air bubbles and make sure the top is completely smooth
- Place in the fridge for 4-6 hours until it becomes completely firm to the touch
- Remove from the loaf tin and cut into pieces
- Keeps covered in the fridge for up to 5 days
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