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    Recipes » Recipes » Baking & Desserts

    Vegan Fudge (GF)

    Last updated - July 31, 2021; Published - October 20, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Print Recipe
    Photo of a square of fudge with a bite taken out of it on a piece of brown baking paper against a grey background

    This Vegan Fudge is rich and creamy, seriously silky, melt-in-your-mouth velvety and tastes like caramel! It's also "buttery" and has a perfectly fudgy texture. Plus it's not-too-sweet and not heavy or cloying. It's naturally sweetened with dates, gluten-free, oil-free, refined sugar free, free from coconut, paleo-friendly, and takes just 15 minutes to make. It makes an excellent edible gift for Valentine's Day, Mother's Day, Easter, Christmas, and everything in between!

    A square of caramel-coloured vegan fudge with a bite taken out of it on a marble slab

    How to make this recipe

    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.

    Cashew nuts, dates and almond butter in a food processor
    • Whizz until completely smooth - you might need to mix it around a few times.
    Caramel-coloured vegan fudge mixture in a food processor
    • Transfer the mixture to a one-pound loaf tin lined with baking paper.

    Tip: Make sure you get rid of any air bubbles and make sure the top is completely smooth.

    Caramel-coloured vegan fudge in a loaf tin lined with baking paper
    • Place in the fridge for 4-6 hours until it becomes completely firm to the touch.
    • Remove from the tin and cut into pieces.
    Eight squares of vegan fudge on a sheet of baking paper

    Substitutions you can make

    • You can replace the almond butter with any other nut or seed butter: peanut butter, cashew butter, Brazil nut butter, tahini, sunflower seed butter etc.
    • You can replace the cacao butter with coconut oil or coconut butter, though the flavour will be affected and it will taste of coconut.

    Ingredients you can add

    You can add any of these ingredients to the fudge mixture before setting:

    • Chocolate chips.
    • Chopped nuts.
    • Dried fruit.
    • Desiccated coconut.
    Two squares of caramel-coloured vegan fudge on a marble slab

    How long does this keep for?

    It keeps covered in the fridge for up to 5 days.

    More similar vegan treats

    • Healthy Snickers Ice Cream Bites
    • Matcha Chocolate Truffles
    • Chocolate Sweet Potato Fudge
    • Chocolate Truffles
    • Strawberry Chocolate Truffles

    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.

    A square of caramel-coloured vegan fudge with a bite taken out of it on a marble slab

    Vegan Fudge (GF)

    This Vegan Fudge is perfectly sweet, seriously rich, melt-in-your-mouth creamy and tastes like caramel!
    4.15 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: paleo fudge, refined sugar free fudge, vegan caramel, vegan fudge
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8 large pieces
    Calories: 297kcal
    Author: Rhian Williams

    Ingredients

    • 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)
    • 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)

    Instructions

    • 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.

    Notes

    *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.
    Nutrition Facts
    Vegan Fudge (GF)
    Amount Per Serving
    Calories 297 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 8g40%
    Sodium 3mg0%
    Potassium 354mg10%
    Carbohydrates 26g9%
    Fiber 3g12%
    Sugar 17g19%
    Protein 5g10%
    Vitamin C 0.2mg0%
    Calcium 33mg3%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Reader Interactions

    Comments

    1. Dawn

      October 20, 2018 at 8:11 pm

      5 stars
      Thank you so much for this recipe! I have been trying to find a recipe for vegan fudge for months!

      Reply
      • Rhian Williams

        October 20, 2018 at 11:31 pm

        Aw great thank you so much!

    2. Carli

      October 21, 2018 at 9:43 am

      5 stars
      Wow so easy to make and tastes great

      Reply
      • Rhian Williams

        October 21, 2018 at 11:01 am

        Thank you so much!

    3. Karen

      October 22, 2018 at 6:47 am

      Can you use a mixer or immersion blender to blend instead of a food processor?

      Reply
      • Rhian Williams

        October 22, 2018 at 11:34 am

        I'm not sure about a mixer as it might not be as powerful - you need everything to become really small otherwise it will be 'grainy' and the texture won't be as smooth. An immersion blender should work depending on how powerful yours is - they can really vary. But a fairly powerful immersion blender should do the trick yes!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

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