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You are here: Home / Recipes / Baking & Desserts / Vegan Fudge (GF)

Vegan Fudge (GF)

Last updated - October 26, 2018; Published - October 20, 2018 By Rhian Williams 6 Comments

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This Vegan Fudge is perfectly sweet, seriously rich, melt-in-your-mouth creamy and tastes like caramel!

Photo of a square of caramel-coloured fudge with a bite taken out of it on a marble slab against a dark grey background

Why you’ll love this Vegan Fudge:

  • it’s undetectably dairy-free and refined sugar free 
  • it’s rich and creamy
  • it’s not-too-sweet
  • it’s velvety smooth and silky
  • it has a fudgy texture
  • it’s “buttery”
  • it’s not heavy or cloying
  • 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 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 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.

Photo of cashew nuts, dates and almond butter in a food processor

  • Whizz until completely smooth – you might need to mix it around a few times.

Photo of caramel-coloured sauce in a food processor against a marble background

  • 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.

Photo of caramel-coloured fudge in a black loaf tin lined with brown greaseproof paper against a marble background

  • Place in the fridge for 4-6 hours until it becomes completely firm to the touch.
  • Remove from the tin and cut into pieces.

Photo of eight squares of fudge on a sheet of brown baking paper against a marble background

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 chocolate chips, chopped nuts, dried fruit or desiccated coconut.

Photo of two squares of caramel-coloured fudge on a marble slab against a dark grey background

How long does this Vegan Fudge keep for?

This Vegan Fudge keeps covered in the fridge for up to 5 days.

Photo of six square pieces of caramel-coloured fudge on a sheet of brown baking paper against a marble background

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.

Photo of a square of caramel-coloured fudge with a bite taken out of it on a marble slab against a dark grey background

Vegan Fudge (GF)

This Vegan Fudge is perfectly sweet, seriously rich, melt-in-your-mouth creamy and tastes like caramel!
5 from 3 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

Metric - US Customary
  • 200 g cashew nuts soaked overnight in cold water or in boiling water for 15 minutes
  • 195 g 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 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*
Total Fat 20g 31%
Saturated Fat 8g 40%
Sodium 3mg 0%
Potassium 354mg 10%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 17g
Protein 5g 10%
Vitamin C 0.2%
Calcium 3.3%
Iron 11.4%
* 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 click through and purchase any of these films, 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.

This Vegan Fudge is perfectly sweet, seriously rich, melt-in-your-mouth creamy, and tastes like caramel! It's made with cashew nuts and dates and is dairy-free, gluten-free, paleo and refined sugar free. An easy no-bake dessert or edible gift for Christmas! #rhiansrecipes #vegan #fudge #paleo #glutenfree #dairyfree #christmas
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Filed Under: Baking & Desserts, Recipes Tagged With: cashew nuts, chocolate, christmas, dairy-free, dates, dessert, fudge, gluten-free, paleo, refined sugar free, vegan

Previous Post: « Vegan Pumpkin Soup (GF)
Next Post: Gluten-Free Vegan Snickerdoodles »

Reader Interactions

Comments

  1. Dawn

    October 20, 2018 at 8:11 pm

    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

    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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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 here.

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