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Velvety Vegan Chocolate Fudge

Indulge in this delightful 4-ingredient vegan chocolate fudge that is extremely easy to prepare. It's made using dairy-free chocolate, cashew butter, maple syrup, and a hint of vanilla. A go-to healthier dessert for chocolate lovers!
4
1 hr 3 min
TOTAL TIME
233
CALORIES
$0.76
PER SERVING
Velvety Vegan Chocolate Fudge
Ingredients
5 INGREDIENTS
20 SERVINGS
Vanilla Extract
1/4 tsp vanilla extract
Smooth Cashew Butter
1 cup smooth cashew butter
Pure Maple Syrup
1/3 cup pure maple syrup
Sea Salt
1 pinch sea salt
optional
Dairy Free Dark Chocolate
2 cups dairy free dark chocolate
finely chopped
Directions
8 STEPS
1 hr
PREP TIME
3 min
COOK TIME
1 hr 3 min
TOTAL TIME
1
Line a loaf pan with parchment paper and set aside.
2
Using a double boiler, melt the dairy-free chocolate on low heat. Make sure the bowl does not touch the water in the saucepan. Stir occasionally until the chocolate is completely melted and smooth.
3
Remove the bowl from heat and whisk in the smooth cashew butter until well combined.
4
Mix in the pure maple syrup, vanilla extract, and a pinch of sea salt, if desired.
5
Carefully pour the chocolate mixture into the parchment-lined loaf pan, and spread it evenly with a spatula.
6
Place the pan in the freezer and allow the fudge to set for 1-2 hours.
7
Once the fudge is firm, remove it from the freezer and carefully lift it from the pan using the parchment paper. Slice the fudge into 20 pieces.
8
Enjoy immediately, and store any leftovers in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months.
Health Info
Macros
19g
CARBS
15g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
Frequently Asked Questions
What is Chocolate Fudge?
What ingredients do I need to make Chocolate Fudge?
What type of chocolate should I use to make Chocolate Fudge?
Do I need any special equipment to make Chocolate Fudge?
Can I make any substitutions for the ingredients in Chocolate Fudge?
How can I adjust the consistency or texture of my Chocolate Fudge?
What are some common mistakes to avoid when making Chocolate Fudge?
How should I store my Chocolate Fudge?