Last updated - ; Published - By Rhian Williams 6 Comments
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This Vegan Fudge is rich and creamy, seriouslysilky,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 giftforValentine's Day, Mother's Day, Easter, Christmas, and everything in between!
How to make this recipe
Scroll down to the bottom of the post forthe full recipe.
- Soak the cashewsand datesin cold water overnight or in boiling water for 15 minutes.
- Drain and add them to a food processoralong 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-mariebefore adding to the food processor.
- Whizz until completely smooth- you might need to mix it around a few times.
- Transfer the mixture to aone-pound loaf tinlined withbaking paper.
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.
Substitutions you can make
- You can replace thealmond butterwith 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.
How long does this keep for?
It keeps coveredin 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 anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Fudge (GF)
This Vegan Fudge is perfectly sweet, seriouslyrich,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 minutes
Total Time: 15 minutes 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 297Calories 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
Dawn
Thank you so much for this recipe! I have been trying to find a recipe for vegan fudge for months!Reply
Rhian Williams
Aw great thank you so much!
Carli
Wow so easy to make and tastes greatReply
Rhian Williams
Thank you so much!
Karen
Can you use a mixer or immersion blender to blend instead of a food processor?
Reply
Rhian Williams
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!
