Vegan Fudge (GF)

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

Jump to Recipe Print Recipe

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.

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

4.15 from 7 votes

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.

More Baking & Dessert Recipes

Gluten-Free Vegan Raspberry Madeleines
Gluten-Free Vegan Raspberry Muffins
Gluten-Free Vegan Raspberry Cake
Gluten-Free Vegan Orange Poppy Seed Muffins

Reader Interactions

Comments

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!
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!
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!

Vegan Fudge (GF) - Rhian's Recipes (2024)