This recipe tested my patience. I almost threw in the towel. Aren’t you glad I didn’t?
This fudge started as avocado truffles, which then morphed into avocado fudge, which inevitably ended up being a flop because, as hard as I tried to ignore it, I could always taste (and smell) the avocado in the background. Back to the drawing board.
Next, I went for a vegan chocolate-inspired approach with cocoa butter and coconut oil. But it ended up a bit too waxy and somewhat oily for my liking. Back to the drawing board (again).
Which brings us to the current magic that is this easy 1-bowl, 30-minute vegan fudge made with 8 ingredients. Let’s dessert, shall we?
The base for this recipe is coconut, cocoa butter, nut butter, and cacao powder. This creates a fudgy, rich texture with the perfect amount of chocolate flavor.
This recipe is also naturally sweetened (something I really wanted to hang on to) with maple syrup and chopped dates. It all happens in the food processor before being poured into a pan and frozen.
This recipe is not only easy to make, but also quick and virtually foolproof (the best kind of recipes).
I hope you all LOVE this fudge! It’s:
Subtly infused with coconut
& Insanely satisfying
This is the perfect healthier dessert to have on hand for a weeknight treat. I keep mine in the fridge and inevitably end up snacking on a piece after lunch and dinner. It’s that good! It’s like having your daily dose of chocolate that’s homemade, healthier, and refined sugar-free.
For more chocolate treats, check out our Easy Vegan Chocolate, 2-Ingredient Dark Chocolate Truffles, Black Bean Brownies, 1-Bowl Vegan Chocolate Cake, Vegan Chocolate Ice Cream, and Chocolate Chocolate Chip Muffins!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! Cheers, friends!
- 2 cups (170 g) unsweetened desiccated coconut (finely shredded)
- 1/2 cup (128 g) creamy nut butter (i.e. cashew butter, peanut butter*, or almond butter)
- 1/4 cup (55 g) melted cocoa butter*
- Heaping 1/3 cup (38 g) cacao powder or unsweetened cocoa powder
- 1/4 cup (60 ml) maple syrup
- Pinch sea salt
- 1 tsp pure vanilla extract
- 2-3 fresh (14-21 g) pitted dates*, chopped (medjool is best, or sub more maple syrup)
- optional: 3 Tbsp (15 g) cacao nibs for topping
- Line a standard 9x5-inch loaf pan with parchment paper and set aside.
- Add coconut to a food processor and mix until a creamy "butter" or liquidy paste is formed - about 4 minutes - scraping down sides as needed.
- Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.
- Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
- If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).
- Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs (optional). Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch - about 15-20 minutes.
- Remove from freezer and cut into 21 even squares (or desired number). Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.
*If you can't find or don't have cocoa butter, it can be omitted.
*Don’t add more than 2-3 dates total, as they can make the fudge seize up and get too thick. If you need more sweetness at that point, sweeten with stevia or maple syrup)
*Nutrition information is a rough estimate for 1 of 21 slices.
*Video song:”Sleeping In” by Phil Good