While creating our recipe for Creamy Vegan Milk Chocolate, we very happily (and accidentally) ended up with a version that tasted exactly like chocolate fudge!
And so, this recipe for incredibly creamy, rich, dairy-free fudge was born. Just 3 ingredients and 1 bowl required!
How to Make Fudge
Making this fudge is super simple:
Step 1: Melt chocolate (in the microwave or in a double boiler).
Step 2: Add nut butter (we went with cashew butter for its richness and mild flavor).
Step 3: Whisk in honey (and sea salt, if desired).
Step 4: Transfer to a parchment-lined loaf pan. Then add dollops of cashew butter and swirl it around with a knife or toothpick.
Step 5: Freeze for 1-2 hours or until firm.
How Long Does Fudge Last?
We don’t know how things are in your house, but around ours, this chocolate fudge doesn’t last long!
But in case you’re one of those (seriously disciplined) people who can let it sit in your house without devouring it in a few days, this fudge will last about 1 week in the fridge or 2 months in the freezer.
We hope you LOVE this fudge! It’s:
It’s perfect for any time you are craving a chocolaty and decadent dessert. Store in the freezer to enjoy whenever the craving strikes!
More Chocolate Recipes
- Fudgy Sweet Potato Brownies (V/GF)
- Fudgy Vegan Brownie Cookies
- 1-Bowl Chocolate Zucchini Bread
- 1-Bowl Chocolate Chocolate Chip Muffins
- Vegan Chocolate Ice Cream
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
3-Ingredient Chocolate Fudge (Dairy-Free)
- 2 cups finely chopped dairy-free dark or semi-sweet chocolate (we like Theo baking bars)
- 1 cup drippy cashew butter (we prefer Artisana raw, unsalted or homemade // or sub other nut or seed butter of choice, such as almond, peanut, tahini, or sunflower)
- 4-6 Tbsp honey (or sub maple syrup, but we didn’t like it as much and it can cause the mixture to seize)
- 1 pinch sea salt (optional)
- Melt chocolate either in the microwave in 30-second increments, or over a double boiler (medium saucepan with 1 inch of water, simmering, and a glass or metal bowl over top that rests high enough that it doesn't touch the water) on the stovetop. Once melted, remove from heat.
- To the melted chocolate add nut butter and whisk to combine. Then add honey (starting with the lesser amount and working your way up to taste) and salt (optional) and stir or whisk to combine.
- Transfer to a parchment-lined loaf pan (or 8×8” baking dish) and (optionally) top with a few more dollops of nut butter and swirl with a knife or toothpick (see photo).
- Freeze until firm (~1-2 hours). Slice and enjoy (as recipe is written, makes ~20 pieces). Store leftovers covered in the refrigerator for 1 week or in the freezer for up to 2 months.