Easy Vegan Chocolate Fudge
This easy vegan chocolate fudge recipe is made with just 3-ingredients. All you need to make it is chocolate, sun butter or nut butter, and maple syrup. Refined sugar-free & gluten-free.
Servings: 12
Ingredients
- 1 cup Vegan semi sweet chocolate chips
- 1/2 cup sunflower seed butter or use smooth peanut butter or cashew butter
- 2-3 tbsp maple syrup
Instructions
- Over a double boiler, add the chocolate, sun butter or nut butter and maple syrup. Mix until the mixture is evenly melted and smooth.
- Pour or transfer the thick mix into a parchment-paper lined 9X5 inch loaf pan. Even it out using a spatula. Chill for an hour.
- Slice into squares and serve. Store in the fridge for upto 2 weeks and freeze for months.
Notes
- To make those entirely refined sugar-free, use dark chocolate. Mix 2-3 tbsp unrefined sugar such as Coconut sugar, date sugar or other unrefined sugar into warm maple syrup until combined then add mixture to the warm nut butter.
- Depending on the climate you live in, fudge will soften at room temperature after a while , so don’t leave it out of the fridge or freezer for too long.
- The fudge should be refrigerated and can be stored up to 3 weeks.
- If you like, you can sprinkle them with some crushed pink sea salt or you can either mix it into the batter.
- Add spices to add a seasonal twist for the holiday season. Try my pumpkin pie spice or gingerbread spice or Chai spice .
- Feel free to add toppings such as coconut, a little nut butter swirl, dried fruit etc.
Nutrition
Calories: 147kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 1mg | Potassium: 15mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg