Best Chocolate Fudge Recipe

This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!

Course Dessert

Cuisine American, European

Prep Time 5

Cook Time 15

Cooling time 30

Total Time 50

Servings servings

Calories 242kcal

Author Elena Szeliga

Cost $5

Ingredients

14 oz or 400 g 70% dairy-free chocolate chips or chocolate, chopped into small pieces
8 medjool dates pitted and chopped
3 tablespoons tahini paste
3 tablespoons coconut oil
½ cup coconut milk the solid part
1 tablespoon vanilla extract
Sea salt to garnish

Instructions

In a medium pot, add chopped chocolate or chocolate chips, pitted dates, tahini paste, coconut oil, coconut milk and vanilla extract. All the ingredients should be at a room temperature. Cook over low heat until all the chocolate is melted. Don’t overcook the mixture, otherwise it will curdle.
Line a 12x7 baking dish or equivalent with parchment paper and evenly distribute the chocolate mixture. Sprinkle with sea salt. Freeze for 30 minutes or refrigerate for 2 hours. Take out of the fridge 15 minutes before serving. Enjoy!

Video

Notes

Chocolate fudge is a wonderful chocolate lover gift idea.

Cook’s Tips

Before you start making the fudge, make sure all the ingredients are are at room temperature.
Cook the mixture on low to medium heat stirring constantly and remove it from the stove when the chocolate is fully melted. Don't overcook it!
For quicker cooling, place in the freezer for 30 minutes.
You can freeze this vegan fudge for up to 1 month or refrigerate for up to 7 days.
Use a smaller dish if you want your chocolate fudge to be thicker.
For another quick and nutritious treat try these vegan chocolate peanut butter energy balls.

Recipe Variations

Replace sea salt topping with dried lavender, chopped nuts or more chocolate chips.
Add chopped walnuts or pecans after the mixture is cooked for a little crunch.
Peanut butter can be substituted for tahini paste.

Nutrition