Vegan Chocolate Fudge

The Vegan Chocolate Fudge recipe is a creamy, decadent dessert. It is an easy no-bake recipe that just melts in your mouth & fulfils that craving for chocolate. It goes together fast, & uses just a handful of simple wholesome ingredients, whether you are preparing it as part of a holiday tray/ as a snack platter/ just to enjoy on your own. The texture is silky & velvety, & the deep cocoa taste has a luxurious feeling about it. The Vegan Chocolate Fudge Recipe is a combination of the components, such as the dairy-free chocolate chips, nut butter, & a small tad of sweetness, refrigerated to perfection.

STATS:

• Course: Dessert
• Cuisine: American
• Diet: Vegan, Gluten-Free
• Prep Time: ten minutes
• Chill Time: two hours
• Total Time: 2 hours 10 minutes
• Method: No-Bake
• Serving Size: 1 square
• Yield: 16 squares
• Difficulty: Easy

EQUIPMENT:

• Small saucepan/microwave-safe bowl
• Spatula
• 8×8-inch baking pan
• Parchment paper
• Measuring cups & spoons
• Refrigerator

INGREDIENTS:

• 1 and 1/2 cups chocolate chips without dairy
• A half-cup of natural almond or peanut butter
• 1/4 cup of coconut oil
• Two teaspoons of agave/maple syrup
• Half a teaspoon of vanilla essence
• An optional pinch of sea salt
• 1/4 cup of dried fruit, as well as chopped nuts

INGREDIENT NOTES:

Chocolate chips:

• Select one of the premium vegan origins of chocolate chips. It can be semi-sweet/dark chips. It is also possible to cut a vegan chocolate bar.

Nut butter:

• Almond/peanut butter should be unsweetened & smooth. The least taste is produced by cashew butter.

Coconut oil:

• This aids in setting of fudges in the refrigerator. It doesn’t taste like coconut. Make use of refined coconut oil.

Sweetener:

• Warm sweetness is brought on by maple syrup. Agave is effective as well. Whether you want it a little bit sweeter/less sweet, adjust to your liking.

Vanilla:

• Makes the chocolate taste better and gives depth.

Salt:

• Sweetness is countered by a small pinch & shows off the cocoa notes.

Add-ins:

• Walnuts/pecans, pistachios/dry cherries can be folded in as a texture/flavor element.

INSTRUCTIONS:

1. Place the parchment papers into an 8 × 8-inch baking dish. To make lifting easier, leave the excess hanging over the edges.
2. Put the coconut oil, almond butter, & chocolate chips in a microwave-safe basin or small saucepan.
3. Now heat up it for the more 30 second in the oven/microwave, till melted & smooth.
4. After this remove from the heat & mix in the vanilla essence, maple syrup, & a dash of salt.
5. Mix till everything is glossy and completely combined.
6. Fold in chopped nuts / dried fruit if you use it.
7. With the help of spatula, evenly distribute the fudge mixture after put it into the prepared pan which you use for this.
8. Just little shake the pan and remove any sir bubbles
9. Refrigerate till hard, at least 2 hours.
10. Using the parchment paper, remove the set fudge from the pan.
11. Cut it into 16 little squares with the help of sharp knife.
12. Serve right now or save away for later.

TIPS:

• For the cleanest cuts, dip the knife in hot water, dry it, & then cut.
• If microwaving, heat in intervals & stir frequently, or you’re in danger of a burn.
• You can then add any flair you want by sprinkling sea salt/crushed nuts before putting it in the fridge.

DATA STORAGE:

Refrigerate:

• You may keep it for minimum ten days in the sealed bag. It is best served chilled or left at room temperature, slightly softened.

Freezer:

• For as long as three months, keep the fudge pieces in a tight container between layers of parchment paper. Before giving, let it freeze in the freezer.

FAQS:

Can I swap coconut butter for nut butter?

• Sure, however, it will be a bit different, with a more rigid texture. It will continue to work effectively.

Is it feasible to create this sugar-free?

• Yes. A sugar-free chocolate & a sugar-free syrup such as monk fruit maple syrup.

Can I do the mixture in the microwave?

• Yes. Cook in thirty-second bursts in the microwave, stirring each time until smooth.

Is it required to be kept cold?

• Yes. It gets soft at room temperature, so it is always good to keep & serve it in the freezer.

What type of chocolate is best?

• Vegan chocolate should be of good quality. It is enriched with dark chocolate & it is made milder with semi-sweet chocolate.

NUTRITION

Calories: 170
Protein: 2g
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 13g
Fiber: 2g
Sugar: 9g
Sodium: 40mg
Iron: 1.8mg
Calcium: 15mg
Potassium: 130mg