Easy Chocolate Fudge - Raw & Cooked | Vegan (Dairy-Free), Refined-Sugar Free

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream is dairy-free and adds richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: baking chocolate

Dark chocolate has less sugar and baking chocolate is often less expensive.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat and shortening is often cheaper.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories, while brown sugar is often less expensive.

Start by making the stovetop chocolate fudge.

Use baking chocolate, specifically semi-sweet, and almond butter.

Add maple syrup and full fat coconut milk as ingredients.

Heat all the ingredients over low heat to melt the chocolate, stirring constantly to prevent burning.

Once melted, pour the mixture into a parchment paper lined container.

Let it set in the refrigerator or at room temperature.

Next, prepare the raw cocoa fudge.

Add medjool dates to a food processor, noting their importance for softness and juiciness.

Include almond butter, melted cacao butter (or coconut oil), cocoa powder, and a pinch of sea salt in the food processor.

Process all ingredients into a smooth sticky paste.

Transfer the fudge into a parchment paper lined dish and press it into a smooth layer.

Let the raw fudge set in the refrigerator or freezer before cutting it into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens