Vegan Nutella Chocolate Fudge

I adore fudge. It’s such a delightful treat! This recipe is super easy, no-bake and rather sexy, if you ask me. Wink.

xoxo

Becky

Vegan Nutella Chocolate Fudge

makes 10-15 fudge squares

Ingredients:

• 1 cup homemade vegan Nutella – Find my recipe here – Vegan Nutella Recipe
• 1 cup almond butter
• 1 cup dates
• 2 tbsp high-quality cacao powder
• 1 1/2 tsp vanilla essence

• 1/2 tsp salt

Optional mix-ins:

• shredded unsweetened coconut
• chopped hazelnuts
• raisins

Directions:

1. Take the almond butter and add all the remaining ingredients at once and process until it reaches a smooth and creamy consistency. If adding any mix-ins, spoon your fudge batter into a bowl and stir this in.
2. Line a small bread pan with parchment paper and pour your fudge into the pan, smoothing it over with a spatula. Store in the freezer overnight before slicing into small squares and it is ready to serve. If you let it “melt” for about 10 minutes, you will get the perfect fudgy-consistency. However, if you are going to leave it at room temperature for longer than 1 hour, I recommend transferring it back to the freezer.

Me-Oh-My Vegan Coconut Fudge

Fudge. Need I say more?

Fudge is such an indulgent treat and just so happens to be one of my favorites. Granted, it’s not the most healthy treat in the world, but sometimes you just need to live a little 😉

I’ve been to Banff, Alberta many times. When you live in Alberta, you tend to go there for a weekend mountain getaway. It’s a beautiful, majestic little town full of fun and unique places. One of the best places to get fudge, just so happens to be in Banff at a little place called “The Fudgery”. It has all kinds of fudge. Every flavor you can think of. I’m a simple girl, with simple tastes. I always got the plain old chocolate. And me-oh-my, it was worth every bite.

Now being vegan, I sadly can’t have that fudge anymore. But, I have a killer recipe that is sure to please any of you fellow vegans and fudge enthusiasts.

Please note that this recipe can be adjusted! This is the coconut recipe. If you wanted, say, a more minty taste you just need to omit the coconut and add peppermint extract and crushed candy canes. So after you try this flavor, give some others a-go and post in the comments what fudge is your favorite and I can help you adjust accordingly 🙂

xoxo

Becky

Me-Oh-My Vegan Coconut Fudge

• 1 Cup Dairy-Free, Semi-Sweet Chocolate Chips
• 3-1/2 Cups Confectioner’s Sugar
• 1/2 Cup Dutch Process Cocoa Powder
• 2 Tablespoons Dairy-Free Butter
• 1/2 Cup Regular Canned Coconut Milk
• 1/2 Teaspoon Vanilla Extract
• 1 Cup Unsweetened Flaked Coconut, Toasted

Lightly grease an 8 x 8 inch square baking pan.

In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted. Remove it from the stove, and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and add the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the vanilla, and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire surface. Press the coconut gently into the fudge with the palm of your hand. Let cool completely before cutting into squares.

Makes 32 Small Squares

Enjoy!