The easiest way to satisfy your sweet tooth… without heating up the kitchen. These easy chocolate ‘fudge’ squares require no stove top, no eggs and no sugar thermometer! Best of all? They’re packed full of good-for-you ingredients. You’ll get a healthy dose of ‘good fat’ and protein from the nut butter and dark chocolate… two ingredients that have been linked to better heart health.
The dark chocolate also contains flavonoids called polyphenols, which may help blood pressure, clotting, and inflammation (bonus!). Then there are the nuts, which contain vitamin E, to lower bad cholesterol and a little flax oil, which is a very high in omega 3 and 6. Guilt-free ‘fudge’? Why not?
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Let’s Make This Quick & Easy Vegan Fudge Squares Recipe
Vegan Chocolate Fudge Squares
Equipment
- 1 Mixing Bowl
- 1 Spatula
- 1 Freezer-Friendly Tart Tin
Ingredients
For The Base
- 10 Medjool dates 1 tbsp pitted
- 2 Tbsp Flaxseed oil
- ¼ cup Desiccated coconut
- 1 Tbsp Peanut butter or nut butter of your choice, optional
For The Layer
- 1 cup Cashew nut butter
- 100 g Dairy-free dark (90%) chocolate
- 2 Tbsp Honey or sweetener of your choice, optional
Instructions
- Place all base ingredients in a food processor and blitz until crumbly and sticky. Press into the bottom of a tart tin or Tupperware (must be freezer friendly).
- Place in the freezer while you make the layer.
- Melt chocolate, then add to cashew nut butter with honey and mix until well combined. Spread over base layer and freeze over night. Cut into squares and help yourself whenever the craving strikes! Store in freezer.
How To Store Leftover Fudge
Keep it refrigerated for up to seven days and ensure that it is tightly covered or wrapped in foil to prevent it from losing its creaminess and limiting it from being exposed to air.
