Healthy Dark Chocolate Fudge (2-ingredients – vegan, paleo, gluten-free, dairy-free).
Are you interested in healthy dark chocolate fudge?
How about a 2-ingredient fudge?
How about a no-cook recipe? How about a plant-based, vegan, dairy-free fudge? Refined-sugar-free fudge? Creamy and flavorful and ready in an hour or so.
Did I just make your day? I made my family’s day, you should have seen the smiles. I love recipes that are easy, fresh and fast. And when they involve dark chocolate? Oh my.
Of course the most important ingredient in this recipe is the dark chocolate. So I recommend brands like Green & Black, Pascha, or Eating Evolved or any other fair-trade, organic brand that shows minimal ingredients, with cacao or cocoa listed first and with at least 70% cacao or more, and including cocoa butter. You don’t want to see sugar or alkali processing.
The cashew butter of course adds protein and healthy fats and I recommend Whole Foods 365 brand if you have access to that store.
But the real star is the dark chocolate which is high in fiber, antioxidants, iron, magnesium, copper, potassium, zinc, and stimulants such as caffeine and theobromine and more.
How does this benefit you?
Well all this improves your blood flow, asks your muscles to relax, protects your skin from sun, boosts your cognitive abilities and more.
There, so, you are welcome.
If you make my awesome easy fudge, come over to Instagram and tag me with it so I can see!
Dark Chocolate Fudge (2-ingredients - vegan, paleo, gluten-free, dairy-free)
Ingredients
- 1 cup cashew butter
- 1 cup dark chocolate chopped or chips
Useful Equipment
- 1 2-cup pyrex measuring cup
- Silicon Mold (I used this brand)
Instructions
Put the nut butter and chocolate chips in a 2-cup pyrex measuring cup, and then put that into a cup with hot-to-boiling water.
- Melt both, swirl together with a spoon. Don't let any water splash into your fudge!
When fully blended, pour into parchment-lined pan, filling it 1-inch deep. I sprinkled the top of mine with cacao nips and cinnamon.
OR
Pour into silicon mold, I recommend one above.
- Refrigerate pan or mold until chocolate is set - probably an hour or more. You can also speed set in the freezer. You can keep it refrigerated for a week in an air-tight container.
Can i use almond butter??
Natashia, I am sure you can! Be sure the ingredients are pure, only almonds and oil. Good luck! Dee xx
I made these with SunButter and they are yummy! How would you store these (if there are any left!)?
Denise, great idea to make them nut-free! I store them covered in the refrigerator. Dee xx
Who knew it could be so simple to make fudge! This also must be the healthiest fudge recipe I’ve seen so far. Looks delicious Dee!
Aww thanks Jess, I am thrilled with that compliment, so kind! Dee xx
What an amazing easy recipe for fudge! Can’t believe you can use these two wholesome ingredients and have fudge. So genius, Dee!
Nisha, it is remarkable, isn’t it? Nut butters are the best invention! Dee xx
Wow, this looks incredible Dee! I love, love that you used all cashew butter in place of milk, what a wonderful idea! I use cashew butter in my chocolate truffles and I love the smooth creamy texture so much! These are so simple and so beautiful!
Brandi, thank you! Great idea to use cashew butter in truffles. Nut butters really are so versatile. Thanks for stopping by! Dee xx
Such a simple but stunning recipe Dee! I can imagine the texture must be so smooth and fudgey! 😀
Nadia, thank you so much! Yes the texture is kind of amazing. I am sure it depends on the nut butter you use – I used a creamy cashew butter. Dee xx
These chocolate fudge bars are literally LIFE! They look incredible and I love that they are so easy to make. Amazing recipe, Dee! 🙂
Ela, ela! Love your enthusiasm for chocolate! And you are so generous with your compliment considering all the magical chocolate desserts that are sitting on your own blog! Thank you! Dee xx