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. And obviously feel free to sub in any other nut butter – almond, hazelnut, pecan, walnut – just be sure the nut butter is only nuts and not polluted with sugar or other unpronounceable ingredients. Again, the Whole Foods 365 brand is perfect for this recipe in terms of wholesomeness and the right amount of nut oil to make this fudge creamy. Other good nut butter brands abound however, pick your favorite.
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)
- 1 cup cashew butter
- 1 cup dark chocolate chopped or chips
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.
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.