A homemade marble fudge made with seed or nut butter, high in protein, all the nourishment of seeds or nuts and dark chocolate. And an easy recipe made with only two ingredients. Vegan, gluten-free, dairy-free, refined-sugar-free - so many frees!
This marble fudge scattering is basically sea of magical squares, creamy to bite, and swirled inside and out with sunflower seed butter. An easy and fast recipe, no bake and requiring only 2 ingredients.
What Does This Marble Fudge Taste Like?
This delectable treat tastes like a creamy chilled piece of soft fudge. One bite fills your senses with deep chocolate haunted with a salty nutty flavor, all wrapped up in a melt-in-your-mouth delight.
How to Make Homemade Fudge Nut Free
Homemade fudge in general can be made in the traditional way with heavy dairy cream and sugar, or you can make it vegan and dairy free. I chose of course to make my fudge vegan and dairy free.
The vegan fudge recipe is pretty simple, just melt together quality dark chocolate and nut butter. But here I wanted to make my fudge nut free, and in fact, free of top allergens. So I replaced the nut butter with a seed butter, primarily sunflower seed butter.
My favorite brand of sunflower seed butter is SunButter. You can also use a nut butter but let’s take a moment to discuss why you might want to try sunflower seed butter.
The Nutrition of Sunflower Seeds
Tiny sunflower seed kernels are packed with protein, fiber, zinc, folate and vitamin B6, and vitamin E. They are loaded with B complex vitamins, essential for the healthy nervous system, and also supply iron, phosphorus, and zinc.
So making these tiny nutritional packages into a nut free butter is obviously a great idea.
How To Make Marble Fudge
So how about this recipe, how do we make marble fudge with sunflower seed butter? The answer is just like you make the chocolate nut butter version.
Melt the chocolate and sunflower seed butter in the microwave at 60 seconds or less intervals. Stir until creamy, and pour into your container of choice! Top dollops of creamy sunflower seed butter on top and swirl with a toothpick. Put the fudge in the freezer for at least an hour before trying to remove from a mold or cut into squares.
How to Store Marble Fudge
Keep the fudge frozen to keep the sunbutter swirl top frozen as the oil in the sunflower seed butter resists freezing. So, at room temperature, the sunflower seed butter on top quickly softens. But it's yummy, I assure you, frozen or soft.
In review, this no bake nut free sunflower seed marble fudge recipe is:
- creamy dreamy
- high in protein and fiber
- easy to make
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- 1 cup dark chocolate chips
- ½ cup Organic seed or nut butter
- ¼ cup seed or nut butter (melted in microwave for 15 seconds)
- Either get out a silicon mold to make squares or line a loaf pan with parchment so it hangs over the two longer sides.
- Put the seed butter and chocolate chips in a 2-cup pyrex measuring cup, and microwave for 60 seconds. Stir until melted. If chips remain, microwave again for 30 seconds.
- When fully blended, pour into either the loaf pan
- Pour into squares of a candy silicon mold.
- Melt the seed butter in a pyrex measuring cup in the microwave, zapping it in 15 second increments and stirring between, all to prevent burning.
- Dollop on about ½ tsp of melted seed butter on to each square or in even rows on surface of fudge in a loaf pan.
- Using a toothpick, make gentle swirls, to create a design merging the chocolate and seed butter.
- Freeze the pan or mold until chocolate is set - probably an hour or until you can get the squares out of the mold easily.
- You can keep fudge cut into portions frozen for 3 months in an air-tight container.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.