This no-cook, raw fudge is rich, smooth and incredibly easy to make. You’re just a few simple steps away from a pan of creamy vegan fudge!
I’m going to get right to the point because I don’t want to stand between you and eating this fudge as soon as you can. Here’s what you need to know…if you’re looking for a dessert with deep chocolate flavor that’s also ridiculously easy to make, this raw fudge will quickly become your new favorite.
The fudge is rich and silky, every bite a chocolatey delight. It also keeps well in the fridge so you can make a batch ahead of time and have some on hand the next time a chocolate craving strikes.
What is Raw Fudge?
All roads to fudgy richness are not paved equally. Traditional fudge is neither quick nor easy, requiring multiple time consuming steps and the use of a candy thermometer, it’s also heavy on the sugar and dairy.
Raw vegan fudge on the other hand is ridiculously simple and whips itself up in less time than you’d imagine. Unlike traditional fudge there’s no cooking and a significantly smaller time commitment, but best of all is the short list of no-nonsense, wholesome ingredients you may already have in your pantry.
Ingredient Notes For Raw Vegan Fudge:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
There's no dairy and no processed sugars here.
- Cashew Butter – Raw cashew butter gives the fudge its body and creamy texture.
- Extra Virgin Coconut Oil – Solid at room temperature, coconut oil provides structure and richness allowing the fudge to set up properly as it cools.
- Maple Syrup – Maple syrup is the only sweetener used here.
- Raw Cacao or Natural Cocoa Powder - For a fully raw recipe go for raw cacao powder that has not been processed with high heat otherwise a natural cocoa powder (not Dutched cocoa) works great.
- Pinch of Fine Sea Salt – Optional but a nice compliment to the fudge
- Raw Nuts of Choice – I like to add chopped walnuts and/or pecans depending on what I happen to have on hand but feel free to use your favorite nuts or even dried fruits.
How to Make Vegan Fudge:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
The trick is to slowly warm the ingredients without cooking them to create a silky fudge base to which you can add your chopped nuts or add-ins of choice. This is done with a water bath which is simply a heat-proof bowl set over a pan of hot water.
- You start by combining the cashew butter, coconut oil and maple syrup in the bowl and stirring until the mixture is smooth. The heat from the water underneath the pan will warm the cashew butter and coconut oil just enough to make them liquid and easy to combine with the maple syrup without cooking the mixture.
- Once the mixture is smooth you’ll whisk in the cacao or cocoa powder and a pinch of salt. Mix in your chopped nuts and you’re ready to pour the mixture into a pan to set.
- The rest is just a matter of patience as you wait for the fudge to harden in the fridge.
And that is all there is to making the simplest yet silkiest chocolate fudge!
More Raw Desserts:
This easy raw chocolate fudge is rich, smooth and takes just minutes to make.
- 1 cup/256g raw cashew butter
- 1 cup/240ml maple syrup
- ½ cup/120g coconut oil
- 1 cup/80g raw cacao powder or natural cocoa powder
- Pinch of fine sea salt
- 1 cup/120g raw walnuts (or nuts of choice), chopped
- Line a 9x5 loaf pan with parchment paper, set aside.
Fill a medium saucepan with 2-3 inches of water and bring to a boil. Turn off heat.
- In a large heat-proof bowl combine the cashew butter, maple syrup and coconut oil. Place bowl over saucepan and stir until smooth and well combined. Whisk in cacao or cocoa powder and a pinch of salt until smooth and silky.
- Remove bowl from saucepan and stir in ¾ of the chopped walnuts reserving the remaining ¼ for the top. Pour fudge into prepared loaf pan and top with remaining walnuts.
- Place in fridge to firm (about 3-4 hours), lift parchment from pan and slice into squares when ready to serve
- Store fudge in an airtight container in the fridge.
Use a mixture of nuts and/or dried fruit of choice. Top with cacao nibs, shredded coconut or
freeze dried fruit if desired.
Store in an airtight container in the fridge.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Raw, Dairy-Free, Egg-Free
Amount Per Serving: Calories: 128Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 26mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.