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:
Raw Fudge
This easy raw chocolate fudge is rich, smooth and takes just minutes to make.
Ingredients
- 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
Instructions
- 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.
Notes
Variations:
Use a mixture of nuts and/or dried fruit of choice. Top with cacao nibs, shredded coconut or
freeze dried fruit if desired.
Storage:
Store in an airtight container in the fridge.
Dietary info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Raw, Dairy-Free, Egg-Free
Nutrition Information:
Yield:
36Serving Size:
1Amount 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.
christine says
Your photos are ridiculously, stunningly, artistically beautiful!
Can't wait to try some of your recipes!
When I get my website up and running - you bet I will be linking to yours often!
Sylvie says
Thank you Christine, that's really sweet of you to say.
Berneda says
Looks awesome! My question has to do with cococut oil. I haven't cooked with it too much. When you mix it with anything, should it be melted first and measured that way or keep it in its solid form? Thank you.
Sylvie says
Hi Berneda,
Coconut oil will naturally start to melt when the room temperature gets above 76F so depending on where you live and the time of year it may already be liquid and you can use it straight away. Otherwise if it's still solid in most cases you will need to melt it to be able to incorporate it more easily into the recipe. Whether you measure it before or after it's melted should make no difference. Hope that helps!
Benicio says
Thank you SO MUCH (!) for posting this! My sister's a fudge-a-holic and I'm trying to get her on board with healthier eating, so this chocholatebeauty is much needed! Thanks!
Helena says
Hello!
I would like to know where can I find one baking pan like that! Its beatiful!!
Tks!
=)
Sylvie says
Ebay and Etsy usually have a good selection or check local vintage or second hand stores for Ovenex baking pans.
Helena says
Thanks you! =)
Mina says
I'm looking for a sugar-free alternative for the sugary maple syrup, and I'm willing to use powdered or liquid stevia extract, but I'll need to replace the bulk of the maple syrup. There will be enough glucose in the nuts for me!
Sylvie says
Hi Mina,
Unfortunately there's not a simple replacement for the maple syrup in this particular recipe. It is necessary for the consistency of both the base and the top fudge layer so a powdered substitute wouldn't work in that respect. In regards to the liquid stevia you wouldn't have the amount of liquid needed either since you'd only be using a few drops to equal the same amount of sweetness. The recipe would have to be significantly reworked to make it work but I would suggest experimenting with using coconut oil with a few drops of liquid stevia as a possible alternative. Let me know how it goes if you try it!
Jennifer @ Delicieux says
Mmmm Sylvie, this fudge looks absolutely divine, and a dream come true to a chocoholic like me.
Roxana | Roxana's Home Baking says
Sylvie, you're so right, when the cravings hit there's no time to waste. And the cocoa nibs, I usually eat a couple just for fun almost every day. Simply changes my mood
Thanks for sharing this delicious fudge recipe, linked to it in my 100 chocolate recipe round-up
Katrina @ In Katrina's Kitchen says
Sylvie this is pure decadence and I love every bit of it! 😉
Rayna says
This looks delicious!
I recently made a vegan & raw fudge and I'm also really interested to try raw brownies so your recipe is like combining both chocolate treats!