Great Vegan Fudge Recipe that Doesn’t Need to be Frozen!

raw vegan fudge
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Have you noticed that nearly every recipe for vegan fudge requires you to keep it in the freezer? And this is especially true for raw vegan fudge. Whether it’s the vegan fudge recipes with cacao, or the raw fudge with dates recipes (and certainly the raw fudge with coconut oil recipes), they mostly call for you to freeze the fudge.

Frustrating, isn’t it? So, here is our recipe for vegan fudge (with raw cacao and dates!) that is raw, gluten-free, and does not need to be frozen at all, let alone kept in the freezer! And guess what! It’s really easy to make!

raw vegan fudge

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It’s also versatile! In fact, this fudge recipe, along with our 5 Minute Vegan Caramel recipe is the basis for our Vegan German Chocolate Fudge recipe!

Finally, this is completely, 100% guilt-free fudge! It’s good for you! (Well, unless you consider agave to be not good; we consider it to be neutral given all of the other ingredients. :~) )

Gluten-Free Raw, Vegan Fudge

Ingredients

1 cup raw almonds
1 cup raw walnuts
1 cup raw cacao
4 to 8 medjool dates (pitted)
agave (how much will depend – see below)

Directions

Place the almonds and walnuts in a food processor fitted with the ‘S’ blade. Pulse the nuts until finely ground. Add in the raw cacao, and turn the processor on until the nuts and cacao are well-blended and are a fine powder.

Next add in at least 4 and no more than 8 dates, depending on your taste. Process until uniform and the dates are fully incorporated into the mixture.

Now, turn the food processor on, and through the feed tube on the top start slowly drizzling in the agave until the mixture comes together and forms a solid ball of dough. As soon as it forms that ball of dough and the dough ball starts traveling around the bowl of your food processor, turn the food processor off. The dough ball should have the consistency of playdough.

Let the dough rest while you line a loaf pan with waxed paper or plastic wrap, and then press the fudge dough into the bottom of the pan. Cover the top of the fudge with the waxed paper or plastic wrap, and refrigerate for an hour or more, to help it set (it will have gotten a bit warm in the food processor).

Remove the fudge from the pan, using the edges of the waxed paper or plastic wrap to pull the whole slab up and out of the loaf pan. Cut into squares, and top with a walnut half if desired.

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raw vegan fudge

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