If you have a sweet tooth, or are just craving something sweet, or have kids who you are trying to wean away from processed sugar, then this Vegan German Chocolate Fudge should fill the bill. To be more precise, it is raw, gluten-free, and vegan! This Raw Vegan German Chocolate Fudge is also really easy to make (if you are making it for kids, get the kids involved!)

Raw Vegan German Chocolate Fudge

Assemble the ingredients for both Gluten-Free Raw, Vegan Fudge Recipe that Doesn’t Need to be Frozen, and Raw Vegan Caramel

In total, you will need (for the fudge and the caramel):

Fudge

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

Caramel

1/3 cup almond butter
1/3 cup coconut oil
1/2 cup maple syrup
1 teaspoon vanilla
a dash of salt

..and also coconut to top the fudge.

Step 1 the Fudge

Follow the directions for the fudge here.

Once the fudge is made, put it in the refrigerator while you make the caramel.

Step 2 – the Caramel

Follow the directions for making the caramel here.

Put the caramel in the refrigerator.

While the caramel is cooling, remove the fudge (which should be firm now), and cut it into pieces.

Step 3 – Assembling the Vegan German Chocolate Fudge

Remove the caramel from the refrigerator, and frost each piece of fudge with some caramel.

Top with coconut, and that’s all there is to it!

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Have you noticed that nearly every recipe for raw, vegan fudge requires you to keep it in the freezer? Whether the raw fudge with cacao recipes, 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 gluten-free, vegan raw fudge (with raw cacao and dates!)

And you don’t have to freeze it!

Gluten-Free Raw, Vegan Fudge

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)

Place nuts in a food processor with the S blade. Pulse 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.

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 top start drizzling in agave, slowly, until the mixture comes together and forms a solid ball of dough. You want it to have the consistence of playdough.

Line a loaf pan with waxed paper or plastic wrap, and press the fudge 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.

Remove the fudge from the pan, and cut into squares.

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