Healthy Vegan Dark Chocolate Fudge Recipe | Sugar Free, Dairy Free

Healthy Vegan Dark Chocolate Fudge

This Vegan Dark Chocolate Fudge tastes unbelievably authentic (aka, anything but vegan)!

Taste?  Dark, rich and oh so indulgent.
Texture?  Melts in your mouth.

A few years back I posted a recipe for a Vegan Dark Chocolate Fudge but I felt like it could’ve used some improvement and a bit of simplification.  My old recipe required lots of steps and after a few batches, I got sick of the process of making them and stopped…  *gasp*

This new and improved recipe tastes better, looks better, and is 100% simple, easy deliciousness.  It’s almost criminal how fast it can be put together.  Hint: it’s made in a blender!

But onto the good stuff:  FUDGE.

Fantastic, deep, dark, decadent VEGAN Fudge.

This Healthy Vegan Dark Chocolate Fudge is the perfect summertime treat because it requires zero baking (yay, no need to turn on the oven!) and is a 100% delicious, guaranteed crowd-pleaser.

Healthy Vegan Dark Chocolate Fudge (refined sugar free, low carb, gluten free, dairy free) - Healthy Dessert Recipes at Desserts with Benefits

Healthy Vegan Dark Chocolate Fudge (refined sugar free, low carb, gluten free, dairy free) - Healthy Dessert Recipes at Desserts with Benefits
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Healthy Vegan Dark Chocolate Fudge

Servings: 18 pieces
Prep Time: 30 mins
Total Time: 30 mins
This Vegan Dark Chocolate Fudge tastes unbelievably authentic! You'd never know it's sugar free, low carb, paleo, keto, dairy free, and vegan!

Ingredients

Instructions

  • Line a 9x5" loaf pan with parchment paper one way.
  • In a blender (I used my NutriBullet), add the coconut milk, stevia and brown rice protein powder.  Twist on the blade top and give the mixture a very quick blend (or vigorous shake).
  • Twist off the blade top and pour in the melted chocolate.  Twist on the blade top and blend until completely smooth.  I blended it until it seemed even, gave the container a little shake, then blended it one more time.
  • Pour the mixture into the prepared pan, cover with plastic wrap, and place in the refrigerator until completely firm.  When you tap the center, it should be hard.
  • Use an offset spatula to separate the fudge from the 2 sides of the pan without the parchment paper, and lift the fudge out of the pan.  Slice the fudge into 18.  Serve and enjoy!
Nutrition Facts
Healthy Vegan Dark Chocolate Fudge
Amount Per Serving (1 piece)
Calories 100 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 10mg0%
Carbohydrates 2g1%
Fiber 1g4%
Protein 2g4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Fudge

BONUS!  Since this vegan fudge recipe is dairy-freeeveryone can enjoy this antioxidant-filled treat.  Whoop whoop!  Yet another reason to whip up a batch, like, right now  😉

Healthy Vegan Dark Chocolate Fudge (refined sugar free, low carb, gluten free, dairy free) - Healthy Dessert Recipes at Desserts with Benefits

Chompity chomp chomp.  So incredibly rich, so incredibly…  fudgy.  Doh.

It was pretty much torture having to photograph this fudge, by the way.  I just wanted to eat every since piece right in front of me in five seconds flat, but couldn’t because I had to shoot some photos for y’all.  But don’t worry, I shoved ’em all in my face right after the photoshoot  🙂

Make this now.  I DARE you to beat my “gobble-down-some-healthy-vegan-fudge” record time!

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With love and good eats,

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– Jess

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28 comments on “Healthy Vegan Dark Chocolate Fudge”

  1. There actually is not a lot of reliable data showing that dairy blocks the effects of antioxidants.

  2. Very nice girl! I can’t wait to try these. I think I might have all the ingredients!

  3. Your fudge looks to die for! By they way, I love your site…I always see your pics on Finding Vegan and always look at your recipes…so decadent and fantastic!

  4. This sounds SO delicious. Not to mention, it looks just like dairy containing fudge – I’m in!

  5. Waking up to this deliciousness on a monday! hell yes!

  6. This cannot be good for you. It contains artificial sweeteners and processed thickeners. While your recipes are great for those who must avoid sugars, for those who are vegan, there are more natural and healthier ways to indulge, without the processed ingredients.

    If you want healthy, use natural sweeteners such as agave (if you can use natural sweeteners), and natural thickeners such as ground flax seed.

    I do enjoy looking at your recipes (and often modify them to be more natural), but it just irks me to see how many processed ingredients are used to make vegan foods. Vegan is about being healthy (not only for moralistic reasons), and using chemically altered/processed ingredients just makes me a bit frustrated when I am looking for a good healthy and delicious recipe.

    • I agree with your comments about using healthier ingredients. But agave is not one of them! Unless it’s raw and unrefined (almost impossible to find and very pricey) it’s worse than high fructose corn syrup.

  7. ^stfu hater

  8. Hi,
    Love your approach to food —- and the varied use of flours is inspirational. And useful.

  9. lol that person up there acts like they paid for the recipe or something… anyway love all your recipes Jessica! so many and theyre all so good 🙂 im a male bodybuilder n they help me stick to my diet when i get cravings, much love!

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  11. Yum. Thanks!

  12. Wow, this recipe does seem super easy! I need to get some canned coconut milk stat to make this wonderful creation. Also I love the wine pairings you mentioned! Hey, nothing wrong AT ALL with peanut butter and wine. Is it ever wrong to have peanut butter included?…I’m the same way about birthdays anymore, I prefer low key. 🙂

  13. Hey Jess!  I can’t wait to try this recipe! Do you still have the original recipe for this fudge! It was one of my ALL TIME favorite recipes!  

    Thanks!! 🙂

    • I’m so sorry! I looked around for the last 10 minutes and can’t seem to salvage the old recipe 🙁 … BUT, I feel 100% confident that the recipe here is way way better.  It’s easier to make, much silkier, and more chocolatey.  The old recipe used soy protein powder, which you can probably still use.  I just used the rice protein because it’s what I had on hand.  They seem to have similar qualities in terms of absorbing lots of liquid and having a “blah” flavor on their own.  But, the chocolate and sweeteners help with that! 🙂

  14. No question from me: wine & peanut butter are definitely friends. Red wine + a peanut butter sweet are the dessert version of peanut butter and jelly/jam, no? Sweet grapes & peanuts, a match made in heaven. 😉

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  17. I am currently out of Sunwarrior. Do you think this will work with 33 grams of pea protein (and full fat coconut milk instead of light)?
    Thanks!

  18. Hi can i use Whey Protein instead? thanks

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