vegan fudge recipe

Soft and fudgy Vegan Gingerbread Chocolate Fudge perfect for Christmas. Made with pumpkin puree, molasses, chocolate and topped with candied ginger and brown sugar, it’s a simple but oh-so-tasty festive vegan treat. Gluten-free. 

Easy Gingerbread Chocolate Fudge Vegan

pumpkin puree potato puree

refined coconut oil

cornstarch (or tapioca or arrowroot starch)

molasses

vanilla extract

sugar if you

gingerbread spice mix (or

salt

Vegan semi sweet chocolate chips

ginger

brown sugar

cinnamon

Add the pumpkin puree, coconut oil, molasses, vanilla, cornstarch, sugar, gingerbread spice, salt to a pan and cook over medium heat.

Mix really well and continue to cook until the pumpkin puree thickens about 3-4 minutes.

Then add in the chocolate then take off the heat. The heat from the pumpkin puree will start to melt the chocolate. Keep whisking until the chocolate is melted into the pumpkin mixture and is even and smooth.

Drop this mixture into a parchment-lined loaf pan ( 9 by 5 inch) and even it out with a spatula.

In a bowl, mix in your candied ginger, sugar, and gingerbread spice mixture, and then drop that all over the fudge and press it in. Chill this in the fridge for 1 hour then slice and serve.

Store on the counter for at most an hour, Refrigerate for upto 5 days. Freeze for upto 2 months.

This easy Peanut Butter Fduge is the best homemade fudge you&#039;ll ever try! It&#039;s super buttery and smooth, uses only 3 ingredients and so simple to prepare in just a few minutes.

Peanut Butter Fudge

peanut butter (130 g)

dairy-free cream cheese

sugar (54 g)

tsp vanilla extract (optional)

Whip up the cream cheese with an electric hand whisk, then drizzle in the smooth peanut butter and powdered sugar. Continue to mix until well combined and smooth. If adding vanilla, blend it into the fudge mixture now.

Transfer the peanut butter fudge mix into a lined fridge container. Smooth out the top with a spatula and transfer to the fridge for 2 hours.

Carefully remove the fridge from the container once set and cut your fudge into bite-size pieces.

Our 6-ingredient Vegan White Chocolate Fudge is the dessert of your dairy free dreams! This decadent and delicious vegan fudge recipe takes about 15 minutes of active time to make + even includes a low(er) sugar trick we’re really loving right now. The base is a luxurious blend of coconut milk, coconut oil, and cacao butter. You’ll be shocked how rich and creamy this blend becomes (and NO coconut taste!).

Vegan White Chocolate Fudge

cacao butter, melted

coconut cream

vegan vanilla protein powder

tsp sea salt

sugar

First, melt your cacoa butter followed by the...

First, melt your cacoa butter followed by the refined coconut oil. You can do this on the stove or in the microwave, but be sure to keep it at a low heat and stir often. Measure each of them in their melted forms and add them to a large mixing bowl.

Add the coconut cream, protein powder, and sea...

Add the coconut cream, protein powder, and sea salt to your mixing bowl. Use your hand or stand mixer on low to combine these ingredients. Then, mix in the powdered sugar, 1/2 cup at a time. Once all the sugar is incorporated, turn the mixer to high and beat for about a minute. This part is vital, as you want the ingredients to completely emulsify.

Next, Line a 9x9 baking dish (or any...

Next, Line a 9x9 baking dish (or any dish of a similar size) with parchment or plastic wrap. This will help you pull the fudge out easily. Pour the fudge mixture into the dish, using a rubber spatula to make sure you get allllll of it. Set this in the fridge overnight to set. Alternatively, you can freeze it for 1-2 hours, but the texture is better in the fridge.

When ready, carefully pull the fudge out of...

When ready, carefully pull the fudge out of the dish using the parchment. Slice it on a cutting board into whatever shapes / sized you want and enjoy! Leftovers can be stored in an air-tight container in the fridge for a week or the freezer for up to a month (if you can last that long, lol!).

https://mediavine-res.cloudinary.com/video/upload/ziikexju35ege8lq9bsn.mp4

The easiest, most fool-proof, rich, sweet, melt-in-your-mouth Salted Maple Pecan Vegan Fudge. Punctuated with crunchy pecan pieces and a smattering of sea salt crystals, it’s like salty, sweet perfection!&nbsp;&nbsp;

Salted Maple Pecan Vegan Fudge

cashew butter

salt (, fine)

flour

/ ½ cup chopped pecan nuts (, see recipe notes

OPTIONAL extra pecans and sea salt flakes

Add the cashew butter, maple syrup and salt to a bowl and mix together really well.&nbsp;

Add the coconut flour, vanilla and pecan nuts to the cashew butter mixture and stir really well again until there is no dry flour showing at all. Be very thorough and make sure you scrape into the bottom of the bowl with the spatula. It gets pretty thick and hard to stir. That's normal.&nbsp;

Line a 1lb loaf pan (or other similar size container) with either cling wrap or parchment paper. Cling wrap I found is a tighter fit and makes it look neater when you turn it out. If you don't have anything suitable you can make them in muffin cases instead.&nbsp;

Pack the fudge mixture into the loaf pan and flatten out the top so it's neat. Get a mug of water and dip a spatula in it then shake it off to remove any excess, before spreading the top of the fudge and you will find that it won't stick all over the spatula and will make your job much easier. You can dip in the water every few spreads to keep the effect up.

Once the top is level sprinkle some more pecans and some sea salt flakes on the top for decoration and press them really lightly with your fingers into the fudge so they stick.&nbsp;&nbsp;

Put the whole pan in the freezer for about 30 minutes, then remove, lift out of the pan and cut into pieces.&nbsp;The fudge can be stored in the freezer or in the fridge after the initial set. If kept in the fridge it will stay quite soft but still firm enough to hold and bite into, whereas from the freezer, it will be harder but not completely solid. When it's frozen it's best just to leave it for a minute or two before eating. It's great both ways so try both and see which you prefer. Or go 50/50!

https://content.jwplatform.com/videos/iLFEj15z.mp4

The easiest, most fool-proof, rich, sweet, melt-in-your-mouth Salted Maple Pecan Vegan Fudge. Punctuated with crunchy pecan pieces and a smattering of sea salt crystals, it’s like salty, sweet perfection!

Top 4 vegan fudge recipe recipes from across the web

The most viewed vegan fudge recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Gingerbread Chocolate Fudge Ve...

Peanut Butter Fudge

Vegan White Chocolate Fudge

Salted Maple Pecan Vegan Fudge

Top 4 vegan fudge recipe recipes from across the web

The most viewed vegan fudge recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Gingerbread Chocolate Fudge Ve...

Peanut Butter Fudge

Vegan White Chocolate Fudge

Salted Maple Pecan Vegan Fudge

The most viewed vegan fudge recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine