First of all, I think the name for this is a bit mis-leading. It should be called, “Ridiculously easy, 5-ingredient, no-cook, no-bake, one-bowl, rich chocolate goodness that is secretly healthy”.
But seriously, who in the world is going to search for that or even read the recipe after a title like that?
So, Vegan Chocolate Freezer Fudge it is. This is one of those recipes that I’ve seen a bazillion times on Pinterest and many food blogs. It is easy, so tasty, vegan, refined sugar-free, naturally gluten free, grain free and the perfect thing to have tucked away in your freezer for when you want a bite of chocolate.
I created this version a couple of months ago when we wanted to get more healthy fats into our older son. Needless to say, it is not a battle getting him to eat a piece of this. 😉
NOTES:
- You need a stand mixer or a hand mixer to whip the coconut oil and get out all of the lumps and bumps. If you just mix this by hand, it will not get fluffy enough.
- You can use any type of silicone candy mold you want and the amount of pieces you get will depend on the shape and size of the mold(s). I do recommend smaller size bites as they are easier to eat and each piece is rich!
- If you don’t want to use a candy mold, just use a spatula to spread into a baking dish. Once set, crack into chunks.
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Vegan Chocolate Freezer Fudge
- 1 cup organic virgin coconut oil
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon finely ground sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 tablespoons pure maple syrup
- hand mixer OR stand mixer
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You want your coconut oil to be solidified and not liquid so it whips. If it is warm in your kitchen or you are making this during the summer, I recommend placing the coconut oil in the fridge for a couple of hours before starting this recipe.
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Measure the solid coconut oil into a bowl (or the bowl of your stand mixer) and use a hand mixer to beat it. Start on low and slowly work your way up to medium high.
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Once the coconut oil is light and fluffy, similar to the consistency of frosting, begin adding the cocoa powder in a couple of tablespoons at a time (so it doesn't fly everywhere and make a mess).
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After all of the cocoa powder is incorporated, turn off the mixer and add sea salt, vanilla and maple syrup. Beat until well mixed and mixture is light and fluffy again, about 2 to 3 minutes.%http://www.everydaymaven.com/wp-content/uploads/2015/10/IMG_2111.jpg
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If you have a candy mold, use a spatula to spread the fudge into the mold. I like to then use a kitchen scraper (the back of a chef's knife will also work!) to scrape off excess.
- If you don't have candy molds, you can use a rectangle baking dish and then just break off pieces once it is set.
- Place in the freezer for about an hour. Once set, pop the fudge out of the candy mold into a freezer safe storage container and Enjoy as desired!
Number of pieces depends on size of mold.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
You used to have a recipe for peanut butter freezer fudge. Where did it go? I loved it and can’t seem to find it. I know the ingredients are similar but I can’t recall the proportions.
Hey Sam! I’ve been cleaning up my recipe database and some recipes were archived. Here are the measurements:
1 cup Creamy Salted Peanut Butter
1 cup organic virgin coconut oil
1/4 cup pure Maple syrup
2 T non-dairy milk
1 teaspoon pure vanilla extract
pinch finely ground sea salt
Thanks for reading Everydaymaven 🙂
Yum…just made them…put them in the molds…after 10 minutes I couldn’t resist…I opened the freezer and took one out (had already set)..these need to come with a ‘warning label’ – love the smooth texture too!! The kids better finish school soon…..there may be nothing left..
They froze that quick Debs!? Love it – good to know 🙂 So glad you like them!
I’ve recently gone off the top 8 allergens which doesn’t leave many options for sweet treats! These look yummmmmmmm and easy. Can’t wait to try!
Hope you love them Ruth!
Hi Alyssa!
Would this work using raw cacao powder instead of the cocoa?
Also, is there a substitute I could use for the maple syrup – it is so outrageously expensive here in Australia.
Many thanks!
Cheers,
Megs.
Hi Meg! Yes, raw cacao would definitely work. Do you have access to good quality local raw honey? That would work but you might need just a touch more as the raw cacao tends to be a bit more bitter.
Thanks for the reply Alyssa!
Luckily we do have access to some beeautiful local raw honey here (sorry, pun intended!) and I purchased some from our farmers market yesterday.
Now, where’s that mixing bowl…!
: )
Perfect Megs! Let me know how they turned out with the honey 🙂
Yay for healthy fudge! I love using coconut oil to make decadent chocolate like this recipe!