Dark Cacao Vegan Fudge

Print Friendly, PDF & Email

Dark Cacao Vegan Fudge: Dangerously Rich & Healthy

paleo || vegan || soy free || egg free || grain free || gluten-free || dairy free || refined sugar free


Makes: 40 
Preparation time: 15 minutes
Chilling time: 4 hrs


  • Small saucepan and wooden spoon
  • Food processor
  • Mixing bowl and spoon
  • Loaf tin


  • 60g coconut oil
  • 60g cacao butter
  • 150g cacao powder
  • 1/4 cup maple syrup
  • Flesh of 1 fresh young coconut
  • 15 medjool dates, pitted (pitted weight: 200g)


  1. Line a loaf tin with baking paper and set aside.
  2. In a small saucepan, over low heat, add the cacao butter and coconut oil, stirring until melted.
  3. To the saucepan, add the maple syrup and cacao powder, stirring with the spoon until combined.
  4. Meanwhile, in a food processor, blitz the young coconut flesh and pitted medjool dates until finely combined and sticky.
  5. Transfer the coconut and dates to a mixing bowl, then add the warm chocolate mixture. Mix quickly with a spoon until well combined.
  6. Pour the fudge batter into the lined loaf tin and refrigerate until set – up to 4 hrs in the fridge or 1 hr in the freezer.
  7. Once set, cut into approximately 40 small squares.


Keep refrigerated at all times, in an airtight container.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *