Vegan Chocolate Fudge

Rich, creamy, deeply chocolatey fudge with a luxurious truffle-like texture. If you’re bringing this to a gathering in Maui, I recommend serving it on a tray placed over ice, as it can soften in warm outdoor temperatures.

Yield: 16–20 squares

Ingredients

• ½ cup cacao butter
• ¼ cup coconut butter
• 14 oz raw almond butter
  • Use a creamy almond butter such as Trader Joe’s Creamy Almond Butter or Philosopher Foods Sprouted Almond Butter (Naked Creamy). Grainier brands, such as Artisana, can create a grainy-textured fudge.
• 2 cups solid coconut cream (from 2 refrigerated cans; pour off excess liquid)
• 1 cup + 1 tbsp raw cocoa powder (Viva Naturals or similar)
• 1 cup + 3 tbsp ChocZero Keto Honey
• ¼ cup pure vanilla extract
• ½ tsp fine sea salt

Optional

• ½ tsp espresso powder (deepens the chocolate flavor)
• ½ tsp almond extract

Optional Garnishes

• Toasted coconut
• Dried rose petals
• Chopped pistachios
• Chopped pecans

Instructions

1. Line an 8×8-inch baking pan with parchment paper and set aside.
2. In a saucepan over very low heat, gently melt the cacao butter and coconut butter. Avoid overheating.
3. Add the almond butter, coconut cream, vanilla extract, sea salt, and any optional flavorings. Stir until completely smooth and glossy.
4. Add the cocoa powder and ChocZero Keto Honey. Continue stirring over low heat until fully combined and silky smooth.
5. Remove from the heat and allow the mixture to cool for 5–10 minutes.
6. Using a hand mixer or stand mixer, whip the mixture for 1–2 minutes until slightly lighter and exceptionally smooth. This extra step creates a luxurious, truffle-like texture.
7. Pour the mixture into the prepared pan and smooth the top with a spatula.
8. Sprinkle with any desired garnishes.
9. Refrigerate for 1–2 hours, or until completely firm.
10. Slice into squares and enjoy.

Storage

Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 6 months.

Serving Tip

I think this fudge tastes best frozen. Remove it from the freezer about 10–15 minutes before serving for the perfect creamy texture.

Because this fudge contains cacao butter, it holds its shape better than many dairy-free desserts. However, it is not designed to sit for extended periods in hot environments. For outdoor gatherings, especially in Hawaii, serve chilled or place the serving tray over ice to keep the fudge firm and creamy.