Vegan Superfood Fudge

This superfood vegan fudge is loaded with all the goods. Hemp hearts, cacao nibs, goji berries, tahini, and sweetened with agave. Since these have to be kept cool, they make the perfect warm-weather treat.

This vegan fudge, packed with plenty of good-for-you ingredients, is a no-bake winner year round! While we love this in the summer months, it’s equally delicious in any season.

As much as we like bread, cake, and ice cream, all of us at Baked are big fans of healthier treats, too. This easy fudge fits the bill, packed with antioxidants from cacao and goji, and healthy fats from the seeds.

You don’t need a candy thermometer or any special gadgets for this recipe. Not technically a fudge, but with a delicious fudgy texture and chocolate flavour, it’s a good simple dessert to have around. And since it’s stored in the freezer, you can make a batch and take individual pieces out as you like.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Ingredients

Method

Line a standard loaf pan with plastic wrap (or parchment or wax paper). Make sure it’s long enough to create a kind of handle so you can lift the fudge out when it’s finished.

Add the coconut oil and agave syrup to a small saucepan. Heat over low, stirring occasionally, until the coconut oil is fully melted.

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Add the sunflower seed butter, tahini, cocoa powder, and vanilla to the mix and stir well to combine. You can either mix in the saucepan or switch over to a large bowl for this step.

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Add the cacao nibs, hemp hearts, and shredded coconut (or any other add-ins you’ve chosen) and mix to evenly incorporate.

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Working quickly to avoid the fudge hardening, scoop it into the prepared tin and press it with the back of a spoon to make as even a layer as possible. Top with the goji berries and salt (if using), then freeze for 4-6 hours, until firm.

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Once the fudge is frozen, cut it into small squares. It should make 16-20 pieces, but you can cut them into any size you like.

Place the squares into an airtight container and freeze for up to a month. Thaw pieces for five minutes at room temperature before serving.

Tips and Notes

This fudge will soften and start to melt if left out too long at room temperature. It’s best stored in the freezer, and thawed for a few minutes on the counter before eating.

If you don’t want to line the tin with plastic wrap, two pieces of parchment or wax paper will work just as well, cut to fit the tin.

The coconut oil can be melted in the microwave if you prefer.

If full-sized goji berries are a bit much, you can chop them into smaller pieces before adding them to the fudge. The same goes for any other dried fruit you may use.

Substitutions

If the fudge doesn’t need to be nut-free, any kind of nut butter is a good substitute for sunflower seed butter. Peanut and chocolate is always good!

Don’t have cacao nibs? Try subbing mini chocolate chips instead.

Use any mix of seeds and dried fruit you like. Sunflower seeds, dried cranberries, whatever you have on hand.

Cacao and baking cocoa can be used interchangeably. Raw cacao is slightly more bitter, and baking cocoa will add some more richness. Don’t mix this up with drinking cocoa (be sure to read the ingredients if you’re not sure).

Any kind of liquid sweetener can be used in place of agave. Maple syrup is our obvious favourite, but a runny honey works if the fudge doesn’t need to be fully vegan.

More No-Bake Recipes

Rocky Road Candy Bars
White Chocolate Mousse
Nanaimo Bars
Mint Oreo Ice Cream
Peach Ginger Cashew Cheesecake

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

This post was originally published in April 2015. It has been updated by the Baked team most recently as of February 2021.