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.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
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.
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.
Add the cacao nibs, hemp hearts, and shredded coconut (or any other add-ins you’ve chosen) and mix to evenly incorporate.
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.
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.
Recipe
Raw Vegan Superfood Fudge
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Stand loaf pan
- Plastic wrap or parchment or wax paper
- Saucepan
- Mixing bowl
- Wooden spoon
Ingredients
- ¼ cup coconut oil
- ½ cup agave syrup
- 3 ½ tablespoons cacao powder
- 1 tablespoon vanilla extract
- 1 cup sunflower seed butter
- 3 tablespoons tahini
- ⅓ cup raw cacao nibs, + extra for topping
- 2 tablespoons hemp hearts
- 2 tablespoons shredded coconut, optional
- 1 pinch flaky sea salt, for topping
- 1 tablespoons goji berries
Instructions
- 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.
- 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.
- Add the cacao nibs, hemp hearts, and shredded coconut (or any other add-ins you’ve chosen) and mix to evenly incorporate.
- 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.
- 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.
Nutrition
This post was originally published in April 2015. It has been updated by the Baked team most recently as of February 2021.
lynsey | lynseylovesfood says
is it weird that i woke up thinking about this after seeing it teased on Facebook last night?? It didn’t disappoint. I have the same sentiments on fudge, but feels like it has changed my mind!! xo
Ashley Colbourne says
haha not at all!! This is actually my second batch! I ate all of the first one I was supposed to photograph!
jacquie says
i’m the same way with fudge myself – i “think” i should like it but it is way to sweet. I have not used agava syrup before – could i substitute honey or maple syrup instead?
Ashley Colbourne says
Hey Jacquie,
Yes, honey or maple syrup will work just as well!
:)
Meiko says
maybe I’m missing something, but is it still raw if you’re heating up the ingredients?
Ashley Colbourne says
Hey Meiko,
Its just being heated up enough to melt the coconut oil (since coconut oil is solid at room temp) and combine the ingredients.
Mariah says
This looks delicious! can’t wait to make it.
Just wondering if I would be able to substitute sunflower seed butter for peanut butter?
Thanks!
Ashley Colbourne says
Hi Mariah,
Yes you totally can! Works with any nut or seed butter.