Vegan Fudge Bars
These vegan fudge bars are dense, rich in chocolate and naturally sweetened with maple syrup and dates. They are also easy to make and vegan-friendly.
I like to use whole nuts in my recipes but you can replace them with nut butter for more convenience. And the great thing about this recipe is you can make alternative flavours using different nuts and by adding dried fruits.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂
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INGREDIENTS
For this vegan fudge bar recipe all you need are these ingredients:
- Shredded coconut
- Almonds
- Coconut oil
- Dutch cocoa
- Maple syrup
- Medjool dates
- Sea salt
TIP: I highly recommend adding a good pinch of salt to your desserts. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds. I recommend Maldon Sea salt flakes or Cornish sea salt.
WHAT VARIATIONS CAN I MAKE?
As mentioned at the beginning of this blog recipe there are lots of ways to create different flavoured bars. Simply try different nuts or kinds of butter and try adding dried fruits.
Alternative chocolate fudge bar flavours
- Sesame seeds or Tahini
- Peanuts or peanut butter
- Walnuts
- Pistachios
- Pumpkin seeds
Dried fruit fillings
- Mango
- Cranberries
- Raisins
- Apricots
- Pineapple
If you experiment, I would love to know how you get on and share it with the other readers.
EQUIPMENT SUGGESTIONS
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
NUTRITION
Serving: one vegan fudge bar
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These vegan fudge bars will stay fresh in the refrigerator for up to a week in an airtight container.
Freezer: They also freeze well for up to 2 months. To defrost simply leave on the kitchen worktop for half an hour. Serve at room temperature.
Vegan Fudge Bars
INGREDIENTS LIST
- 200 g shredded coconut
- 160 g whole almonds
- 75 g coconut oil (5 tbsp)
- 120 g Medjool dates
- 60 g maple syrup (4 tbsp)
- 60 g dutch cocoa powder (6 tbsp)
- 1 pinch fine sea salt
Topping:
- 6 tbsp shredded coconut or almond slices
Preparation
- Line 20×20 cm pan with plastic wrap or parchment paper and set aside.
- Prep: Place the shredded coconut and the almonds into a food processor and mix for 3-4 minutes, until the mixture resembles a puree. Scrape down the sides of the bowl as needed.
- If you are lucky enough to have a powerful food processor you will find that the mixture becomes smooth like butter, giving you a nice smooth consistency to the finished slice.
- Once you have reached this stage, add the coconut oil and the dates, continue processing for a further minute to get a liquid consistency.
- Next, add the Dutch cocoa powder, maple syrup and sea salt. Mix until thoroughly combined, scraping down sides as needed.
- Place the mixture into the prepared loaf tin or box and spread into an even layer.
- Decorating: Sprinkle the top with more shredded coconut, almond slices or topping based on the nuts or seeds used.
- Refrigeration: Cover with parchment or plastic wrap and refrigerate for an hour until firm to the touch.
- Serving: I like to cut the block into half and then cut it diagonally to create triangle slices, but if you prefer you can cut them into rectangles.
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