Dairy-Free Fudge: A Creamy, Refined-Sugar Free Treat
This dairy-free fudge is ultra-creamy, melt-in-your-mouth delicious, and naturally sweetened with maple. Made in one pot with cashew butter, coconut oil, arrowroot, and dark chocolate, it’s a rich yet wholesome holiday treat that freezes beautifully. Cut into bite-sized squares for an easy, refined sugar-free dessert everyone will love.
Ingredients
- 1/4 cup Coconut Oil
- 1 cup Cashew Butter
- 1 cup Maple
- 2 cups Hu Dark Chocolate Gems or any dark chocolate without refined sugar or additives
- 3 tbsp Cacao Butter
- 4 tbsp Arrowroot Powder
- 2 tsp Vanilla
- 1/2 tsp Sea Salt
Instructions
- In a medium saucepan, warm the coconut oil over medium heat until fully melted.
- Stir in the cashew butter, maple, dark chocolate gems, and cacao butter. Allow everything to melt together, stirring frequently, until smooth, glossy, and well combined.
- Lower the heat to medium-low. Add the arrowroot powder, vanilla, and sea salt. Whisk continuously for 3–5 minutes, or until the mixture becomes thick, creamy, and fully combined.
- Remove the saucepan from heat and immediately pour the mixture into a rectangle baking dish lined with unbleached parchment paper. Use a spatula to spread the fudge evenly into the baking dish.
- Transfer the dish to the freezer and chill for 4 hours, or until the fudge is completely firm.
- Once frozen, lift the parchment paper out of the dish and cut the fudge into bite-sized squares. For the best texture and longest shelf life, store the pieces in the freezer (more details in the storage section above).
- Enjoy this creamiest, melt-in-your-mouth holiday treat.
