Dark Chocolate Cashew Vegan Fudge

Posted on: December 1, 2024

Ingredients

  • 2 cups raw cashews, soaked overnight
  • 12 oz dark chocolate (70% or higher), chopped
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • Optional: 1/2 cup chopped cashews for topping

Equipment Needed

  • Food processor or high-powered blender
  • 8×8 inch baking pan
  • Parchment paper
  • Small pot

Instructions

Prepare the Cashew Base

  1. Drain and rinse the soaked cashews
  2. Place cashews in a food processor
  3. Process for 8-10 minutes, scraping down sides as needed, until completely smooth and creamy
  4. Add maple syrup and vanilla extract, process until well combined

Prepare the Chocolate

  1. Line the baking pan with parchment paper, leaving overhang on sides
  2. Using a small pot and melt the chocolate, stirring frequently until smooth
  3. Let cool slightly (2-3 minutes)

Combine and Set

  1. Add melted chocolate to the cashew mixture
  2. Add sea salt
  3. Mix the mixture
  4. Pour mixture into prepared pan
  5. Smooth top with spatula or add parchment paper on top
  6. If using, sprinkle chopped cashews on top
  7. Refrigerate for at least 4 hours or overnight until completely set

Storage

  • Keep refrigerated in an airtight container
  • Will last up to 2 weeks in the refrigerator
  • Can be frozen for up to 3 months

Notes

  • For best results, use room temperature maple syrup
  • Ensure chocolate is high quality and dairy-free
  • The texture should be firm but creamy when ready
  • Allow to sit at room temperature for 10 minutes before cutting
  • Cut with a warm knife for clean edges

Troubleshooting

  • If mixture seems too thick: Add 1-2 tbsp warm water
  • If not setting properly: May need additional refrigeration time
  • If too soft: Add more melted chocolate
  • If too firm: Add more maple syrup or cashew cream

Yield: Approximately 16 pieces
Prep Time: 30 minutes
Setting Time: 4+ hours