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Rich, smooth, squares of fudge bursting with dark chocolate-y goodness. That’s what we have going on here today, my friends.
Count. Me. In!
This chocolate freezer fudge is silky smooth, and melts on your tongue. It is rich – as fudge should be – but not overly so. It has a nice dark chocolate flavor that has the teeniest hint of coconut in the background. It’s not cloyingly sweet, like traditional fudge recipes tend to be. Just the right balance of sweet-to-chocolate ratio.
This chocolate freezer fudge recipe would be the perfect treat to make for Valentine’s Day (coming up), or Christmas. It would also be a great dessert to make in the summer since there are only 2 minutes of cooking time on the stove require.
Or, it’s even the ideal treat to make whenever you need a fudge-y chocolate fix.
There are 2 more things you should know about this chocolate fudge…
- It’s super duper easy to make – no candy thermometer, or precision of technique required.
- It’s actually pretty healthy for you…at least as far as fudge goes.
What is freezer fudge?
Freezer fudge is a new-ish way of making fudge. It has been circulating around the internet for a little while now.
Essentially, it has several types of healthy fats, such as coconut butter, coconut oil, a nut/seed butter, some kind of sweetener, and cocoa powder, for the chocolate. Depending on which ingredients you use will alter the taste/type of fudge.
Instead of needing to melt sugar and butter together in a sauce pot, and cooking it to an exact temperature…and then following a precise technique to get just the right texture…you simply melt the fats together on the stove top for about 2 minutes. Mix everything else together, and then pop it in the freezer to set up.
The result is a healthier, lighter, yet still fudge-y, chocolate fudge that’s naturally sweetened.
A win win in my book!
Ingredients for chocolate freezer fudge:
The full ingredient is in the recipe card below, but let’s discuss a few ingredients here so you understand the recipe better.
- unrefined, extra virgin coconut oil – since coconut oil becomes solid once it freezes, and softens when it’s warm, it helps to achieve the perfect texture for the fudge without being oily.
- coconut butter – coconut butter is different than coconut oil because it is made using the actual meat of the coconut that is essentially ground up into a smooth texture, similar to how any nut butter is made. It also solidifies when frozen, but softens when warm, like the coconut oil; but, it has a much more meaty, and creamy texture to it.
- kosher salt – for a little salty balance that brings out all the flavors in the fudge.
- tahini paste – AKA ground sesame butter. This helps to add body and creaminess to the fudge. I like the tahini paste because it compliments the flavor of the chocolate nicely without overpowering it. It works well to achieve a nice pure chocolate fudge. You can substitute other nut butters or seed butters for varying tastes and results, see the notes in the recipe card for suggestions.
- real maple syrup – this is how the fudge is sweetened. Not too sweet, just right.
- pure vanilla extract – for the ultimate flavor that is a must in most desserts.
- cocoa powder – just simple cocoa powder. It makes this fudge have a pure chocolate flavor.
- cinnamon – I love the way cinnamon compliments the chocolate. Plus, it helps to stabilize your body’s blood sugar levels. Don’t worry, you can’t even taste it.
That’s all you need to make this easy chocolate freezer fudge.
Does this chocolate fudge taste like coconut?
Yes, ever so slightly. I can taste the smallest hint of coconut in the backend. Which, I don’t mind at all. I love coconut and chocolate together.
However, my husband says he can’t taste a coconut flavor one bit.
Either way, if you are not a fan of coconut, this may not be the recipe for you.
How to make chocolate freezer fudge:
There are more detailed directions in the recipe card below, but let’s give you a quick glimpse of how to make this fudge.
- line a bread pan with parchment paper.
- melt the fats together – just real quick, on the stove.
- stir in the maple syrup and vanilla.
- sift in the cocoa powder.
- Pour into the bread pan.
- Freeze for 30 minuets, until solid.
- Defrost a little, and cut into squares!
- And, dig in!
That’s how simple it is to make!
Only 12 minutes of hands on time!
Is this chocolate freezer fudge healthy?
As far as fudge recipes go, I think so.
The reason I find it to be healthier is that it’s got healthy fats from the coconut oil, coconut butter, and tahini paste. Also, it is sweetened with maple syrup making it less cloyingly sweet.
Yes, it’s still high in fat, it has to be to achieve that fudge-like texture that we all know and love. However, unlike traditional fudge, this fudge makes me feel good. It actually gives me an energy boost, and satisfies me due to the high healthy fat content. Think of this fudge as a fat bomb that were popular a few years ago.
Bottom line: it statisfies my fudge craving in a way that makes me feel better than traditional fudge. This makes me happy!
Reasons you will go crazy for this chocolate freezer fudge:
- It’s so silky smooth, melt-in-your-mouth good.
- It’s got a lovely dark chocolate flavor.
- It’s easier to make than traditional fudge – no fussing with candy thermometers.
- It’s naturally vegan,
- and dairy free,
- and gluten free.
- It’s packed with healthy fats,
- giving you a boost of energy, and keeping you satisfied.
- It’s naturally sweetened with maple syrup.
- You can stash it in the freezer, and pull out a square anytime you need a chocolate fudge fix.
- It’s perfect for Christmas, or Valentine’s Day.
- Or, anytime you need some chocolate love!
- It’s irresistibly good!
More healthy sweet treats for you to enjoy:
- healthy chocolate oatmeal cookies
- no bake brownies with chocolate frosting
- 5 minute vegan chocolate frosting
- chocolate peanut butter chia seed pudding
- no bake carrot cake balls
- vanilla cashew butter cups
Did you make this recipe?
Let me know how it went. Leave a comment below along with a star rating. I love hearing from you. Thanks, friends!
Print
Healthy Chocolate Freezer Fudge (Vegan)
- Prep Time: 10 mins
- Freeze Time: 30 Minutes
- Cook Time: 2 mins
- Total Time: 42 minutes
- Yield: 15 to 17 1x
- Category: dessert, chocolate, no bake, easy, superfoods, healthy
- Method: mixing
- Cuisine: gluten free, dairy free, vegan, vegetarian
- Diet: Vegan
Description
Rich, melt-in-your mouth chocolate fudge that’s made in the freezer. Chocolate freezer fudge is so easy to make, no candy thermometer required. Plus, it’s packed with healthy fats, and is naturally sweetened.
Ingredients
- 1/2 cup unrefined, virgin, coconut oil
- 1/2 cup coconut butter
- 1/4 teaspoon kosher salt
- 1/4 cup tahini paste (see notes)
- 1/2 cup + 2 tablespoons real maple syrup
- 2 teaspoons pure vanilla extract
- 3/4 cup cocoa powder
- 1/2 teaspoon cinnamon
Instructions
- Prepare: Line a bread pan that has been lightly greased with parchment paper so that there is an overhang of parchment paper for easy removal. Alternately you could use small silicone molds for a fudge that’s in fun shapes.
- Melt everything together: To a small sauce pot add the coconut oil, coconut butter, and kosher salt. (NOTE: if the coconut butter is too hard to even get out of the jar then microwave the glass jar for 20 to 30 seconds until it is softened enough to remove it from the jar. Or, allow the container to sit in a bowl of hot water for 10 minutes). Turn the heat onto medium low and stir constantly until the coconut oil and coconut butter have melted. Remove from the heat.
- Stir in the remaining wet ingredients: Immediately stir the tahini paste until well combined, then stir in the maple syrup and the vanilla until well combined.
- Stir in the cocoa powder: Sift the cocoa powder and the cinnamon into the wet mixture – sifting helps to prevent lumps of cocoa powder in the fudge. Use a whisk to whisk everything together until it’s all well combined.
- Freeze: Pour the fudge into the prepared bread pan. Transfer the bread pan to the freezer. Freeze for 30 minutes, or until frozen solid. If using the small silicone molds then you might need only 15 minutes of freeze time.
- Cut: Once the fudge has frozen solid, remove from the freezer and allow the fudge to sit at room temp for 15 to 20 minutes (depending on how cold or warm your kitchen is). Use the parchment paper to remove the fudge from the bread pan. Use a large sharp knife to cut into squares. Keep in mind that you don’t want to allow the fudge to become too soft otherwise it is hard to handle. If using the silicone molds then you can simply unmold them.
- Serve: Serve the fudge immediately, and at room temp, after it has softened a bit, but not gotten too soft. See below for storage.
- Storage: Add leftover fudge to an air tight container that’s lined with parchment paper, stack the fudge and store in the freezer for up to 3 months. When you want to serve it, allow the fudge to come to room temp for 10 to 15 minutes, or just until softened enough to eat.
Notes
tahini paste: you can sub any other smooth, creamy nut butter or seed butter you like here. Just keep in mind that you may taste the nut/seed butter. The tahini paste doesn’t come through very strong making this a nice neutral dark chocolate fudge. Peanut butter would be good for a nice peanut butter cup flavor. Almond butter, cashew butter, and sunflower seed butter would also work with slightly varying results.
Maple syrup: You could maybe use honey in place of the maple syrup. Although, I have not tested this, so I can’t say for sure weather it will work because the consistency of honey and maple syrup are so different. The consistency of the ingredients matters for the end result that has a similar mouth feel as fudge.
Make sure to keep this fudge at in the fridge, and not at room temp for too long, especially if your kitchen is really hot. The fudge will kind of get melty on you. This isn’t the ideal dessert for traveling if you don’t have easy access to a freezer to store leftovers.
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