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two-Ingredient Vegan Chocolate Fudge

Dessert recipes truly do not come much easier than this! two-ingredient vegan chocolate fudge that does not demand a sugar thermometer or any fudge generating encounter whatsoever. It is also truly fast and simple to make. 

You know how considerably I adore simple recipes. The fewer the components and measures the far better. On the other hand I often make confident that the finish outcome nonetheless tastes wonderful. What’s the point of an simple recipe if you do not appreciate the fruits of your labour, no matter how simple that labour was!

2-Ingredient Vegan Chocolate Fudge

As the title of this recipes suggests, this two-ingredient vegan chocolate fudge has only, nicely, two components. What are these components I hear you ask?

  1. Your favourite dark chocolate – I utilized dairy-absolutely free 74% cocoa 
  2. And almond butter

That is it! I have added an optional ingredient in case you like your fudge sweeter. You can give the mixture a taste ahead of you pour it into your moulds to see if you are pleased with the sweetness. If not, you can add liquid sweetener to taste. Maple syrup, honey, rice syrup, or any other liquid sweetener will function.

This chocolate fudge is:

  • Vegan
  • Dairy-absolutely free
  • Gluten-absolutely free
  • Reduced in sugar
  • Healthier than typical fudge
  • Speedy to make
  • Quick
  • Needs no sugar thermometer or any other fancy gear
  • And is super scrumptious! 

This 2-ingredient vegan chocolate fudge recipe would make a truly superior dessert choice if you have guests coming more than and don’t have considerably time to invest on generating a difficult sweet treat. It is also a great little treat to curb your chocolate cravings 😀 Really feel absolutely free to use other nut butters if you do not have almond butter, or you can even use seed butters to make it nut-absolutely free! 

two-Ingredient Vegan Chocolate Fudge


100g dark chocolate, broken up into little pieces
120ml (1/two cup) almond butter
Optional – 1 tbsp maple syrup or to taste


Use the double boiler approach to melt the chocolate – fill a little saucepan 1/four way up with water. Heat more than a higher heat until the water boils, then decrease the heat and let to simmer gently. Spot a little heat-proof bowl on top rated guaranteeing the the bottom of the bowl does not touch the water. Add the chocolate pieces along with the almond butter and optional maple syrup. Mix till almost everything is melted and nicely combined.
Pour the mixture into a loaf pan lined with parchment paper, or silicon chocolate moulds (I utilized this 1).
Leave to chill in the fridge till set. 
Retailer in the fridge in an air tight container. 
Take pleasure in! 

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