Easy Chocolate Fudge

This easy chocolate fudge recipe is vegan, paleo and… wait for it… takes just 10 minutes to make. How great does that sound? This is a super easy dessert, perfect for any occasion whether it’s a holiday, a simple get-together or any night of the week.

This recipe comes to us from Mihaela Metaxa Albu of Blondelish.

For a video showing how to make this recipe, click here.

For more recipes with maple syrup, click here.

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Prep time: 5 minutes

Cook time: 5 minutes

Ingredients:

• 1 cup (240ml) coconut oil – extra virgin, unrefined
• 1 1/2 cup (150g) cocoa powder
• 1/2 cup (115g) creamy almond or cashew butter (or any nut butter of choice)
• 1/2 cup (120ml) maple syrup
• 1 1/2 tsp vanilla extract
• Optional: Maldon sea salt flakes, to sprinkle

Directions:

1. Line a 9×5” (23cm x 12.5cm) loaf pan with parchment paper. Alternatively, you can use a square baking pan for thinner square pieces of fudge.

2. Melt coconut oil in a saucepan over medium-low heat, for a minute or so.

3. Whisk in the cocoa powder until well incorporated and smooth. Make sure there are no lumps left.

4. Next, turn the heat off and pour in the nut butter, maple syrup, and vanilla extract, and continue to whisk until well combined.

5. Pour the fudge mixture into the prepared pan and sprinkle with flaky sea salt, if desired.

6. Refrigerate until chilled and firm, about 2 hours, or freeze for about 1 hour.

7. Use a sharp knife to cut the fudge into squares. Enjoy!

*Fudge can be stored in the fridge for up to 2 weeks or in the freezer for up to 6 months.*