Vegan Fudge (Keto & Paleo)
This chocolatey vegan fudge is rich, creamy and guaranteed to melt in your mouth! Made from healthy superfoods, including one secret ingredient no one will guess. They’re an entirely plant-based dessert that is also keto, paleo, and gluten-free.
Whip up a batch of this vegan fudge in just ten minutes and let it set in the freezer for about four hours. The recipe yields 16 squares, making it the perfect dessert for hosting a group with a variety of dietary restrictions. Alternatively, store the whole tray in the back of your fridge and don’t tell a soul… Can’t say I’d blame you!
The best part of these mouth-watering squares is that they are an entirely plant-based alternative to a traditionally dairy-heavy recipe. And! They get their creamy, smooth texture from an unexpected superfood. Which will leave you feeling super smug about devouring a whole stack!
The hidden superfood no one will suspect!
The main ingredient in this vegan fudge is… drumroll, please…
Yes, you read that right! For all of you thinking, “ew, avocados in my dessert?!?”, let me assure you, I was just as skeptical. But, it turns out avocados are actually an amazing substitute for eggs and dairy. They are naturally rich and creamy, which make them a great option when modifying a recipe to be vegan.
And, even though avocados are the main ingredient in this recipe, you won’t even know they’re there! Avocados have a mild, subtle taste, which really lets the other ingredients shine through.
Remember as a kid how your parents used to hide vegetables in all sorts of things just hoping they could trick you into consuming a few micronutrients?
Well, this avocado-based vegan fudge is kind of like that.
Make a batch for your family or for the next time you host a group. I promise you, no one (not even the pickiest of eaters!) will believe this dessert is actually good for them!
How to tell when an avocado is perfectly ripe
The trickiest part in making this vegan fudge is picking out the most perfectly ripe avocado. Too firm and your fudge won’t be melt-in-your-mouth smooth. Too soft and the fudge will lose its dense texture.
Follow this helpful guide on How to Pick & Buy Fresh Avocados to ensure this fudge has the perfect texture!
The second plant-based, keto and paleo ingredient in this vegan fudge recipe is yet another nutrient-packed powerhouse and amazing substitute for dairy. I’m talking about coconut cream!
While the avocado adds a smoothness and richness to the recipe, coconut cream creates that dense, firm texture you expect from a good fudge. I strongly recommend sticking to coconut cream instead of coconut milk if you really want to achieve the perfect texture.
What’s the difference between coconut cream and coconut milk?
Coconut milk has the consistency of cow’s milk and is more watery than coconut cream. It is a really great choice to use in dishes such as curries, dairy-free ice creams, smoothies and oatmeals (like my Silky Smooth Keto Oatmeal!)
Coconut cream, on the other hand, is much thicker and more concentrated than coconut milk. In fact, the thick part that rises to the top of a can of coconut milk is actually known as coconut cream. So, you can imagine how using an entire can of THAT would create a dreamy fudge-like consistency!
I almost exclusively use cacao powder instead of cocoa when baking because of it’s amazing health benefits.
If you want to read more about why I choose cacao over cocoa, check out my Homemade Sugar-free Nutella post.
And, if you have trouble finding cacao powder at your local supermarket, you can easily order it online. The brand I use and recommend is Navitas Organics Cacao Powder.
Making this vegan, keto, paleo and gluten-free fudge couldn’t be any easier! It only takes 10 minutes of prep time before these are ready to set in the freezer for 4+ hours! The most difficult part is definitely the waiting!
To begin, add your coconut cream, cacao powder, Lily’s Dark Chocolate Baking Chips (vegan, keto, paleo and gluten-free chocolate chips!), Swerve, coconut oil, vanilla extract and salt to a saucepan and cook over medium-high heat until all the ingredients are melted and smooth.
Once that’s done, set your saucepan aside and peel and pit the two avocados. Place the avocados in a high-speed blender or food processor and blend until very creamy. Personally, I use and recommend this Cuisinart 8 Cup Food Processor.
Once the avocados are smooth like buttah, add the melted ingredients from the saucepan into your food processor and pulse/blend until everything is combined!
Now, simply scoop the mixture out into your parchment-lined baking dish and spread evenly. Top with chopped walnuts, or another topping of choice, and place in the freezer for about four hours. You want the fudge to be totally set and solid but not yet turning white (indicates over-freezing).
After the four hours, remove your baking dish from the freezer. Lift the fudge out by grabbing hold of the parchment paper, and cut into 16 even squares. Serve immediately or place in the fridge to prevent the fudge from going too soft.
The question most of you are probably wondering is, “what do I do with the leftover vegan fudge?”. First of all, congratulations for having any leftovers at all. You are obviously more disciplined than I am.
Once you’ve frozen the fudge and cut it, it can actually be stored in the fridge for two to three days without losing it’s texture or consistency. There is no need to store these in the freezer! In fact, I recommend against it because the fudge becomes more like ice cream squares if it is frozen too long. And, while ice cream squares don’t sound terrible, that’s not really what we’re going for. Although, this has me thinking about possible future recipe ideas…
On the other hand, if this vegan fudge is left out at room temperature for too long, it can become a little softer than desired. For best results, I suggest leaving the squares in the fridge right up until you are ready to serve them.
If you’re in the mood for other dessert square ideas, hop on over to my Keto Peanut Butter Blondies recipe I posted last month!
If you try this vegan fudge recipe, please rate it and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
Want to try other avocado-based desserts? Here are a few I love:
- Flourless Avocado Brownies by The Castaway Kitchen
- Fudgy Chocolate Avocado Cake by Sugar Free Londoner
- Dairy-Free Chocolate Avocado Buttercream by All Day I Dream About Food
The idea for this Vegan Fudge (Keto & Paleo) recipe came from Chocolate Covered Katie’s Avocado Chocolate Mousse.
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Vegan Fudge (Keto & Paleo)
- 2 ripe avocados
- 2/3 cup coconut cream
- 1/2 cup raw cacao powder
- 1 cup Lily’s Dark Chocolate Baking Chips (vegan, keto, paleo and gluten-free!)
- 1/3 cup Swerve Icing sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chopped walnuts (optional)
- Line a 9×9 or 8×8 baking pan or casserole dish with parchment paper
- Combine the coconut cream, raw cacao powder, chocolate chips, Swerve, coconut oil, vanilla extract and salt in a saucepan. Heat over medium-high, stirring continuously until melted and smooth. Set aside.
- Peel and pit the avocados and place in a high speed blender or food processor. Blend or process until very smooth. Add the melted chocolate mixture and blend again until completely combined and smooth.
- Transfer the mixture into the lined baking pan. Sprinkle with walnuts (optional) and place in the freezer for about 4 hours.
- Remove from freezer. Pick the fudge up out of the baking pan using the parchment paper and place on a cutting board. Cut into 16 even squares and serve immediately!
- Once the fudge has been frozen, you can store the leftovers in the fridge- the consistency will remain firm and fudge-like!