Vegan Salted Caramel Dark Chocolate Fudge

This is a simple and delicious vegan recipe on how to make salted caramel dark chocolate fudge! There are only 4 ingredients! It’s made in under 15 minutes— then, just pop it in the fridge for an hour, slice, and enjoy!

Dairy-Free • Gluten-Free • Nut-Free Option • Vegan • Vegetarian

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Ingredients and equipment needed

Step by step instructions

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Ingredients and equipment needed

Ingredients:

• Dark chocolate
• Nut butter
• Medjool dates
• Sea salt

Equipment:

• Double boiler / pan with a sieve
• Silicone Spatula
• Parchment paper
• Bread tin / small baking tray
• Blender / small food processor
• Reusable glass containers (for storing)

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Step by Step Instructions

Step 1. First, start off by melting the dark chocolate in a double-boiler on the stove top (low heat). If you don’t have a double boiler, you can create your own by placing a colander/sieve over a pan of simmering water. Then, place a heatproof bowl in the colander, making sure the water doesn’t touch the bowl. Then, break apart the chocolate or add the chocolate chips to the bowl. Continue to stir until the chocolate is melted. Or, use a microwave in 15 second increments, stirring in-between.

I recommend using a silicone spatula to help scrape down the sides as you stir. My favourite spatula is this little red KitchenCraft Silicone Spatula! [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

Note: To keep this recipe vegan and dairy-free, double-check the ingredient label on the dark chocolate you are using. I prefer to use 75-85% dark chocolate.

Step 2. Now, it’s time to turn the heat off and add in the nut butter or tahini (nut-free). The chocolate will be warm enough to melt the creamy nut butter (or tahini) and it will begin to thicken.

Step 3. Next, pour the chocolate mixture into a small baking tin lined in parchment paper. The parchment paper makes is easier to lift out and slice later on. Keep in mind the larger the tin, the thinner the fudge slices will be. Then, set the chocolate mixture aside.

Step 4. Next, it’s time to make the salted date caramel. For this recipe, it’s best to use medjool dates because of their soft and gooey texture.

What are medjool dates?

Medjool dates are a dried stone fruit full of fibre and antioxidants. They are known for their natural sweetness and are commonly used in raw dessert recipes or in replace of raisins or other dried fruit. As you’ll see in this recipe, they don’t need to be heated or cooked to get that gooey caramel texture! They are found in most grocery stores near the fresh fruit or in the baking isle next to the nuts and raisins. They are a great staple to have on-hand because they last for months in the cupboard and even longer in the fridge (6 + months)!

Note: Noor dates are another common date variety, but it is much harder to get the caramel consistency.

If your medjool dates aren’t as fresh (or they have hardened a bit), pit them, then soak them in water for 10 minutes. Next, add the dates to a blender or small food processor with 2-3 tbsp warm water and blend until it creates a smooth caramel texture. Then, pour it straight onto the chocolate mixture and swirl it around using a knife until it’s evenly distributed throughout the chocolate.

Step 5. Lastly, sprinkle sea salt flakes on top and place it in the fridge for at least 1 hour. Then, take the baking tin out of the fridge and remove the parchment paper. Carefully slice or break apart the fudge and enjoy! Keep any leftovers in the fridge in an airtight container for 3-5 days. The texture may begin to change the longer it is kept in the fridge.

[Disclaimer: As an Amazon Associate I earn from qualifying purchases.]

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