Creamy Vegan Fudge Recipe

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Did I say vegan fudge? Did I say low-sugar fudge? YES SIREE – these little fudge squares will satisfy your sweet tooth, while keeping your body in great shape. They take5 minutes to make cos they’re no-bake, and keep for weeks in your freezer.


  • 1/2 cup coconut butter (not the oil, but the butter!)
  • 1 ripe banana
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • 2 tbsp brown rice syrup
  • 1/4  – 1/2 cup cacao powder (or unsweetened cocoa powder)
  • 1 tsp vanilla extract
  • 1 tbsp shredded unsweetened coconut
  • You will also need: ice cube trays (I prefer the silicone ones)


  1. Heat the butter by standing the jar in a pan of hot water for a few minutes.
  2. Place all the ingredients in a food processor or high speed blender and blend until smooth. You will need to stop and scrape down the sides a few times.
  3. Spoon mixture into ice cube trays. Sprinkle each cube generously with the coconut and use a tsp to press the top of the cube flat.
  4. Freeze for about 1 hour.
  5. These are best eaten when they have had time to thaw out to a “fudge” like softness. I find that if I take them out of the freezer about 30 minutes prior to eating, they are perfect.
  6. If you use large ice cube molds as I did, you can carefully press out each cube and cut each of them into 4 pieces. Place in an airtight container, and freeze for up to one month.



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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.