This is the time of year when Chris and I fight about Halloween candy. I want to buy Sour Patch Kids and Skittles for trick-or-treaters because I hate Sour Patch Kids and Skittles. Chris wants to buy Reese’s Peanut Butter Cups and Snickers bars because he loves Reese’s and Snickers. So basically, I don’t want to eat the Halloween candy and Chris does.
So I thought maybe this year we could compromise a little and I’d make some healthy-ish candy for us and we can hand out Skittles to the kids in the neighborhood. Compromise! That’s what marriage is all about: compromise and me getting my way. I’ve never done a Halloween post before, but I had the idea to try to make a healthy version of Ice Cubes and I figured this was a good time of year to tackle it. You know those little German hazelnut chocolates that melt in your mouth? Chris loves those and when I was thinking about them a few weeks ago, I realized that they must be made with coconut oil–that was the only way to explain their melty yumminess. And after a little bit of Googling, I realized I was right! So knowing they were made with coconut oil, I figured it would be really easy to make them myself.
…and I was wrong! I couldn’t figure out how to replicate the exact texture of Ice Cubes. But I did accidentally stumble upon the best vegan chocolate fudge I’ve ever tasted. I’ve had vegan fudge before, made with nut butters, and while they’re good, the texture wasn’t quite like fudge. And, of course, the fudge tasted like nut butter. This fudge is different–the texture is creamy and rich and it melts in your mouth, just like fudge made with dairy butter. It doesn’t have that buttery finish that real fudge has, but it does have a faint coconut flavor that makes up for it.
I was super excited about this recipe and so was Chris, but he gave me the side-eye when I told him it was healthy. Okay! Fine! It’s healthyish! It’s not an apple or a head of broccoli. But the ingredients in this fudge are healthy. You shouldn’t eat a whole slab of it if you’re counting calories, but you’re better off eating a square of this fudge than a square of traditional fudge.
Print this recipePrep Time
10 minutesTotal Time
10 minutesYield
About 24 squaresStore the fudge in an airtight container in your refrigerator or freezer. If you freeze it, let it sit at room temperature for a few minutes before serving.
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Comments
So, I don’t have hazelnuts.. Do you know of anything else I could use as a substitute? this no dairy diet is killing me, haha.
If you have cashews, those would be the best substitute. Failing that, almonds would work, but they’ll give the fudge a nuttier flavor. Kind of like chocolate-flavored almond butter.
I just made this recipe with cashew nuts – it turned out fantastic.
Thanks for the feedback–I’m glad it turned out well!
I’ve tried to make them last night and followed exactly the recipe but for some reason the mixture didn’t turned out the way it’s suppose to…it was more like a weird paste with the coconut oil dripping from it…! I was so sad because it looks SO GOOD !!! Do you have an idea of what I did wrong?? I want to try again!!:D
I haven’t had it happen with this recipe, but I’ve made truffle recipes with coconut oil where the oil doesn’t incorporate fully at first. I think it’s because the ingredients get a little too warm in the food processor, so usually I let them sit for a little while (or pop the food processor bowl in the fridge for a few minutes), then try again. I’m sorry it didn’t work out for you!
The same thing happened with mine. Not sure why though.
I don’t have a food processor powerful enough to handle nuts. What if i use hazelnut butter? It’s needed for texture, and if the fudge tastes nutty, even better.
What do you think?
I haven’t tried it myself, but I don’t see why it wouldn’t work. You might want to start with a smaller amount since the measurement for hazelnuts won’t be equivalent to hazelnut butter.
The fudge squares look great and I can’t wait to try them out!
My only concern is that I’m following a strict diet recipe, and because of it, I can’t use maple syrup. Is it fitting if I used agave nectar as a substitute?
Would the fudge turn out the same?
Hope you can reply soon 🙂
I haven’t tried it with agave nectar, but I think it should be fine. You may want to start with a smaller amount and add more as needed. 🙂
What are the options to replace the hazelnuts if allergic to nuts and dairy?
I think you’re going to have to find another recipe – you could substitute other nuts for the hazelnuts, but since this is a nut-based fudge, any other substitutions would completely change the recipe.
I’m going to try this. I have a family member allergic to dairy. Thanks.
And if you do come up with a recipe for “Ice Cubes” my FAVORITE I’d be interested. 🙂
Happy experimenting.
I haven’t come up with one yet, but if I ever do, I’ll post it here! 🙂
Hi there,
just wanted to say I made this on the weekend and it was absolutely delicious!
Thanks for the recipe!
Oooh I love making fudge! I made a really yummy peppermint fudge last year that I want to make again this autumn/winter.
What is the shelf life on this or storage time? Can it be frozen at all? Looking forward to making this for a few Vegan friends of mine. Thank-you for posting this recipe! 🙂
These did not come out for me at all, they totally coagulated and the oil separated leaving the chocolate all lumpy. Had to throw the whole batch out.
Made this with my thermomix & omitted the maple & vanilla & instead added 4 tbsps of date paste (to make it sugar-free), & topped with dessicated coconut, soooo good!
Would you mind if I posted my version on a thermy FB page I follow (vegan & raw recipes)?? I’ll post a link to this site of course! =)
Yes, that’s fine. I’m glad you enjoyed it! 🙂
Starting on week 2 of a plant based diet and I was having a very intense craving for something rich and delicious. This fit the bill perfectly. Thank you!
I’m glad you enjoyed the recipe!
I made this recipe. First, I followed it to the letter (except that I couldn’t find hazel nuts, so I used cashews) and it turned out way too oily. I used virgin, unrefined coconut oil, maybe that was the problem. Anyways, the second time I made it, I used half the amount of coconut oil that the recipe called for and it turned out wonderful! It really is a good recipe, but maybe you should use less coconut oil if you live in a hot, humid environment like I do. I live in west central Florida.
This is way late, but perhaps chickpeas might sub for nuts for Cara? Although some nut allergies are legumes allergies also…
Will this fudge melt or get squishy if left out at room temp? I need to be able to wrap the squares in plastic wrap and hand them out in goodie bags. Will this work? Is it possible to bake this recipe like dairy fudge so it becomes more solid at room temp?
Baking the recipe wouldn’t work and it does get really soft at room temperature; this is definitely different than regular fudge!
I had a separation problem and believe that it was due to heat generated by my food processor. The next time I make this, and it will happen, I will blend the dry ingredients first so that the nuts will be blended with the chocolate. And then add the rest. These are so good!
Chopping the nuts in the blender first helps. I used egg beaters to mix everything together. That works.
I added 1 TBSP more syrup and 1 t sp more vanilla. I like my fudge sweeter.