20-Minute Vegan Chocolate Easter Fudge
Rich, creamy chocolate fudge made with a naturally sweet date and cashew butter base, topped with swirled dark and white chocolate and festive Easter decorations. This no-bake treat combines the indulgence of traditional fudge with wholesome vegan ingredients, creating a satisfying dessert that's perfect for Easter celebrations or any time you crave a guilt-free chocolate fix. The combination of medjool dates and cashew butter creates an incredibly smooth texture, while cacao powder provides deep chocolate flavor. Topped with dairy-free mini eggs and chocolate goldenberries for a festive finish.
Ingredients
- 5 ½ oz medjool dates, pitted weight
- 8 ½ tbsp cashew butter, runny, smooth
- 1 oz cacao powder
- 3 tbsp plant-based milk, room temperature
- 2 tbsp coconut oil, melted, slightly cooled
- salt
- ½ tsp vanilla essence
- 1 ¾ oz dairy-free mini eggs
- 1 ¾ oz dark chocolate goldenberries
- 2 tbsp freeze-dried raspberries
- 3 ½ oz dark chocolate, broken up
- 2 ¾ oz dairy-free white chocolate, broken up
- 2 tsp coconut oil, for melting
- 1 ½ oz dark chocolate goldenberries, for topping
- 1 oz dairy-free mini eggs, for topping
- freeze-dried raspberries, extra, for topping(optional)
Instructions
- 1
Soak the dates in boiling water then drain
- 2
Add dates to food processor with cashew butter, cacao powder, plant milk, coconut oil, salt and vanilla
- 3
Blend until jammy with no lumps remaining
- 4
Pour into bowl and stir in mini eggs, chocolate goldenberries and freeze-dried raspberries
- 5
Transfer to lined 6-inch square dish and press down firmly
- 6
Chill in fridge for 30 minutes
- 7
Melt dark chocolate with 1 tsp coconut oil and white chocolate with 1 tsp coconut oil
- 8
Remove fudge from fridge and alternate pouring dark and white chocolate over base
- 9
Swirl through with fork to make patterns
- 10
Top with chocolate goldenberries, mini eggs and crumbled freeze-dried raspberries
- 11
Chill for 1-2 hours until set
- 12
Allow to sit at room temperature for 20 minutes then slice with sharp hot knife into 9 squares
Tips
Soak dates in boiling water for 10-15 minutes if they're particularly hard to ensure smooth blending.
Use a hot knife by running it under warm water and drying between cuts for clean slices.
Let fudge sit at room temperature before cutting to prevent cracking.
Good to Know
Store in sealed container in fridge for up to 1 week
Can be made 2-3 days ahead and stored covered in fridge
Allow to sit at room temperature for 20 minutes before serving for best texture
Common Mistakes
Don't skip soaking dates to avoid lumpy texture
Don't cut while too cold to avoid cracking
Don't overheat chocolate to avoid seizing
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular chocolate instead of dairy-free?
Yes, but it will no longer be vegan. Use the same quantities of regular dark and white chocolate.
What if I don't have a food processor?
Use a high-powered blender or mash dates very well by hand, though texture may be less smooth.
How long will this keep at room temperature?
Best kept refrigerated. At room temperature, it will soften after 2-3 hours depending on ambient temperature.