Vegan Salted Chocolate Fudge
Prep time
Cook time
Total time
This recipe does require a little planning ahead (soaking the cashews) and patience (as it chills), but your efforts are rewarded with a week's worth of sweet, savory, chocolaty little hits.
Serves: 10-12 servings
  1. Melt the chocolate in a double broiler over medium heat.
  2. While the chocolate is melting, pulse the cashews in a food processor until mostly smooth, about 2 to 3 minutes.
  3. Whisk the coconut oil into the melted chocolate until fully incorporated. Whisk in the creamer, sugar, vanilla, salt, and cayenne (if using). Let cook, whisking often, for another 1 to 2 minutes, or until the sugar is completely dissolved. Remove from heat.
  4. Pour the chocolate mixture into the food processor with the cashews. Process the mixture until very smooth, about 2 to 3 minutes, resting as needed to keep the chocolate from getting too hot.
  5. Optionally strain the chocolate through a fine mesh strainer into a medium bowl, stirring continuously to speed up the process. This removes any cashew bits and makes the chocolate smoother.
  6. Pour the chocolate into greased ramekins or and 8-inch baking pan lined with parchment paper and level out. Refrigerate, uncovered, for at least 4 hours.
  7. When chocolate has set, loosen the edges by running a butter knife along the sides. Invert the ramekins or baking dish to dislodge the fudge or lift it out using the parchment paper.
  8. Dust the dairy-free fudge with cocoa powder and cut into ½ inch pieces. Keep refrigerated if there is any left. The fudge freezes well, too.
Recipe by Go Dairy Free at