Easy Vegan Freezer Fudge
What you Need to Make Vegan Freezer Fudge
- Silicone Ice Cube Tray. These are my favourite for making freezer fudge and fat bombs. Each square is the perfect size for one little bite. I recommend these ones on Amazon.
- Coconut oil. Coconut oil is the magic that makes freezer fudge work, so for this recipe, there are no subs for coconut oil. Well, you could actually use cacao butter but I’d recommend coconut oil for these.
- Sunflower seed butter. I used Sunbutter sunflower seed butter because I love the smooth, creamy texture. It has the perfect creamy consistency for freezer fudge. That being said, you can use any nut or seed butter you like. Use Sunbutter or tahini for nut-free freezer fudge, otherwise, peanut butter, almond butter and cashew butter all work. Just make sure it’s not too dry, whatever “butter” you use should be easily spreadable.
- Liquid stevia drops. Even unsweetened, these are yummy but to sweeten them up a bit, I use about 20 drops of liquid organic stevia for sugar-free fudge.
- Pink sea salt (optional). I like a little pinch of pink sea salt in these. You can either mix it in or sprinkle it on top. Totally optional though!
How to Enjoy Freezer Fudge
The finished fudge must be stored in the fridge or freezer. If you store them in the fridge, they’ll be a bit softer and you should be able to bit into them. If you store them in the freezer, they’ll freeze solid but very quickly melt at room temperature.
I like to eat them straight from the freezer and let them melt in my mouth or let them sit at room temperature for 5 minutes so they slightly soften into an amazing, creamy piece of fudge you can bite into.
They’re also perfect if you pull them from the freezer before they’ve frozen completely solid. The texture is to die for!
If you make 15 pieces of fudge from this recipe, each piece will be 128 calories with 2 grams of carbs, 13 grams of fat and 2 grams of protein. These are on the larger size, so you could definitely stretch it out to make 18-20 smaller piece, reducing the calories for each piece.
More Vegan Treats
Sugar-Free Fat Bombs // Vegan Chocolate Peanut Butter Cups // Salted Caramel Tahini Cups // 2-Ingredient Vegan Chocolate Caramel Cups // Raw Chocolate Peanut Butter Banana Cups // Raw Vegan Cashew Coconut BallsPrint
- Place the solid coconut oil in a small saucepan or microwave-safe bowl and either melt it stovetop or in the microwave. Once it’s completely melted, stir in the sunflower seed butter, stevia and salt, if using. It should be smooth and creamy with no lumps.
- Divide the mixture between 15 silicone ice cube squares or silicone cupcake liners. Place the ice cube tray in the freezer for 30-45 minutes until they fudge is firm enough to pop out. Enjoy right away or place back in the freezer to store. They can be stored in the freezer for up to 3 months.
- Serving Size: 1
- Calories: 128
- Sugar: 0.8 g
- Fat: 13 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 g
Keywords: fat bombs, nut-free fat bombs, keto fudge, vegan fudge