Dark Chocolate Vegan Fudge Recipe

In my ongoing mission to make all the things with hemp seeds, I wondered if I could take my go-to raw vegan fudge recipe and swap the hazelnuts with a combination of one part hemp and one part cashews. This Dark Chocolate Hemp Turmeric Fudge is the result, and it’s pretty much loaded with superfood goodness.

Vegan Fudge with Superfoods

How much superfood goodness? Well, there’s:

Raw cacao powder – a fantastic source of antioxidants and magnesium

Hemp seeds – full of healthy fats and protein

Turmeric – everyone’s favorite anti-inflammatory powerhouse

Bee pollen – rich in vitamins and minerals, in addition to being a complete protein

Coconut oil may not be the superfood we thought it was, but it plays a crucial role in this fudge, giving it that chewy, melt-in-your-mouth quality that makes traditional fudge irresistible.

The ground turmeric gives this fudge a unique flavor that any golden milk fan will appreciate, but you can leave it out if you’re not keen on that. And if you don’t have bee pollen on hand, you can omit it or top your fudge with something else: hemp seeds, cacao nibs, chia seeds, or chopped nuts—they all work just fine.

Photos by Ana Stanciu

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Dark Chocolate Vegan Fudge with Bee Pollen

A chewy raw fudge that's packed with superfood ingredients.

Prep Time10 mins

Total Time10 mins

Course: Desserts

Servings: 24 pieces

Calories: 72kcal

Author: Hello Veggie

Ingredients

• 1/2 cup raw cacao powder
• 1/2 cup hemp seeds
• 1/2 cup raw cashews
• 1/4 cup virgin coconut oil (solid, not melted)
• 1/4 cup maple syrup
• 3 teaspoons ground turmeric
• 2 tablespoons bee pollen

See also

Vodka Blush Recipe (aka Rosemary's Baby Cocktail)

Instructions

• Line a small baking dish or large loaf pan with parchment paper.
• Combine all of the ingredients except the pollen in a food processor, and process until the mixture is completely smooth. This might take several minutes, depending on the power of your food processor.
• Transfer the fudge mixture to the prepared baking dish, and use a spatula to spread it into an even layer.
• Sprinkle the bee pollen over the fudge, then press down on the toppings a bit so they stick.
• Refrigerate the fudge until it's solid, then pull up the parchment to remove it from the baking dish and cut it into squares.
• Store the fudge in an airtight container in your refrigerator or freezer. (You can totally eat the fudge straight out of the freezer!)

Notes

If the coconut oil starts to separate from the rest of the mixture, continue to process until smooth, then place the bowl of your food processor in the refrigerator for 30 minutes. Stir or process again to mix the oil back in, then transfer to the prepared baking dish.

Nutrition

Serving: 1piece | Calories: 72kcal | Carbohydrates: 4.8g | Protein: 2.2g | Fat: 4.8g | Saturated Fat: 0.4g | Fiber: 1.2g | Sugar: 2.5g