Desserts

December 20, 2018

Chocolate Freezer Fudge

Chocolate Freezer Fudge is made with whole-food ingredients, completely fruit sweetened, and fiber-filled. It's a rich and delicious treat.

Chocolate Freezer Fudge

I wasn't always a huge fan of fudge. Don't kill me, but I don't love chocolate. Chocolate is fine, but I prefer other flavors. Then I made this fudge. 

My Chocolate Freezer Fudge isn't 'traditional' fudge. It contains whole plant foods, not milk and sugar. And that's why I love it. First, it is made with healthy ingredients (keep reading...). Second, it's not overwhelmingly chocolatey while still bringing the chocolate flavor that every good fudge has. I can't get enough.

Because my Chocolate Freezer Fudge doesn't solidify like 'traditional' fudge, it does need to be kept in the freezer (hence the name). Honestly, though, this is a good thing. You can make up a batch and pull out a few pieces at a moment's notice!

The third reason I love this fudge so much is that it's super easy to make. Just throw all the ingredients in the food processor and then freeze! Seriously. No laboring over the stove. Win!

Chocolate Freezer Fudge

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and completely fruit-sweetened
  • Perfect treat— this fudge has tons of good-for-you ingredients with fiber and nutrients for a healthy and tasty snack or dessert
  • Super easy — mix all the ingredients and pop in the freezer, then cut and serve

Ingredients

  • Rolled Oats: Oats act as a base for this fudge. We'll blend them in the food processor to create a flour.
  • Medjool Dates: Dates add natural sweetness. Make sure to remove the pits before you use them.
  • Cocoa Powder: For chocolate flavor!
  • Black Beans: The secret ingredient! Black beans create a smooth and creamy texture, and add protein and fiber. You can't even taste them.
  • Non-Dairy Milk & Full Fat Coconut Milk: To thin the fudge to the correct consistency.
  • Date Syrup: For extra sweetness. If you don't have date syrup you can sub maple syrup.
  • Ground Flaxseeds: Flaxseeds bind together to create and egg-like consistency, helping to keep the fudge together.
  • Vanilla Extract: Vanilla enhances the chocolate flavor.
  • Vegan Chocolate Chips: For some extra chocolate goodness. Chocolate chips add that burst of chocolate in each bite.

Chocolate Freezer Fudge

How to make Chocolate Freezer Fudge

Step 1. Line a 9x9 pan with parchment paper. This will allow you to easily remove the fudge from the pan once it's frozen.

Step 2. Add the oats to the food processor and grind into a flour.

Step 3. Add the dates, cocoa powder, black beans, milk, date syrup, coconut milk, flaxseed, and vanilla. Process until completely smooth.

Step 4. Pulse or stir in the chocolate chips.

Step 5. Spread the mixture into the pan and freeze for 4 hours or overnight. Once frozen, cut the bars into pieces. Allow the bars to sit out 5 minutes before eating. Keep stored in the freezer. Enjoy!

Recipe Prayer

Jesus, thank you for flavorful fudge. Let us use this recipe to celebrate the holidays in a healthy way. Amen.

Related Recipes

Looking for other tasty, chocolate filled plant-based desserts? Try some of my favorites:

Tried this recipe?

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Chocolate Freezer Fudge

Chocolate Freezer Fudge is made with whole-food ingredients, completely fruit sweetened, and fiber-filled. It's a rich and delicious treat.

Author:

Elizabeth

Serves:

16

Prep:

10

min

cook:

0

min

total:

250

min

Ingredients

  • 1/2 Cup Rolled Oats gluten free, if necessary
  • 4 Medjool Dates
  • 1/4 Cup Cocoa Powder
  • 1 Can Black Beans drained and rinsed
  • 1/4 Cup Non-Dairy Milk
  • 1/4 Cup Date Syrup
  • 2 Tablespoons Full Fat Coconut Milk use the creamy part on top of the can
  • 2 Tablespoons Ground Flaxseeds
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Vegan Chocolate Chips

Instructions

  1. Line a 9×9 pan with parchment paper.
  2. Add the oats to the food processor and grind into a flour.
  3. Add the dates, cocoa powder, black beans, milk, date syrup, coconut milk, flaxseed, and vanilla. Process until completely smooth.
  4. Pulse or stir in the chocolate chips.
  5. Spread the mixture into the pan and freeze for 4 hours or overnight. Once frozen, cut the bars into pieces. Allow the bars to sit out 5 minutes before eating. Keep stored in the freezer. Enjoy!

Recipe Notes

This recipe has a mild chocolate flavor, if you prefer an intense chocolate flavor, increase the cocoa powder to 1/2 cup and add another 2 tablespoons of non-dairy milk.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography