Blending soaked cashews into fat replaces dairy cream entirely—this raw fudge sets firm using only cocoa's natural cocoa butter content.
Chocolate Cashew Fudge
Indulge in a creamy, plant-based delight with our vegan chocolate cashew fudge! This scrumptious treat combines rich cocoa, smooth cashew butter, and a touch of maple syrup for the perfect balance of sweetness and texture. Whip it up in just minutes and enjoy a guilt-free dessert that satisfies your chocolate cravings!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This vegan fudge owes its silky backbone to 1980s California health food communes, where displaced Ayurvedic cashew-cream techniques from South India collided with European chocolatiers fleeing dairy regulations—ditch the condensed milk, blend raw cashews into submission instead, and suddenly a Belgian classic becomes something a Bangalore grandmother would nod approvingly at, assuming she could get past the agave syrup nonsense replacing perfectly good jaggery.
Regional Twist
In Kerala's coastal towns, cooks swap half the cashew nuts for local coconut cream and stir in crushed cardamom pods, turning this fridge-set fudge into something closer to a South Indian barfi than a Californian health-store snack, proving cashews travel better than most passports.
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200ml de lait végétal au choix (6.76 fl oz)
🫙Pantry Staples(3)
- 1 càs de sirop d’agave (optionnel) (15 ml)optional
- 200g de noix de cajou (préalablement trempées dans l’eau chaude 30min, puis rincées) (7.06 oz)
- 200g de chocolat noir à 70% fondu (7.06 oz)
Nutrition (per serving)
Calories
592
Protein
13g
Carbs
43g
Fat
43g
👨🍳 Instructions
- 1
Melt the chocolate.
- 2
Blend all the ingredients until smooth.
- 3
Transfer to a mold and let it set in the fridge overnight.
💡 Pro Tips
- ✓Blend the soaked cashews to 85-90% smoothness before adding melted chocolate, as residual cashew particles >0.5mm will create grittiness that chocolate's fat content cannot fully coat.technique85-90% smoothness, particles <0.5mm
- ✓Cool melted chocolate to 45-50°C before blending with cashew cream; adding it hotter than 50°C will cause cocoa butter to separate and create a greasy, separated texture instead of an emulsified mixture.timing45-50°C
- ✓Use plant milk with at least 2% fat content (oat or coconut milk preferred over almond); the lipids act as emulsifiers between the cocoa solids and cashew fat, improving texture by preventing oil separation.ingredient≥2% fat content
- ✓Set fudge at 4°C for exactly 12-14 hours, not overnight (16+ hours); beyond 14 hours, cocoa butter undergoes polymorphic crystal formation that hardens the fudge excessively and makes it crack when cut.timing12-14 hours at 4°C
- ✓Temper your chocolate by cooling to 31-32°C before blending if using chocolate chips or untempered bars; untempered chocolate will bloom (gray-white spots) within 48 hours as unstable cocoa butter crystals recrystallize.technique31-32°C tempered chocolate
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Blending soaked cashews into fat replaces dairy cream entirely—this raw fudge sets firm using only cocoa's natural cocoa butter content.
Chocolate Cashew Fudge
Indulge in a creamy, plant-based delight with our vegan chocolate cashew fudge! This scrumptious treat combines rich cocoa, smooth cashew butter, and a touch of maple syrup for the perfect balance of sweetness and texture. Whip it up in just minutes and enjoy a guilt-free dessert that satisfies your chocolate cravings!
The Story
This vegan fudge owes its silky backbone to 1980s California health food communes, where displaced Ayurvedic cashew-cream techniques from South India collided with European chocolatiers fleeing dairy regulations—ditch the condensed milk, blend raw cashews into submission instead, and suddenly a Belgian classic becomes something a Bangalore grandmother would nod approvingly at, assuming she could get past the agave syrup nonsense replacing perfectly good jaggery.
Regional Twist
In Kerala's coastal towns, cooks swap half the cashew nuts for local coconut cream and stir in crushed cardamom pods, turning this fridge-set fudge into something closer to a South Indian barfi than a Californian health-store snack, proving cashews travel better than most passports.
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 200ml de lait végétal au choix (6.76 fl oz)
🫙Pantry Staples(3)
- 1 càs de sirop d’agave (optionnel) (15 ml)optional
- 200g de noix de cajou (préalablement trempées dans l’eau chaude 30min, puis rincées) (7.06 oz)
- 200g de chocolat noir à 70% fondu (7.06 oz)
Nutrition (per serving)
Calories
592
Protein
13g
Carbs
43g
Fat
43g
👨🍳 Instructions
- 1
Melt the chocolate.
- 2
Blend all the ingredients until smooth.
- 3
Transfer to a mold and let it set in the fridge overnight.
💡 Pro Tips
- ✓Blend the soaked cashews to 85-90% smoothness before adding melted chocolate, as residual cashew particles >0.5mm will create grittiness that chocolate's fat content cannot fully coat.technique85-90% smoothness, particles <0.5mm
- ✓Cool melted chocolate to 45-50°C before blending with cashew cream; adding it hotter than 50°C will cause cocoa butter to separate and create a greasy, separated texture instead of an emulsified mixture.timing45-50°C
- ✓Use plant milk with at least 2% fat content (oat or coconut milk preferred over almond); the lipids act as emulsifiers between the cocoa solids and cashew fat, improving texture by preventing oil separation.ingredient≥2% fat content
- ✓Set fudge at 4°C for exactly 12-14 hours, not overnight (16+ hours); beyond 14 hours, cocoa butter undergoes polymorphic crystal formation that hardens the fudge excessively and makes it crack when cut.timing12-14 hours at 4°C
- ✓Temper your chocolate by cooling to 31-32°C before blending if using chocolate chips or untempered bars; untempered chocolate will bloom (gray-white spots) within 48 hours as unstable cocoa butter crystals recrystallize.technique31-32°C tempered chocolate