This easy Chocolate Walnut Fudge is a 4-ingredient recipe perfect for the holiday season! Gluten-free, dairy-free, and vegan.
A creamy chocolate fudge is possible without any of the dairy. Studded with chopped walnuts this homemade fudge makes for a delicious treat and the perfect gift for the holidays.
Add this easy fudge recipe and my vegan rocky road fudge to your other gluten-free Christmas desserts on a cookie plate or your dessert table!
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Why you'll love this recipe
- Simple ingredients
- Dairy-free, gluten-free, and vegan
- Quick and easy
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond butter - Choose natural almond butter. The naturally occurring oils help give the fudge the best texture. Cashew butter is a great neutral almond butter substitute.
Chocolate chips - Use vegan semi-sweet chocolate chips. For a more intense chocolate flavor use vegan dark chocolate chips.
Vanilla extract - For best flavor use pure vanilla extract.
Walnuts - Raw unsalted walnuts are recommended.
How to make chocolate walnut fudge
Step 1: Place chocolate chips and almond butter in a microwave-safe bowl. Microwave for 30 seconds, stirring after each, until almost all the chocolate chips have melted. Stir to incorporate the chocolate and almond butter until smooth completely. Add vanilla extract and salt, stirring to combine.
Step 2: Add ¾ cup walnuts and stir until incorporated. Transfer the chocolate mixture to the square baking dish. Smooth into an even layer with a rubber spatula. Sprinkle the remaining walnuts on top.
Step 3: Chill in the refrigerator for 2 hours or overnight to set. Once set, transfer the fudge to a cutting board using the parchment flaps. Cut into squares.
Recipe tip
Ensure the melted chocolate and almond butter are incorporated before adding the walnuts. This will help give the fudge the best texture and chew.
FAQ
Store in an airtight container or wrap individual squares with plastic wrap for 4-5 days or in the refrigerator for up to one week. You can freeze the fudge by placing it in a freezer bag for up to 3 months.
Yes! Cashew butter or sun butter are the best almond butter substitutes for keeping a neutral flavor. For a flavor variation, you can use peanut butter, tahini, or vegan chocolate hazelnut butter.
More walnut recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Walnut Fudge (Dairy-Free)
Ingredients
- 1 ¾ cups dairy-free chocolate chips
- ¾ cup natural almond butter
- ½ teaspoon pure vanilla extract
- pinch of salt
- 1 cup raw walnuts, chopped
Instructions
- Line an 8x8 baking pan with parchment paper.
- Place chocolate chips and almond butter in a microwave-safe bowl. Microwave for 30 second intervals, stirring after each, until almost all chocolate chips have melted. Stir to completely to incorporate chocolate and almond butter until smooth. Add vanilla extract and salt, stir to combine.
- Add ¾ cup walnuts and stir until incorporated. Transfer chocolate mixture to the prepared pan. Smooth into an even layer with a rubber spatula. Sprinkle the remaining walnuts on top.
- Chill In the refrigerator for 2 hours or overnight to set. Once set, transfer fudge to a cutting board by using the parchment flaps. Cut into squares.
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