Vegan Fudgy Bars
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Vegan Fudgy Bars – They’re insane. You won’t believe how good (and clean) they are!
Oooh, it’s Monday! I find that I wish we had a few more hours/days/years of weekend. Sigh. Ah well. Monday, it is.
Today I’m sharing the vegan fudgy bars I shared on Susie Freaking Homemaker a little while ago. Before you say “oh those are vegan, blah” just give them a try! They are all kinds of delicious.
Creamy, fudgy goodness, just rich enough, and magically made from cleaner ingredients. The shredded coconut less just a little crispy crunch, and they taste unbelievable straight from the freezer.
There are so many ways you can change these up–try using toasted hazelnuts, or use a few drops of almond or peppermint extract.
p.s. still looking for something for your Cinco de Mayo dinner? Check out our list of Tex-Mex favorites here.Â
Vegan Fudge Bars (gf, df, v, Paleo)
Description
Change these up by swapping out the nuts–pecans or toasted hazelnuts are warm and caramel-y. If you use almonds, you can also add 1/4 tsp almond extract. If you’re using cashews, you could even use a few drops of peppermint extract.The options are endless!
Ingredients
For the fudge base:
- 2c raw nuts (cashews, pecans, or almonds)
- 2c unsweetened coconut
- 1c unsweetened cocoa powder or raw cacao
- 1/2c pure maple syrup
- 10–12 dates, pitted
- 1 tsp vanilla extract
- 1/4 tsp salt
For the chocolate topping
- 1/2c pure maple syrup
- 1/2c unsweetened cocoa powder or raw cacao
- 1/4c coconut oil, melted
- 1 tsp vanilla extract
- pinch salt
Instructions
- To make the fudgy base, pulse nuts and coconut in a food processor until very fine. Add cocoa powder, maple syrup, dates, vanilla, and salt. Pulse until mixture comes together and pulls away from the sides (there will still be some texture from the nuts and coconut).
- Press mixture into a 8×8″ or 9×9″ square pan, lined with parchment. Press out until smooth and even.
- To make the chocolate topping, whisk together syrup, cocoa powder, coconut oil, vanilla, and salt until quite smooth. Pour over fudgy base layer and spread out to evenly coat. Place whole mixture into the refrigerator or freezer to chill until firm. Slice into 16-20 bars and enjoy!
These look so good. Anxious to give them a try very soon. Glad to know they’re even good frozen. I like when treats freeze well- great to have on hand for a quick snack. Thanks for sharing this!
Yea!!! I have everything to make these except for the unsweetened coconut. Where on earth do you find it? Health food store? Near the normal coconut that is sweetened? I’m so excited to have a treat 🙂
I bulk order from Amazon because we go through it a bit crazy fast, but I can find it at Sprouts, or in the health food section of Fry’s or Safeway sometimes. I get the Let’s Do Organic brand, but Bob’s Red Mill makes a good one too. Hope you can find it!
Hi. I have just been put on a GF and DF eating regime. I am also allergic to almonds so find a lot of the baking difficult as it uses ground almonds. Do you think ground cashew or brazils would work the same? For this recipe what kind of dates do you use? Is it the big fresh medjool ones or just the smaller packet ones (not sure if they are dried)
Thank you so much for your amazing recipies I have lots of new things to try that I think my family will also enjoy
Tracey – Absolutely! Any nut would work beautifully here. I buy Medjool dates (make sure to get the seeds out). BEST OF LUCK!!
Do you think honey would work in place if maple syrup. I realize it might not be vegan then, but that’s okay with me.
Oh, absolutely! Honey works like a charm.
My kids who are 1 and 2 love this, as do I! They have allergies to dairy, egg and some nuts so we love this recipe! Thank you from New Zealand. Five stars!
I’m SO glad to hear that! Hooray!