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Vegan Fudge Bars (gf, df, v, Paleo)


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!



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
  • 1012 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


  1. 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).
  2. Press mixture into a 8×8″ or 9×9″ square pan, lined with parchment. Press out until smooth and even.
  3. 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!