Let’s face it ~ the real hero is fudge. Especially when it’s a healthy and easy recipe like this “icebox” Sunflower Butter Fudge with Dark Chocolate and Sea Salt. Also known as Cookie Dough Fudge, cuz that’s just what it tastes like.
This easy no-bake vegan fudge recipe has only five ingredients, takes all of five minutes to throw together, and is a cinch to make. The hardest part is being patient during the two hours or so it takes the fudge to firm up in the icebox.
All you need for this fudge is some good quality sunflower seed butter, pure maple syrup, a little coconut oil, chopped dark chocolate or chips, and some flaky sea salt.
For the sunflower seed butter I like the Once Again sunbutter that is roasted, lightly sweetened & lightly salted. But you can also get the unsalted/unsweetened one, or go with a different butter altogether.
Peanut, almond or cashew butter would also work well here. Just make sure you get a thick and creamy one vs one that is “drippy” or too runny, otherwise it won’t firm up. For peanut butter I love the organic Santa Cruz creamy dark roast peanut butter. And if almond butter is more your jam go with that (Once Again also makes almond butter).
But if you are feeling especially nutty, you can make your own nut or seed butter.
Dark chocolate & sea salt make this extra yummy!
I recommend using pure maple syrup and I love this Brad’s Organic one. And for coconut oil, it’s best to go with unrefined for two reasons. One, it is less processed. And two, it has a more coconut-y taste. I switch up the brands, but always buy organic unrefined.
My favorite dark chocolate to use for a recipe like this is organic Theo 70% dark chocolate, which is vegan, soy-free, gluten-free etc.
And for flake salt the Maldon salt is perfect here!
To make the fudge, you just melt the coconut oil and maple, then mix with the sunflower seed butter. I like to cool my mixture completely before adding chocolate, as I prefer chunks versus melted. But if you like that chocolate swirl action you can add the chocolate to the mixture before it is completely cooled (or even melt the chocolate!).
The melted sunbutter mixture should be smooth
Once you add the chopped chocolate or chips, pour the mixture into a prepared loaf pan and then freeze until firm. I line my pan with parchment paper for easy removal, and prefer If You Care parchment, which is unbleached.
You can use chocolate chips in place of chopped chocolate
TIP: once fudge is poured into the pan and before adding the salt, place another piece of parchment paper on top of fudge and flatten with the bottom of a glass to smooth the top, then gently remove parchment and add sea salt before freezing.
Fudge ready for the icebox
Ideally you want the fudge to be firm enough to slice into squares but not so frozen you cannot slice it. My fudge took about two hours to firm up in the freezer. Once ready, carefully remove from pan and slice into 12 (or more) squares.
Serve the fudge right away and then store in an airtight container in the refrigerator for several days (not at room temp).
In addition to being easy to make, this is a fun recipe to make for the kids or a party. And it’s also a good allergy friendly snack or healthy dessert for kids and adults.
Fudge sliced & ready to serve!
Think you will make this recipe? If so, comment below or tag me on Instagram!
Like this recipe? Check these out…
Homemade Roasted Almond Butter
Toasted Coconut Dukkah
| Servings |
servings
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- 1 cup roasted sunflower seed butter
- 1 tbsp unrefined coconut oil
- 2 tbsp pure maple syrup
- 1/2-3/4 cup chopped dark chocolate or chips
- 1/2 tsp flake sea salt
Ingredients
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- line a standard loaf pan with parchment paper
- in a small saucepan over low heat (or in microwave) melt coconut oil and maple, then stir into sunflower butter
- stir half of chocolate into sunflower butter mixture, then pour into prepared pan
- add remaining half of chocolate to top of fudge mixture, then top with sea salt (TIP: before adding salt you can place another piece of parchment paper on top of fudge and flatten with the bottom of a glass, then gently remove and add sea salt)
- freeze fudge until firm but not completely frozen (mine took a little over two hours)
- remove from pan and slice into 12 squares
- serve right away and store in refrigerator in an airtight container for several days (do not leave at room temp too long!)