5 Ingredient No Bake Fudge Drops

There are certain days when a girl just needs her chocolate and yesterday was one of those days for me. Why I didn’t just have a handful of chocolate chips and be done with it is beyond me. Sometimes I over complicate things… I think it’s the Taurus in me.

My chocolate themed day began with a batch of protein pudding made from tofu, raw cacao and honey. It was really good, but far too rich to actually indulge in. If you’re like me with your chocolate, you want to sit in front of the TV with a spoon and go to town on the mound of chocolate before you. This pudding didn’t let me do that so, back to the kitchen I went to come up with something better.

Then I thought baking the pudding in something may help dull down the sweetness. Seconds later I was throwing ingredients in a large mixing bowl in hopes that the final result would resemble chocolate fudge clif bars. There was no time for planning a recipe, I was in the zone.

As luck would have it, 10 minutes in the oven turned the chocolate mounds into heavy artillery. Who knew that combining oats, pudding, and almond flour could be so lethal?

I was about to give up when I remembered the drops recipes I created last year. There was mojito, cashew lemon, spiced flax, and peanut butter banana but never a chocolate version… seems wrong, doesn’t it?

In the end, I surprised myself with a recipe that couldn’t be simpler. I just wish I’d thought of it before I wasted an entire block of tofu, a perfect bag of chocolate chips, and half a day. But whatever, I had fun and my house still smells like melted chocolate.

There could be worse things.

5 Ingredient No Bake Fudge Drops
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free
Prep time: 
Total time: 
Serves: 20
Satisfy your chocolate craving with simple vegan fudge balls made with nut butter, dates and cacao powder.
  1. Line a small baking sheet with parchment paper and set aside
  2. In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
  3. Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
  4. Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
  5. Seal container and return back to freezer until ready to eat.
I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using ½ cup of the nut butter of your choice.

View Nutritional Information (once on page scroll down)

What’s your go-to recipe when you’re craving chocolate?

Common, everyone has them!

Pin It

Comments | Leave Your Comment

  1. I don’t often buy dates because I end up just eating them all I love them so much! So, would honey be a good substitute? Any other suggestions?

    • I’m in the same boat. They’re dangerous (especially dipped in homemade almond butter. YERM!!) Honey would not work, definitely needs to be dried fruits of some sort. Sorry ;(

  2. I am trying to figure out what I did wrong. I couldn’t find coconut oil so I subbed it for pure vegetable shortening. I took it out of the freezer and it didn’t roll and when I tried rolling it, my hands were cover with oils and cocoa. Need to try again after Christmas ):

    • Coconut oil, and shortening are COMPLETLY different. Coconut oil is hard at room temperature, but if you heat it up it will turn into liquid oil. Shortening doesn’t harden like coconut oil.

  3. Made these a few times now and they taste fantastic, just like ‘real’ truffles. I have so far been using cashew butter and omitting the coconut milk (only as I don’t use it for much else) and they come out great. Thanks so much for this recipe, I can’t believe it has no sugar in and no nasty ingredients, gives me an excuse to eat plenty and not feel too guilty :D !!

  4. Does the coconut milk need to be refrigerated first? Or does it not matter? is there a solid and watery part and which do I use? Thanks

  5. Is it ok to leave out the coconut oil or can it be substituted please? I gave up buying it as they were always in massive jars and I can’t tolerate a lot of it so it just takes up room in the very small fridge we have. I also don’t have coconut milk but do have coconut cream, would this work and would it be the same quantity? Thanks ever so much, just found your site and very excited to try the recipes x

    • Hey! I’m not too sure on the substitutions. Many of what you mentioned would massively change the recipe… Perhaps you could use medjool dates and cocoa powder?

  6. Actually when you say no sugar your forgetting that a cup full of dates has 93 grams of sugar. Just a heads up for any candida diet people.

    • Hey Brendan – nope, didn’t forget! Here at Healthful Pursuit, we classify “sugar-free” as no coconut sugar, white sugar, brown sugar, “no sugar added”. This recipe definitely wasn’t tagged as Candida friendly. So we’re good there. Thanks for your help!

  7. I made these tonight in place of the usual (really bad for me) batch of cookie dough for movie night. Definitely a hit. I didn’t have cashew or coconut butter, and the almond butter I had was no-stir (so even softer and has cane syrup in it), so I left out the milk. The batter was the consistency of frosting, not dough, so I added another T of cocoa and two scoops of primal fuel protein powder. It did the trick and they are YUMMY!

    • Wow, the frosting doesn’t sound all that bad either and love that you added protein powder. Leaps and bounds better than your cookie dough ritual! Nice work, Charlotte :)

  8. We have coconut allergies in our house. Any ideas on what to use in place of it?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: