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
Author: 
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.
Ingredients
Instructions
  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.
Notes
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!

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Comments

  1. These look fabulous!

    How would one make the cashew butter? I picked up raw cashews this morning for another one of your recipes. Do I just toss them in the vitamix or food processor? I’m a newbie when it comes to making vegan treats but I can’t wait to get started!

    Thanks!!!

  2. Hi Leanne,

    You were right in your post! These are perfect for a quick chocolate fix.

    We were coming from my husband’s grandma’s house, where I successfully avoided a rich chocolate cake only because I knew I could make these at home in no time!

    My husband and I had a few over a cup of Pero…and guess what? My husbands begs me today to make them AGAIN!

    I didn’t have cashew or coconut butter, so I left out the milk and used sun butter. They were delicious!

  3. Hi, Leanne! I was just wondering how you store left over coconut milk? Usually when I open a can, I use the whole thing in a soup or something because I don’t want any leftovers. A lot of your recipes have coconut milk in them, but I’m a little worried about spoiling the leftovers. Do you freeze them? Or how do you store it?
    Thanks!!

    • Hi Stephanie! Many of the curries I’ve been making every night for dinner have coconut milk in them so I have no problems using it up. If you don’t make many things that have coconut milk, you can freeze it in an ice cube tray and use it in smoothies!

  4. Hey Leanne, What is Cashini butter? I went to buy ingredients for your baked French Onion Hummus last night and the people at whole food looked at me like I was nuts. I have Tahini, which I’m sure would would in the hummus. But I can’t imagine it in these, which was also on my radar to make this weekend.

    Thanks!

    • Hi Erin – cashini butter is a merge between cashew and tahini butters. You can use tahini for the hummus and any type of nut or seed butter for the fudge balls. Tahini would also be great in the balls!

  5. I try to be good when I have a chocolate craving and stick with cacao powder in almond milk, but I usually end up inhaling an entire bar of dark chocolate. I don’t understand, how could there possibly be 8 servings in one bar?? It’s always one serving for me :)

    • haha your comment made me giggle because I’ve asked myself that very same question!

  6. YUM…. these look like they would totally quench a chocolate fever! Dates, nuts and cacao are seriously my kinda trio :)

  7. Look yummy! Following what Kris said – would sesame Tahini work in place of cashew? I’m finding it hard to get hold of whole and healthy nut butters here and the few I found so far cost a bomb! So I’m building up my healthy store cupboard slowly :)

    • Any nut butter should work, although I haven’t tried it. You may want to start off with no milk just so that they’re not too runny. If you have your own food processor, have you thought of making your nut butters? I do that on occasion to save a couple bucks!