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No-bake vegan chocolate fudge bars

No-bake vegan chocolate fudge bars

Eating a varied diet is one of the most important pieces of nutritional advice I can give to anybody. However, those with special diets have an added complication, and variety is often overlooked.

Being restricted in what you can eat can leave you in an unimaginative and unhealthy rut. If you suffer from coeliac disease or avoid a food for ethical reasons, it’s easy to build up a list of safe foods and never try anything new. Unfamiliar foods can fill people on special diets with fear – all those ingredients on the back of pack that you can’t pronounce tend to put you off. So what’s the solution? Make them yourself!

As someone who isn’t coeliac or vegan, the one thing I really struggle with is healthy snacking. There are so many snacks out there that are full of empty calories (food that give us lots of energy but little or no vitamins and minerals), and you can easily consume more calories, fat and sugar by eating a snack than a main meal. So, I decided to combine the two – healthy snacks suitable for those with special diets.

Here is my favourite super-healthy, raw, no-bake, gluten-free snack bar recipe that you can take in lots of different directions – try mixing it up with whatever dried fruit, nuts or seeds you have at hand. You can chuck them together in a big batch and they’ll last you the whole week. They are super easy, super delicious, and they contain a good combination of carbohydrates and protein that will keep you full until your next meal – so go nuts! (Sorry.)

No-bake vegan sticky chocolate fudge bars

I got the idea of this from my friend who makes the most incredible chocolate brownies, and have used a combination of cocoa powder and raw cacao. Cacao is raw chocolate, and is believed to contain more nutrients than cocoa powder because it hasn’t been heated to such high temperatures. Cacao is a great source of magnesium, which helps our muscles to function properly, reduces tiredness and fatigue, and helps us build muscle. Who said chocolate couldn’t be healthy?

Makes 12 bars

Base layer

  • 170g dates
  • 75g cashew nuts
  • 65g cup pecans
  • 3 tbsp maple syrup
  • 2 tbsp cocoa nibs

Chocolate topping

  • 1 tbsp coconut oil
  • 3 heaped tbsp cocoa powder
  • 3 tbsp maple syrup
  • 2 tbsp chia seeds
  • 50g dates
  • 40g pecans or cashew nuts

Method

Soak chia seeds in a bowl with 8 tbsp of water and leave aside. Place all the base layer ingredients in a food processor and blend until combined and sticking together. Press the mixture into the bottom of an inch-deep tray.

Next, place all the topping ingredients in the processor with the chia seeds and most of the water then blend until smooth. Stop to taste the mix, and if you like it a bit sweeter add a little more maple syrup.

Scoop the topping out and smear on top of the base layer, then put the tray in the freezer for at least an hour. Once it’s set it’s ready to cut into portions. You can store it in the fridge and it will last a week, or in freezer if you’ve done a big batch.

Nutrition information: Per serving; 209kcal, 12.7g fat(3.5g saturated), 4.2g protein, 17.6g carbs, 15.6g sugar


No-Bake Chocolate Almond Butter Bars (Paleo, Vegan)

In need of a treat? A sweet that’s small but satisfying, simple to make yet sophisticated enough to serve? Then these no-bake chocolate almond butter bars are what you need. Made from only a handful of ingredients you may already have in your pantry, these easy almond butter bars come together in a matter of minutes and are gluten-free, vegan and paleo-friendly.

Like an almond butter cup in bar form, these no-bake bars start with the tried and true combination of chocolate and almonds and create an irresistible bite-sized treat that’s even easier to make and sure to satisfy your sweet tooth.

Creamy, crunchy, sweet, salty and of course chocolatey, these bites are the perfect way to dress up the ordinary and make a special treat that’s easy enough to whip up on a weekday but nice enough to serve for a special occasion. The top layer is rich and fudgy with a salty sprinkle of toasted almonds, while the base is a deliciously chewy layer of almond butter mixed with a little sweetener and almond flour for structure and heft.


How do you get oatmeal bars to stick together?

The answer is laying in both the binding agent and the amount of moisture inside the mixture. The binder helps to ensure that the oats and add-ins in the no bake oatmeal bar will stick together.

Ingredients that are used to bind the mixture together include nut butters, chopped dates, maple syrup, honey, agave, melted marshmallows, mashed banana and ground flaxseed mixed with water. However, the most common binding agent seems to be peanut butter.

Can you make no bake oatmeal bars without peanut butter? Yes, peanut butter is definitely an ingredient you can remove from the equation or simply substitute it for another nut butter that you prefer.

Why are my no bake oatmeal bars not sticking together? If the no bake oatmeal bars are crumbling into granola and not sticking together, then you may have a moisture problem. The moisture level in the individual ingredients may vary for lots of reasons (i.e. brand, climate and storage conditions).

If the recipe was followed and all of the ingredients were properly measured, then you have the option to add nut butters, syrup or honey to help bind the crumbly mixture together, but those have a tendency to alter the recipe and make it taste too sweet. In this instance, add a tablespoon of water or melted coconut oil to increase the moisture level which helps the uncooked oatmeal stick together.


Special Diet Notes: Vegan Chocolate Fudge

Chocolate Mint Fudge Tartlets (vegan, gluten-free & allergy-friendly)

Chocolate SunButter Cup Brownies (vegan, gluten-free & allergy-friendly)

No Bake Fudge Brownie Bites (vegan, gluten-free & allergy-friendly)

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Vegan No-Bake Oatmeal Fudge Bars

These Vegan No-Bake Oatmeal Fudge Bars are rich, chocolaty, and melt-in-your-mouth delicious! Plus, it tastes incredibly buttery without containing any butter. You will get a rich treat you can enjoy while know it’s still vegan food. This makes everything taste better to me.

These oatmeal fudge bars are bursting with rich, chocolaty, irresistible fudge, but unlike typical recipes loaded with condensed milk, this one is made up of dates and cocoa. These incredibly addicting square bars are packed with wholesome ingredients you will enjoy.

The crust is made from processed rolled oats, almond flour, and raw almonds. These ingredients stick together and they make the perfect brownie crust time and time again. Then the filling is made from pitted and roughly chopped dates and unsweetened cocoa powder. I bet you wouldn’t be able to move on with your life until you make these extraordinarily attractive brownies.

The simplicity of dates, cocoa powder, coconut oil in place of chocolate chips and condensed milk is brilliant. And no one will be able to tell the difference. Make these and all you will see is smiles on people’s faces whether they prefer a vegan diet or not. Delicious!

This vegan dessert recipe and beautiful photos are courtesy of Running With Spoons. You can get this Vegan No-Bake Oatmeal Fudge Bars Recipe by clicking here.


How to make Peanut Butter Chocolate Bars:

Here are the ingredients we will need for the 3 layer bars:

  • almond meal or flour
  • cocoa powder
  • coconut oil
  • maple syrup
  • sea salt
  • peanut butter (or nut butter of choice)
  • vanilla extract
  • coconut flour
  • chocolate chips

We start by making the “cookie” layer. We’ll start by mixing together the almond meal, cocoa powder, coconut oil, syrup, and sea salt. It will form a sticky “dough” type mixture. Set aside an 8࡮ pan and cover with parchment paper like a sling (you can also spray with nonstick spray). Press the dough mixture into the pan with your fingers, or use a piece of parchment paper on top as you press down. Transfer the pan to the freezer.

Make the peanut butter layer by stirring the peanut butter with melted coconut oil, vanilla extract, and maple syrup. Spread this layer on top of the chilled chocolate cookie layer.

Transfer back to the freezer and let chill for about 15-20 minutes, or until firm. Now make the chocolate layer by melting the chocolate chips with coconut oil and stir until smooth. Pour the chocolate layer on top of the peanut butter layer. and spread with a spatula.

Chill for another hour. Pull out of the freezer and cut into small pieces. I cut into a 6࡬ grid for small pieces.


HOW TO MAKE NO-BAKE ESPRESSO CHOCOLATE FUDGE CAKE

FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST

This cake is a breeze to make. Here's what you need:

STEP 1

Process all of the crust ingredients together and press into a tin.


STEP 3

Melt the chocolate and the non-dairy milk together then add to a food processor with the other filling ingredients.


STEP 4

Process until smooth, then pour/spoon onto the crust.


Level off the top then chill for a few hours or overnight.


Make some optional chocolate curls. Remove the cake from the pan and scatter them on top.

This No-Bake Espresso Chocolate Fudge Cake is:

  • Rich and indulgent
  • Very chocolatey
  • Sweet, but not too sweet
  • Decadent and really fudgy
  • Super easy to make
  • Pretty healthy a far as chocolate fudge cakes go
  • Gluten-free with a nut-free option too
  • Great for making in advance as it keeps really well in the fridge for ages.

It is absolutely perfect served alone, but would also be amazing with some fresh raspberries or other berries to cut through the richness.

I must say that I'm pretty fussy as far as chocolate cakes and raw desserts go, but this one is superb. We all absolutely loved it. Brandi has outdone herself.

If you want to try more of her wonderful recipes, be sure to check her book out. You can find find it on Amazon here, or everywhere else thats sells books.

For more no bake recipes, check out these great options:

And if you want more indulgent chocolate-y vegan recipes, check out these great options:

And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!


Ingredients for vegan fudge

The ingredients in this vegan fudge may seem unconventional, but they come together in the most creamy, rich chocolate fudge that you’re going to love! It’s sweetened naturally with medjool dates, which add caramel-y gooeyness. Almond butter and coconut oil make it creamy and smooth. Finally, the cocoa powder adds rich chocolate flavor (without the whole melting process!)


3 Easy No-Bake Vegan Dessert Recipes

The first recipe is chocolate peanut butter oatmeal bars. This easy dessert combines 2 of the best flavors (peanut butter and chocolate). This delicious dessert is light, healthy and easy to make. Check out the recipe here: Chocolate Peanut Butter Oatmeal Bras

Tahini Fudge:

This vegan tahini fudge is one of the easiest recipes ever! You just need to put all the ingredients in one bowl, stir it, pour and just wait until it set. The result is AMAZING! Check out the recipe here: Tahini Fudge

Healthy Date Bars:

This easy and healthy dessert doesn&rsquot contain any sugar all the sweetness comes from the dates. These healthy date bars are vegan, gluten free, raw and super delicious. A must try recipe. Check out the recipe here: Healthy Date Bars

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Natalie Beam

Banana-based ice cream, often called "nice" cream, is the quintessential vegan no-bake dessert. It's relatively easy to make since it just takes a blender, a few minutes of prep, and a freezer. With frozen bananas and mango, you can have a tropical-flavored dessert.


Mini Chocolate Crust Tips

Pressing crusts into mini cupcake liners can be tricky. For the easiest execution, I use individual silicone mini muffin molds. They’re great for making mini cupcakes and dairy-free peanut butter cups, too!

For the tartlets, just drop a spoonful of the crumb mixture into each mold and press it into the bottoms and lightly up the sides. Then pick up the mold and use your thumb, rotating the mold as you go, to easily press the crumb mixture up the sides. You’ll quickly get the hang of it!


Watch the video: Σπιτικό Παγωτό Βανίλια. Άκης Πετρετζίκης (January 2022).