Vegan Fudge Bars

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Christy R. Underwood

Christy R. Underwood

Just a regular chick who figured out how to heal from many chronic illnesses who wants to inspire you to do the same.

Vegan Fudge Bars

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Vegan Fudge Bars

These went over like gangbusters here at our house! My Dude has a slight chocolate addiction. LOL

Since they are raw vegan, there is no baking required. YAY!!! So, if you’re burning up in the hot summer months and want a healthy dessert treat, this is your recipe!

The entire time I was making this recipe, I was thinking of my family and their obsession with chocolate!

I just don’t get it! Like, I think the recipe tastes amazing, but I am in no way Jonesing toget my chocolate fix on. HAHAHA

I have witnessed holidays where loving threats of war were waged when someone would touch the chocolate pies!

This recipe is a great substitute for those holiday 

Coconut Butter

If you don’t already know it, coconut butter and coconut oil are not the same thing. So, the recipe will taste pretty gnarly if you miss that tip.

I like to make my own coconut butter. 

To make coconut butter:

  • 16 oz unsweetened organic coconut shreds
  • food processor or Ninja

That is all you need. You keep blending until the coconut shred turn into butter. Keep scraping down the sides of the food processor/Ninja to keep it all consistent.

The 16oz of coconut shred will be enough for this recipe and leave about 2 oz left over.

Essential Oils

Lots of folks love mint and chocolate together. There are even those few folks that would love to have a drop of Wild Orange in their fudge mix.

If you’re going to add essential oils to this recipe, I would use a toothpick to get a drop of the essential oils onto. Then, stir the toothpick around into the fudge. Repeat this process until you get the desired flavoring you prefer.

You can also just omit the essential oils, it tastes great either way.


Wish List

You may see that I have this ceramic coated baking pan from Amazon below, or the sugar free chocolate chips.

My current 9×9 baking dish is not optimal but it’s rarely been used. I will replace it when I feel that it has served its purpose, LOL.

As for the chocolate chips, my desire is to make my own from scratch…but I have not gotten to that point of doing a test batch or 3 hahaha.

Most store-bought vegan chocolate chips have refined sugar in them, like these Enjoy Life chips that are in most stores. However, the chips that I use are right below this text. They are sweetened with Stevia.

I still want to make my own, though. Hopefully soon I will get to that!

Vegan Fudge Bars

Vegan Fudge Bars

Vegan Fudge Bars are quite the treat in our home. They are easy to whip up and have 3 delicious layers.
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Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, no bake,, raw vegan, refined sugar free, soy free, vegan
Servings: 9 servings
Author: Christy R. Underwood


Walnut Crust Layer (bottom layer)

  • 1.5 cups organic walnuts
  • 1/4 cup organic pure maple syrup
  • 1 pinch Himalayan pink salt
  • 1/2 tsp organic pure vanilla extract

Vegan Fudge Layer (middle layer)

  • 1/2 cup organic coconut butter
  • 1 tbsp organic peanut butter
  • 2 ripe organic bananas cut into 2 inch pieces
  • 1/4 cup organic cacao powder
  • 3 tbsp organic pure maple syrup
  • 1 tsp organic pure vanilla extract
  • 1 pinch Himalayan pink salt
  • 1/4 tsp organic Saigon cinnamon
  • 1-2 drops doTERRA Peppermint essential oil optional

Coconut Cream Whipped Topping (top layer)


Walnut Crust Layer (bottom layer)

  • Add all ingredients to your Ninja or food processor. Pulse until your desired consistency. I like mine to be slightly chunky, but not overly chunky.
  • Put this walnut mixture into a 9x9 pan & pat it down to be smooth & even.

Vegan Fudge Layer (middle layer)

  • Add all ingredients to a mixing bowl and mix thoroughly. Then, add this layer on top of the walnut crust.

Coconut Cream Whipped Topping (top layer)

  • I keep a can of full fat coconut milk in the fridge at all times. This way I am ready to go whenever I need. But it needs to be refrigerated at least 8 hours. When you open the can, use only the solidified portion of the coconut milk to make your whipped cream topping.
  • Scoop out that solidified portion of the milk and store any liquid bits left. Place the solidified coconut milk into a dish that can tolerate a hand mixer
  • Begin whipping the solidified coconut milk with the hand mixer on low to medium. Then, slowly add 1 tablespoon of monkfruit sweetener into the whipped cream and continue to whip.
  • Taste the cream to see if it's to your liking. If not, add in another tablespoon of the sweetener in.
  • Whip until it makes peaks.
  • Add onto the top layer of the the vegan fudge.
  • Garnish with vegan dark chocolate chips.
  • Chill for 2 hours and then serve!

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