Vegan Chocolate Fudge with an Omega Boost
This super-easy, rich tasting vegan chocolate fudge gives you a nice dose of Omega 3s, as it features hemp or chia seeds and walnuts. Made in minutes, it needs about an hour of refrigeration to set up. If you can’t wait that long, pop it in the freezer! Photos by Hannah Kaminsky.
Makes 16 squares
- 1 1/2 cups vegan semi-sweet chocolate chips or chocolate buttons
- 1/2 cup natural nut butter (peanut, cashew, almond …
just make sure it isn’t hard and clumpy)
- 3 tablespoons maple syrup, brown rice syrup, or agave nectar
- 1/3 cup hemp seeds or 1/4 cup chia seeds
- 1/4 cup finely chopped nuts, preferably walnuts
- 1 to 2 tablespoons cacao nibs, optional
- Coarse salt for topping, optional
Combine the chocolate chips, nut butter, and syrup in a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring frequently once it starts melting. You can also do this in a the microwave; combine the three ingredients in a microwave-safe bowl; Start with 45 second; stir, and add a few seconds at a time. Either way, the mixture should be smooth and thick.
Remove from the heat and stir in the seeds and walnuts, and optional cacao nibs.
Scrape the mixture into an 8- by 8-inch or 9- by 9-inch baking pan. Smooth it in evenly, patting in with the back of a small spatula.
Sprinkle the top with the optional salt (use the salt sparingly; it’s just for a nice accent, not to make the fudge salty!
Score into 24 or 36 little squares with a butter knife. Refrigerate the fudge uncovered for at least an hour. If you’re in a hurry, place in the freezer for about 30 minutes. Store any not eaten immediately in the refrigerator, covered.