Easy Vegan Chocolate Pistachio Fudge
This easy vegan chocolate fudge takes only 5 minutes to make! It is chocolaty, filled with pistachios, freeze dried strawberries and topped with rose petals.
Spring has Sprung
It’s officially Spring! The weather is getting warmer, the days longer and Easter is just around the corner. I know many of you will celebrate Easter this coming week, but for Greeks it falls later this year (May 2). That’s because we use the Julian calendar. This year, I have decided to fast throughout the Great Lent. That been said, there are specific food restrictions during this period ( no meat, dairy products, eggs, alcohol etc.). Over the past week, I was craving chocolate so badly. Since most of the store bought chocolates contain dairy and eggs, I had to come up with a recipe to satisfy my sweet tooth. Honestly, I’m happy I did, because this vegan chocolate fudge is simply the best.
What’s in the vegan chocolate pistachio fudge?
Coconut Oil: Coconut oil is my second favorite oil to use after extra virgin olive oil. I’m on a mission to incorporate it in more of my recipes. It’s amazing scent and subtle taste is right up my alley. I strongly recommend using coconut oil for this recipe instead of another seed oil.
Maple Syrup: Instead of using sugar, I added maple syrup for sweetness. I warmed it in the microwave for a few seconds before incorporating in the recipe. By gently heating maple syrup, you get the optimal flavor!
Unsweetened Cocoa Powder: This rich vegan chocolate fudge, takes its deep chocolaty taste from unsweetened cocoa powder. When you mix cocoa powder with a warm liquid it releases a more intense flavor. For this recipe, I combined it with melted coconut oil and maple syrup and the result was oomph!
Pure Vanilla Extract: Where there’s chocolate there has to be vanilla extract! It’s the best way to enhance the chocolaty flavor. Ideally, opt for natural vanilla extract.
Pistachios:
A chocolate fudge is good but a chocolate fudge with pistachios is better! I used lightly salted pistachios to add more texture and an earthy aftertaste. If you use unsalted pistachios, just add a pinch of salt.
Freeze Dried Strawberries: They provide a crispy texture and add up to the sweetness. I literally love how freeze dried strawberries paired with pistachios and chocolate. I also tried this recipe with fresh strawberries but it didn’t taste as good. Plus, freeze dried strawberries extend this fudge’s life. However, you can completely omit them or replace them with dried fruits. Whichever route you take, this fudge will turn out amazing!
Edible Rose Petals: Pistachios and rose petals are an excellent combination. As I have stated in previous posts, I’m all about repurposing leftovers. Last week I made this decadent Greek ekmek kataifi and I had a few rose petals left. I topped my vegan chocolate fudge with rose petals and it was instantly transformed to a showstopper! Moreover, they add a floral taste which brings Spring in mind. Again, if you don’t have rose petals you can still make this vegan chocolate fudge without compromising its flavor.
How to make Vegan Chocolate Pistachio Fudge
Grease a 9″x5″ (23 x 13 cm) loaf pan and line it with parchment paper. Set aside. Melt the coconut oil in a microwave and then warm maple syrup for about 15 seconds in the microwave. In a big bowl add the warm melted coconut oil, warm maple syrup, sifted unsweetened cocoa powder and pure vanilla extract. Stir well, until the mixture is smooth without any clumps. The batter consistency should be thick but easy to mix with a hand whisker.
Fold in the lightly salted chopped pistachios and freeze dried strawberries with a spatula. If you use unsalted peanuts, add a pinch of salt. Top with edible rose petals. Refrigerate for 1 hour or until solid. Remove from refrigerator and cut into squares. Enjoy!
The only vegan recipe for fudge you need
To sum up, let me recap why you need to make this vegan chocolate pistachio fudge ASAP! It is chocolaty, soft and rich. It takes 5 minutes to make, it is gluten-free and it is a one bowl recipe. If you give it a try, I would love to hear what your experience was like.
Easy Vegan Chocolate Pistachio Fudge
Ingredients
- 3/4 cup Coconut Oil melted
- 1/2 cup Maple Syrup warm
- 1 cup Unsweetened Cocoa Powder sifted
- 1 tsp Pure Vanilla Extract
- 1 cup Pistachios lightly salted and roughly chopped
- 1/4 cup Freeze Dried Strawberries roughly chopped
- 2 tbsp Rose Petals
Instructions
- Grease a 9"x5" (23 x 13 cm) loaf pan and line it with parchment paper. Set aside.
- Melt the coconut oil in microwave and then warm maple syrup for about 15 seconds in the microwave.
- In a big bowl add the warm melted coconut oil, warm maple syrup, sifted unsweetened cocoa powder and pure vanilla extract. Stir well, until the mixture is smooth without any clumps. The batter consistency should be thick but easy to mix with a hand whisker.
- Fold in the lightly salted chopped pistachios and freeze dried strawberries with a spatula. If you use unsalted peanuts, add a pinch of salt.
- Pour the mixture while still warm into prepared loaf pan.
- Top with edible rose petals.
- Refrigerate for 1 hour or until solid.
- Remove from refrigerator and cut into squares. Enjoy!
Notes
- Make sure to gently heat the maple syrup before using in the recipe for optimal flavor.
- You can omit or replace the freeze dried strawberries with dried fruits such as dates and apricots.
- You can store the vegan chocolate pistachio fudge in an airtight container for up to 2 weeks. I suggest, you store it in refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk
Love a good no-bake dessert! Made this and everyone at home loved it <3 Thank you for introducing me to a chocolate fudge recipe that didn’t require condensed milk :”)
Thank you Vama for trying the recipe and providing feedback! I’m so glad you liked it ????