This healthy vegan paleo salted caramel fudge recipe needs just 5 minutes and 3 ingredients to make! It’s smooth, creamy and made without condensed milk or butter. Instead, it uses cashew butter and coconut oil and sweetened with stevia. Keto, Sugar Free, Dairy Free.
Dairy Free Vegan Salted Caramel Fudge
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Hands down, one of my most favorite desserts of all time. However, something I’d eat on occasion, due to the unhealthy nature of it.
A few weeks ago, I tried a delicious refined sugar free fudge, thinking it was sugar free. While it was refined sugar free (no white sugar or high-fructose corn syrup), it was sweetened with dates.
While dates do yield a caramel-like consistency, I wanted a keto-friendly and easier way to get my fix.
Enter iHerb and their range of groceries which could allow me to create a fool-proof creamy fudge made with NO sugar, NO condensed milk, and NO sugar.
I often use iHerb to stock up on nut butter, sticky sweeteners, and liquid stevias. I adapted one of my homemade fudge recipes to make one which had a salted caramel flavor!
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How to make 5-minute fudge
This creamy, melt-in-your-mouth 5-minute fudge recipe needs just 3 ingredients and is completely dairy-free. It simply requires you to melt your three ingredients together and refrigerate or freeze until firm- That’s it!
To make this creamy salted caramel fudge, you only need three ingredients-
- A smooth nut or seed butter of choice
- A sticky sweetener of choice
- Coconut oil
- Caramel stevia (optional)!
THE NUT OR SEED BUTTER OF CHOICE
The milder the nut or seed butter you use, the more prominent the salted caramel flavor would be.
I’ve tried this salted caramel fudge with a few varieties. For the best flavor, I would recommend using either cashew butter, smooth almond butter or for a nut-free alternative, sunflower seed butter.
These three nut/seed kinds of butter are super mild tasting, which really allows the salted caramel flavor to shine through.
Other nut or seed kinds of butter which work include smooth tahini and smooth peanut butter, but both these are quite overpowering, so I wouldn’t recommend it unless you really enjoy either of these flavors.
THE STICKY SWEETENER
Keto and sugar-free friends, this works with a monk fruit sweetened maple syrup– This is the only kind of sugar-free syrup I’d recommend using, as it has the consistency needed to hold this easy salted caramel fudge together.
COCONUT OIL OR COCONUT BUTTER
I used to think coconut oil and coconut butter were the same things. After attempting to eat an entire spoonful of coconut oil, thinking it was possible to consume it as though it were coconut butter, I realized how different they were.
Coconut oil is like any oil on the market- It’s the oil which has been extracted from the coconut.
Coconut butter is blended coconut flesh, which produces a creamy, sweet spread.
You can technically use either in this recipe, but I find coconut oil gives it a better texture and really notes the salted caramel flavor.
The final ingredient is the English Toffee stevia, which is optional but highly recommended. It provides that extra caramel flavor to take it up a notch while giving it a little extra sweetness.
Please note that this is completely optional- There is already ample sweetness in the syrup used.
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- Line a 24-count mini muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted.
- Remove from heat and whisk very well, until a smooth, glossy texture remains. Add optional liquid stevia and mix once more.
- Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.
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