Vegan Caramel Fudge

It’s sweet, smooth, and creamy; it’s vegan caramel fudge! Made with just 3 ingredients and ZERO sweetened condensed milk or white chocolate!

Course Dessert

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 148kcal

Author Arman Liew

Ingredients

2 cups cashew butter Can use any nut or seed butter of choice
1/2 cup Coconut Oil
1/4 cup maple syrup
1/4 teaspoon salt optional

Instructions

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.
Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.

Notes

To store: Store caramel fudge in an airtight container in the refrigerator, as it will soften at room temperature. Fudge will keep fresh for up to 2 months.

To freeze: To keep the fudge fresher for longer, place it in a freezer-friendly container and freeze for up to 6 months.

Nutrition