Rich Vegan Maple Walnut Fudge With a Buttery Nutty Crunch

I made this Vegan Maple Walnut Fudge for my mom’s birthday last month. The walnuts gave it a buttery crunch, and my aunt said it was her favorite.

Perfect for special occasions or as a simple homemade gift, this easy recipe for vegan dessert is sure to impress. With just a few ingredients and simple steps, you can create a luxurious fudge that is both creamy and satisfying.

Decadent Vegan Maple Walnut Fudge with Crunch

This vegan maple walnut fudge features a creamy texture enhanced by the natural sweetness of maple syrup and the delightful crunch of walnuts. The recipe takes about 20 minutes to prepare and sets in the refrigerator, making it a convenient choice for dessert lovers.

Ingredients

• 2 cups raw cashews, soaked for at least 2 hours and drained
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• Optional: Sea salt for topping

Instructions

1. Prepare Cashews: Soak the raw cashews in water for at least 2 hours, then drain and rinse them.
2. Blend Ingredients: In a blender or food processor, combine the soaked cashews, maple syrup, melted coconut oil, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
3. Add Walnuts: Fold in the chopped walnuts into the fudge mixture until evenly distributed.
4. Transfer and Chill: Pour the fudge mixture into a lined 8×8 inch square baking dish and spread evenly. If desired, sprinkle a pinch of sea salt on top.
5. Set the Fudge: Place the dish in the refrigerator for at least 2-3 hours or until the fudge is firm.
6. Slice and Serve: Once set, remove the fudge from the dish and cut it into squares. Serve chilled or at room temperature.

Cook and Prep Times

• Prep Time: 15 minutes
• Chill Time: 2-3 hours
• Total Time: 3 hours 15 minutes

Nutrition Information

• Servings: 16 squares
• Calories: 150kcal per square
• Fat: 12g
• Protein: 3g
• Carbohydrates: 10g

I store the fudge in an airtight container at room temperature for up to two weeks. The stay rich, and I let pieces come to room temperature before serving.