I baked this Vegan Pistachio Fudge for my niece’s birthday party last weekend. The pistachios made it nutty and smooth, and my friend said it was elegant.
Delicious Vegan Pistachio Fudge
This nutty fudge combines the flavors of pistachios and coconut milk for a smooth and satisfying sweet treat. The preparation time is minimal, and the fudge sets well in the refrigerator to create a firm yet creamy texture.
Ingredients
- 1 cup unsalted pistachios, shelled
- 1 cup full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (vegan, optional for drizzling)
Instructions
- Prep the Pistachios: Reserve a handful of pistachios for topping and chop the remaining pistachios coarsely.
- Blend the Base: In a blender, combine the coconut milk, maple syrup, melted coconut oil, vanilla extract, and salt. Blend until smooth and creamy.
- Mix Ingredients: In a mixing bowl, fold in the chopped pistachios to the blended mixture until evenly distributed.
- Set the Fudge: Pour the mixture into a lined square baking dish or pan. Smooth the top with a spatula and sprinkle reserved pistachios on top.
- Chill: Refrigerate for at least 4 hours or until fully set. For easier cutting, place it in the freezer for the last 30 minutes.
- Serve: Once set, cut into squares and drizzle with melted dark chocolate if desired. Enjoy your homemade vegan pistachio fudge!
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Nutrition Information
- Servings: 16 pieces
- Calories: 120kcal
- Fat: 8g
- Protein: 2g
- Carbohydrates: 10g
I store the fudge in an airtight container at room temperature for up to two weeks. The stay nutty, and I let pieces come to room temperature before serving.
