Vegan Fudge Bars

Today, I’d like to introduce you to my friend Emily, her blog has been on my short list of “must reads” for years. Emily’s blog is a little bit of everything, life updates, delicious recipes and she is my inspiration for officially going dairy and gluten free. Warning: her kids will in fact give you baby fever - tinkerbell costumes, and fedoras and sweet brown eyes, oh my! (Seriously)

Hello and nice to “meet” you! I’m Emily and I blog over at One Lovely Life. I’m so happy to be guest posting today for Mackenzie! I feel like we’ve been blog friends for ages. I love her blog and Instagram feed, envy her race training dedication, and love her CLOTHES. (Seriously, lady, please share your wardrobe secrets.)

I asked if Mackenzie wanted anything in particular and she suggested something sweet. Um, yes please. We went gluten and dairy free a year ago for our daughter Sophie, so I completely understand missing pizza and cheese and ice cream, but I’ve also learned to love foods that are naturally dairy and gluten free.

(Emily and her sweet husband Michael - don’t you just love her dress?)

There are so many great blogs, books, and corners of the internet to look for inspiration these days. I’ve fallen hard for vegan fudge and raw brownie recipes. They might sound too healthy to really count as dessert, but friends, let me tell you: once you try a bite, you’ll understand.

Creamy, chocolaty, a little crispy-crunchy… oh yes. Decadence at it’s still-healthy best. Feel free to change these up any way you like. Change up the nuts, or add a little of your favorite flavoring. Make it yours! One more hint: these are embarrassingly delicious straight from the freezer. Just saying… Enjoy!!!



Vegan Fudge Bars

Yield: 16-20 bars


For the fudge base:
2c raw nuts (cashews, pecans, or almonds are nice)
2c unsweetened coconut
1c unsweetened cocoa powder or raw cacao
1/2c pure maple syrup
10-12 dates, pitted
1 tsp vanilla extract
1/4 tsp salt

For the chocolate topping:
1/2c pure maple syrup
1/2c unsweetened cocoa powder or raw cacao
1/4c coconut oil, melted
1 tsp vanilla extract
pinch salt


To make the fudgy base, pulse nuts and coconut in a food processor until very fine. Add cocoa powder, maple syrup, dates, vanilla, and salt. Pulse until mixture comes together and pulls away from the sides (there will still be some texture from the nuts and coconut).

Press mixture into a 8x8" or 9x9" square pan, lined with parchment. Press out until smooth and even.

To make the chocolate topping, whisk together syrup, cocoa powder, coconut oil, vanilla, and salt until quite smooth. Pour over fudgy base layer and spread out to evenly coat. Place whole mixture into the refrigerator or freezer to chill until firm. Slice into 16-20 bars and enjoy!


Variations and ideas: Pecans lend a caramelly undertone. If you go with almonds, you can also try adding 1/4 tsp almond extract along with the vanilla in the fudgy base for an extra punch. If you use cashews, you can even try adding a few drops of peppermint extract along with the vanilla extract.


2 Responses to “Vegan Fudge Bars”

  1. #
    cheri — April 16, 2022 at 2:38 pm

    Love the way these fudge bars look, with the little speckles of coconut throughout!

  2. #
    Emily — April 17, 2022 at 7:11 pm

    Oh, lady, thanks again for the chance to guest post for you. I hope you’re having the time of your life!!!

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