Vegan Rocky Road Fudge
A fun twist on a super simple classic fudge! This vegan rocky road fudge hits all the salty + sweet notes for me, with very little ingredients required. They’re easily made vegan with the right chocolate chips + marshmallows. And the caramel is insane. Only two ingredients and tastes just like the real deal– I kept the extra to use another time (ice cream, apple dipping, you name it!).
Lastly, the sweetness level can be adjusted to your preference. I used 4 tbsp of maple syrup; if you like things on the much sweeter side, you can use up to 6. Enjoy!
Ingredients
- 1½ cups chocolate chips
- 1 tsp coconut oil
- 1 cup almond butter
- ½ tsp vanilla
- 4-6 tbsp maple or honey (room temperature or warmed up)
- pinch salt
- 1 cup mini marshmallows or 6 large, cut small
- ½ cup sliced or slivered almonds roughly chopped
Caramel:
- ½ cup full fat coconut milk
- ¼ cup coconut sugar
- pinch salt
Instructions
- Melt chocolate chips + coconut oil over double-boiler (a glass bowl over small pot of simmering water) or in microwave (30 seconds at a time, stir).
- While chocolate is melting, make the caramel. Combine the coconut milk, coconut sugar + sea salt in a small pot. Bring to a low bubbling simmer and let cook, uncovered for about 10-12 minutes. Stir every couple minutes to prevent burning. Once reduced + slightly thickened, pour into a bowl and add to the fridge to cool/thicken more.
- Once chocolate is melted, remove from the heat and let cool a few minutes. Add the almond butter + vanilla extract and stir well.
- Slowly add in the maple syrup or honey (at room temp or warmed a bit!) and stir to combine. If the chocolate is too hot and/or the sweetener is too cool, it could cause the mixture to seize.
- Line a loaf pan with parchment or wax paper so its hanging over the two longer edges a bit. Add the marshmallows + chopped almonds to the chocolate mixture (saving a few for the top!) and gently stir to combine. Pour into the pan and evenly spread.
- Drizzle the caramel on top (I only used about half, but go nuts) and swirl around a bit. Sprinkle the remaining marshmallows + almonds + a little flaky sea salt on top. Let freeze for at least 2 hours. Remove using the parchment “handles” and chop into 10-12 fudge bars. Store in the fridge for a couple weeks or freezer for a month!
