Here’s my issue with a lot of vegan desserts – they lack the decadence that their non-vegan counterparts have. It’s either too dense or too moist and never quite feels right. That’s why I love this vegan date caramel fudge. It always hits the mark with that creamy, date-based caramel sauce swirled into a smooth fudge. Try it out to see for yourself!
Vegan Date Caramel Fudge
Course: DessertCuisine: ContinentalDifficulty: Easy16
servings15
minutes15
minutes314
kcalIngredients
- For the Fudge Base:
1 cup vegan butter, cut into small pieces
1 cup full-fat coconut milk
3 cups granulated sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
- For the Date Caramel Swirl:
2 cups pitted dates, roughly chopped
1/2 cup full-fat coconut milk
1/4 cup vegan butter
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
- Line a 9×9-inch baking dish with parchment paper and set aside.
- In a large saucepan, melt the vegan butter over medium heat. Add the full-fat coconut milk, sugar, cocoa powder, and salt, and stir to combine.
- Bring the mixture to a boil, stirring frequently, and let it cook for 6-8 minutes, or until it reaches the soft ball stage (235-240°F).
- Remove the pan from heat and stir in the vanilla extract. Let the mixture cool for 5-10 minutes, or until it has thickened slightly.
- While the fudge base is cooling, make the date caramel swirl. In a separate saucepan, combine the chopped dates, full-fat coconut milk, vegan butter, and salt.
- Cook the date mixture over medium heat, stirring constantly, until the dates have broken down and the mixture has thickened and become caramel-like in consistency, about 10-12 minutes.
- Remove the date caramel from heat and stir in the vanilla extract.
- Pour the fudge base into the prepared baking dish and smooth it into an even layer.
- Spoon the date caramel over the top of the fudge, using a knife or spatula to swirl it into the fudge.
- Let the fudge cool at room temperature for at least 2 hours, or until it has set.
- Once the fudge has set, remove it from the baking dish and cut it into 1-inch squares. Serve and enjoy!
Notes
- Use a candy thermometer to monitor the temperature of the fudge base as it cooks.
- Stir the fudge base constantly while it cooks to prevent burning or sticking to the bottom of the pan.
- Make sure the date caramel is thick and sticky before swirling it into the fudge base – if it’s too liquidy, then the fudge will not set.
- To create a marbled effect, swirl the date caramel in a figure-eight pattern across the surface of the fudge.
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Complete Nutrition Information
Nutrition Facts
16 servings per container
- Amount Per ServingCalories314
- % Daily Value *
- Total Fat
16g
25%
- Saturated Fat 10g 50%
- Cholesterol 0mg 0%
- Sodium 90mg 4%
- Total Carbohydrate
44g
15%
- Dietary Fiber 2g 8%
- Sugars 39g
- Protein 1g 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Alterations and Modifications
Variations
- Nutty Vegan Date Caramel Fudge: Add 1 cup of chopped nuts, such as pecans or almonds, to the date caramel swirl for a nutty twist.
- Dark Chocolate Vegan Date Caramel Fudge: Use dark chocolate instead of milk chocolate for a richer, more intense flavor.
- Spiced Vegan Date Caramel Fudge: Add a pinch of cinnamon or cardamom to the date caramel for a warm, spicy flavor.
Ingredient Substitutions
- Use coconut sugar instead of granulated sugar for a lower-glycemic option.
- Substitute coconut oil for the vegan butter in both the fudge base and the date caramel for a different flavor.
- Use almond milk or oat milk instead of full-fat coconut milk for a lighter, dairy-free alternative.
Adjusting Sweetness
- Use medjool dates instead of regular dates for a naturally sweeter date caramel.
- Reduce the amount of sugar in the fudge base by 1/4 cup for a less sweet fudge.
Cooking Methods
- Slow Cooker Method: Combine all fudge base ingredients in a slow cooker and cook on high for 2-3 hours, stirring occasionally. Make the date caramel separately on the stovetop and swirl into the fudge once it’s done.
- Double Boiler Method: Melt the chocolate and vegan butter in a double boiler, and stir in the remaining fudge base ingredients. Cook over low heat until the mixture thickens, stirring constantly. Make the date caramel separately on the stovetop and swirl into the fudge once it’s done.
Storage
- Freeze leftover fudge in an airtight container for up to 3 months.
- Store leftover fudge in the refrigerator for up to 1 week and serve it chilled or at room temperature.
- Use leftover date caramel as a topping for vegan ice cream, oatmeal, or yogurt.
Frequently Asked Questions
Yes, you can use any type of chopped nuts you like, such as walnuts, cashews, or hazelnuts.
Yes, this recipe will work with every vegan milk, such as soy milk or even rice milk.
Yes, you can use the soft ball test to determine when the fudge base is ready. Drop a small amount of the mixture into a bowl of cold water. If it forms a soft ball that can be flattened with your fingers, it’s ready.
Yes, you can omit the cocoa powder and add an additional 1/4 cup of sugar for a vanilla-flavored fudge.
