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–+ servings
parchment paper with rocky road fudge, almonds and marshmallows

Vegan Rocky Road Fudge

This fun and fabulous dessert is perfect for anytime of year. Store your Vegan Rocky Road Fudge in the freezer as it is best served cold!
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Servings: 12 pieces
Author: Teri-Ann Carty
Prep Time: 15 minutes
Freeze Time: 1 hour
Total Time: 1 hour 15 minutes

Equipment

  • freezer
  • 8x8 inch pan

Ingredients

  • 180 g dark chocolate chopped
  • ¼ cup coconut oil
  • 1 cup tahini
  • 195 ml condensed milk
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ½ cup roasted almonds chopped
  • ½ cup roasted hazelnuts chopped
  • ½ cup macadamia nuts chopped
  • ½ tsp salt
US Customary - Metric

Instructions

  • Place a sheet of parchment in an 8x8 pan.
  • In a large glass measuring cup place chopped chocolate and coconut oil. Heat in the microwave for increments of 30 seconds or until melted (approx. 1 minute).
  • Add in remaining ingredients and stir to combine. Scrape into the prepared baking sheet. Smooth out top with an offset spatula.
  • Place in the freezer on an even surface for 1 hour. Once the fudge has set, remove from the pan and slice into squares.

Notes

Store in an airtight container. Best kept in the freezer.

Nutrition

Serving: 1piece | Calories: 438kcal | Carbohydrates: 30g | Protein: 9g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 391mg | Fiber: 4g | Sugar: 20g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.