This Heart Shaped Chocolate Fudge recipe is made mostly out of dark chocolate and coconut milk, along with some raspberries and white chocolate. These little gems taste deliciously fudgy and make a perfect romantic snack or dessert. To enjoy with your loved one(s) for Valentine’s Day, or just to share a little love for any occasion! Vegan, nut-free, gluten-free, no-bake, and made with only 5 ingredients.
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PRINT, PIN, OR BOOKMARK THIS HEART SHAPED CHOCOLATE FUDGE RECIPE
You can pin or bookmark this recipe to remember to make it later! And remember to leave a comment at the end of the page to let me know how it went for you, or if you have any questions regarding this recipe!
These Heart Shaped Chocolate Fudges are:
- healthy compared to traditional fudge recipes
- no-bake
- gluten-free
- vegan
- rich and satisfying
- moist
- made with only 5 ingredients.
WHAT IS THE DIFFERENCE BETWEEN FUDGE AND CHOCOLATE?
The most obvious difference is in the texture. Chocolate is hard while fudge is soft and moist, as it is created by melting chocolate with other ingredients such as butter and condensed milk.
Looking for more chocolate vegan recipes?
- Raspberry Chocolate Chia Pudding (sugar-free | 5 ingredients)
- Cranberry and Almond Chocolate Bark (only 3 ingredients)
- Cashew Chocolate Fudge Cake (oil-free)
- Tahini Chocolate Stuffed Cookies (gluten-free)
HOW TO MAKE HEART SHAPED CHOCOLATE FUDGE?
You will need the following ingredients to make this recipe:
- dark chocolate
- vegan white chocolate
- full-fat coconut milk
- vegan butter
- raspberries.
Watch the 30-seconds video below to see an overview of the making of this recipe.
View this post on Instagram
There are 3 main steps to this recipe (scroll down to the end of the page to see the full printable recipe):
1- Smash some raspberries and spread them in a silicone mould.
2- Melt a bowl with vegan white chocolate and full-fat coconut milk, using the bain-marie technique. Spread the melted mixture on top of the smashed raspberries and freeze for 15 minutes.
3- Melt a bowl of dark chocolate, vegan butter, and full-fat coconut milk, again using the bain-marie technique. Spread the melted mixture on top of the frozen white chocolate mixture, and freeze for another 20 minutes.
CAN YOU FREEZE HEART SHAPED CHOCOLATE FUDGE?
Most no-bake recipes are usually freezer-friendly. So yes, this is a great recipe to consider freezing for storing quick snacks in your freezer! To unfreeze, simply take out of your freezer and wait until the Heart Shaped Chocolate Fudge has a consistency that is rather moist.
Looking for more no-bake vegan recipes?
- No-Bake Coconut Snowballs (gluten-free | vegan)
- Triple Chocolate Energy Balls (no-bake | oil-free)
- No-Bake Berry Energy Balls (only 4 ingredients)
- No-Bake Chocolate and Oats Cups (oil-free)
SUBSTITUTIONS
I use this heart shape silicone mould to make this Heart Shaped Chocolate Fudge recipe. You could use any other silicone mould. Or you could even line some baking paper on a baking pan, and shape the hearts yourself with a knife after freezing the layers!
If you do not have access to vegan white chocolate, you can make this recipe without the thin layer of white chocolate, and only with the dark chocolate layer.
You can substitute the vegan butter with coconut oil.
I use frozen raspberries but you can use fresh raspberries. I wouldn’t recommend substituting with any other type of berries. However you can make this recipe without the raspberries, in what case I would recommend serving the Heart Shaped Fudge with some fresh fruits.
I use 52 percent dark chocolate, which means the chocolate is rather sweet and the recipe does not require added sugar. You can use any type of dark chocolate, but if you use any percentage higher than 80 percent, you may want to consider adding a sweetener to the dark chocolate mixture (such as maple syrup).
If you need more information feel free to leave a comment at the end of the page. Now let’s get to baking!
Sincerely,
Marlene
Heart Shaped Chocolate Fudge (5 ingredients | no-bake)
Equipment
- Heart Shape Silicone Mould
Ingredients
- 1 small handful raspberries - fresh or frozen
For the dark chocolate mixture
- 200 g dark chocolate* - I use 52 % dark chocolate
- 100 ml full-fat canned coconut milk
- 30 g vegan butter - or coconut oil
For the white chocolate mixture
- 60 g vegan white chocolate**
- 30 g full-fat canned coconut milk
Instructions
- Watch the 30-seconds recipe video to see an overview of the recipe.
- Prepare one bowl with the dark chocolate mixture ingredients, and one other bowl with the white chocolate mixture ingredients. Use the bain-marie technique*** to start melting the white chocolate mixture.
- While the white chocolate mixture is melting, smash a small handful of raspberries and divide them equally in your heart shape silicone mould.
- Spread the melted white chocolate mixture on top of the smashed raspberries and place the silicone mould in the freezer for 15 minutes.
- Meanwhile, melt the dark chocolate mixture, again using the bain-marie technique***.
- Spread the melted dark chocolate mixture on top of the now cold white chocolate mixture. Freeze for another 20 minutes.
- Unmold each Heart Shaped Chocolate Fudge by turning your silicone mould upside down.
- Store in the fridge for up to one week, or in the feezer for up to 4 months.
- Serve cold, and enjoy! Tag me on Instagram @thedorkyfrench if you have tried this recipe.
Notes
Nutrition
Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.
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