17 Sep No Bake Chocolate Fudge Bars
This No Bake Vegan Chocolate Fudge packed with nutrients – the healthy protein and fat from the nuts as well as the antioxidant from the cacao powder. It is paleo, refined sugar-free and super easy to make. These Chocolate fudge bars make the perfect energy bites for some quick pre-workout snacks or mid-afternoon pick-me-up healthy option.
Made with raw cashews, sweet potatoes, cacao powder and a pinch of sea salt, these no bake chocolate fudge bars are so fudgy, smooth and chocolate-y.
It is also so easy to make. Especially when there is no baking required. All you need is to pulse all the ingredients into a food processor. Then you could top it with any fruit of your choice and stick it into the freezer.
Why Do I love Raw Chocolate Fudge Bars
Peanut butter and Chocolate Duo
These two are truly the best duo. I love anything peanut butter and chocolate! If you are with me on this obsession, you have to check out my No-Bake Peanut Butter Chocolate Bars and No Bake Peanut Butter Chocolate Balls.
Super easy to make
All you need is to pulse all the ingredients (there are only four) in a food processor, roll into balls, freeze, enjoy!
Vegan, Gluten Free and Low Sugar
These no bake chocolate fudge bars are healthy and suitable to a lot of diet restrictions. It is my favorite energy bites to fuel me from being “hangry”.
Made with Sweet Potatoes
You may know that I bake a lot with sweet potatoes. But yes, you guessed it. I love adding sweet potatoes to everything.
Adding sweet potatoes to the chocolate fudge bars make this recipe the perfect pre and post workout snack.
These raw chocolate fudge bars are good source of protein and healthy fat from the raw nuts, complex carbs from the sweet potatoes, antioxidant from the cacao powder. They make the best pre and post workout snacks.
Benefits of Cacao
There are so many benefits to cacao powder.
First, it is rich in antioxidant and can improve cognitive function.
Second, it is also the ultimate mood-booster (read more here), great brain food and has shown benefits for stabilizing blood sugar and weight control.
How to make Vegan Chocolate Fudge Bars extra Fudgy
Soaking nuts overnight
First of all, soaking nuts and seeds has great health benefits. Soaking in some warm water and salt helps to break down the phytic acid in nuts and seeds, therefore make the nutrients more available for our body to digest.
Secondly, soaking softens the nuts which makes these chocolate peanut butter balls extra gooey and fudgy.
Steam Sweet Potatoes
First, steam sweet potatoes until super soft. I love using steaming method because microwaving or baking tend to dry them out.
Second, peel the skin of sweet potatoes then mash with a fork.
Lastly, add to the food processor. There you have it.
No oil or nut milk required like my raspberry chocolate fudge bar recipe. Because the steamed sweet potato, smooth peanut butter and soaked nuts all contribute the smooth and fudgy texture.
Variations to Spice up your Chocolate Fudge Bars
To Make Paleo Chocolate Fudge
Instead of peanut butter, you can sub with cashew butter or sunflower butter, which is also one of my favorites.
- Birthday Cake sprinkle
- Trail Mix
- Fresh Figs
Different Flavors and Spices
- Sweet and Spicy: Cayenne Pepper + Maple Syrup
- Peppermint Chocolate: 1 tsp peppermint extract
Now scroll down to check out the full recipe for this no bake chocolate fudge bars. It is so healthy and yet perfect to satisfy your chocolate cravings, sweet tooth and give you a mood boost.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
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- 2 cups nuts/seeds of choice (soaked overnight)
- 1/4 cup cacao powder
- 1/2 cup mashed sweet potato
- 1 pinch sea salt and cayenne pepper
- 1/4 cup honey or maple syrup (Optional: If you prefer sweeter)
- 2-3 Large Strawberries
- 1/3 cup peanut butter (or preferred nut butter)
- In a food processor, pulse all the dry ingredients until blended well
- Add wet ingredients, Blend again (see notes for this step)
- Pour the mixer into a loaf pan
- Add fruit of choice on top (I used frozen raspberry here)
- Freeze for half an hour before cutting
- Store in fridge or freezer. ENJOY with a cup of coffee or matcha latte
- I love using Japanese Yam (the purple-ish red skin, and white insides).
- For paleo option, sub the peanut butter with other nut butter of your choice. My favorite is cashew butter or sunflower seed butter.
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