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Rocky Road Fudge (Vegan and Dairy-Free)
Recipe By
Recipe By :
Laura Reigel
Servings :
25
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
EQUIPMENT
▢
silicone baking pan
(affiliate link)
▢
parchment paper
(affiliate link)
▢
silicone spatula
(affiliate link)
INGREDIENTS
▢
16
ounces
chocolate chips
I like Guittard bittersweet
▢
1
cup
coconut cream
▢
3
cups
vegan mini marshmallows
▢
1
cup
almonds
▢
a sprinkle of flake salt
(Optional, but worth it)
INSTRUCTIONS
Microwave the chocolate chips for 1 min on high, stir. Repeat 3xs or until melted and smooth.
Add the coconut cream, stir or whisk until well blended and smooth.
Add the nuts and marshmallows.
Pour the mixture into a square silicone baking pan or a pan lined with foil or parchment.
Freeze until firm. Remove from pan.
Sprinkle with flake salt.
Cut into 16 or 25 bite-size pieces. 😎
Video
data-volume="70" data-ratio="16:9" >
RECIPE TIPS
Store in an airtight container at room temperature or in the refrigerator.
NUTRITION
Serving:
1
piece
|
Calories:
170
kcal
|
Carbohydrates:
11
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
1
mg
|
Sodium:
2
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Calcium:
27
mg
|
Iron:
2
mg