Nutrition

A Vegan Freezer Fudge Recipe That's Actually Nutritious

2 min read
You'll want to try this antioxidant-packed freezer fudge recipe that just happens to be vegan.
You'll want to try this antioxidant-packed freezer fudge recipe that just happens to be vegan.

Article Content

Nutritious, convenient, and dietary restriction-friendly—isn’t that the trifecta in the realm of homemade desserts? Leave it to integrative chef Blaine Arin Tacker to whip up a vegan fudge recipe that ticks all those boxes.

Consider the addition of sunflower butter, for example: It’s not just a winning ingredient because of its nutty, mild flavor, but its nutritional profile to boot. Sunflower butter is a good source of vitamin E—an antioxidant that lends support against oxidative stress. It’s also a good source of magnesium (an important helper in bone support) and zinc, a jack-of-all-trades that helps support normal immune function, vision, and bone health.* (1,2)

All that, and this delicious treat is ready for snacking in 25 minutes or less.

Chocolate & Sunbutter Freezer Fudge Recipe

Gluten free, nut free, vegan

Sunflower butter layer:
  • 1 cup sunflower butter
  • ¼ cup + 1 tablespoon melted coconut oil
  • 3 tablespoons maple syrup
  • ¼ teaspoon salt
Chocolate layer:
  • 1 cup sunflower butter
  • ¼ cup + 1 tablespoon melted coconut oil
  • 2 tablespoons cocoa powder
  • 4 tablespoons maple syrup
  • ¼ teaspoon salt
  • For topping: flaky sea salt (optional)
Instructions:
  1. Line the bottom and sides of a 8” x 4” loaf pan with parchment paper.
  2. Add sunflower butter layer ingredients in a bowl and whisk until smooth.
  3. Combine chocolate layer ingredients in a separate bowl; whisk until smooth then set aside for later.
  4. Pour sunflower butter mixture into prepared pan and use a spatula to spread it out. Tap pan lightly to remove air bubbles. Freeze for 15-20 minutes.
  5. Take pan out of freezer and pour chocolate mixture over sunflower butter layer, using a spatula to spread evenly. Tap the bubbles out again. Sprinkle with flaky sea salt. Freeze for 15 minutes, or until the fudge hardens.
  6. Remove from pan, cut and serve.

References:

  1. Thomas, R., & Gebhardt, S. (n.d.). Sunflower Seed Butter and Almond Butter as Nutrient-Rich Alternatives to Peanut Butter. Retrieved from USDA
  2. Are Sunflower Seeds Good for You? Nutrition, Benefits and More. (n.d.). Retrieved from Healthline

Meet Our Expert

WhoWeAre-Mastaneh

Dr. Mastaneh Sharafi, PhD, RD, VP of Scientific Affairs at Ritual

Dr. Mastaneh Sharafi has a PhD in Nutritional Sciences and is a Registered Dietitian. She received her training from Penn State University and University of Connecticut where she researched dietary patterns, chemosensory perception and community nutrition. Her dietetic work is focused on promoting healthy eating habits by translating the science of nutrition into practical information for the public.

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WhoWeAre-Mastaneh

Dr. Mastaneh Sharafi, PhD, RD, VP of Scientific Affairs at Ritual

Dr. Mastaneh Sharafi has a PhD in Nutritional Sciences and is a Registered Dietitian. She received her training from Penn State University and University of Connecticut where she researched dietary patterns, chemosensory perception and community nutrition. Her dietetic work is focused on promoting healthy eating habits by translating the science of nutrition into practical information for the public.

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This article was written by our content specialist.

vhoff

Victoria Hoff, Writer

Victoria Hoff is an accomplished writer, journalist, and former wellness editor who has covered a wide variety of health, nutrition, and wellness topics during her tenure. She graduated Magna Cum Laude with a Bachelor of Arts from New York University, and after writing for Vogue, Elle, Byrdie, The/Thirty, and more, channeled her editorial skills into a marketing career.

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vhoff

Victoria Hoff, Writer

Victoria Hoff is an accomplished writer, journalist, and former wellness editor who has covered a wide variety of health, nutrition, and wellness topics during her tenure. She graduated Magna Cum Laude with a Bachelor of Arts from New York University, and after writing for Vogue, Elle, Byrdie, The/Thirty, and more, channeled her editorial skills into a marketing career.

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