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Vegan Chocolate Covered Strawberry Fudge

This chocolate covered strawberry fudge is creamy, dreamy, rich, and decadent, just like the romantic treat you're used to, but vegan, dairy free, paleo, and healthy! Plus, it's super easy to make. As a no-bake treat with just 5 ingredients, it will make your heart skip a beat!

Course Dessert, Snack
Cuisine Dairy free, Gluten free, Paleo, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Refreshing Bytes

Ingredients

Chocolate Fudge Layer

  • 1/2 cup coconut butter
  • 1/4 cup liquid sweetener
  • 4 ounces dark chocolate

Strawberry Fudge Layer

  • 1 cup strawberries
  • 1 Tbsp orange juice optional
  • 1/2 cup liquid sweetener

Chocolate Top Layer

  • 4 ounces dark chocolate
  • 1 Tbsp coconut oil

Instructions

Chocolate Fudge

  1. Add coconut butter and liquid sweetener to a saucepan over medium heat.

  2. Cook for 2-3 minutes, stirring constantly. The mixture should start smooth and end as a thick, dense paste.

  3. Break up the first baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it's completely melted and smooth).

  4. Pour chocolate into coconut butter mixture and stir until incorporated.

  5. Line a cupcake pan (12 total) with cupcake liners and put enough chocolate fudge into each cup to cover the bottom (divide into 12).

  6. Put in freezer to set while preparing next layer.

Strawberry Fudge

  1. Add strawberries to clean saucepan over medium heat, with orange juice and liquid sweetener, and simmer until fruit softens.

  2. Mash fruit and continue to simmer until compote forms (10 minutes).

  3. Add coconut butter and stir constantly until dense paste forms.

  4. Remove cupcake tray from freezer. Put enough strawberry fudge into each cup to cover the chocolate layer (divide into 12). Return to freezer.

Chocolate Top

  1. Break up the second baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it's completely melted and smooth).

  2. Heat coconut oil in microwave about 30 seconds or until melted and stir into chocolate.

  3. Remove cupcake tray from freezer. Pour enough chocolate into each cup to cover the strawberry layer (divide into 12). Return to freezer for 30 minutes or until set.

  4. Store covered in refrigerator. Enjoy!