Recently, I have been exploring vegan dessert options that are also nut-free and seed-free. Typically, vegans incorporate a variety of nuts and seeds into their sweet dish preparations. I was also like that, and I have many nut-based dessert items on this blog. However, recently I became more conscious of the fact that many vegans are allergic to tree nuts, peanuts, and some seeds. So, we need to figure out dessert options that are not only vegan but also nut-free and seed-free.
The 2-ingredient Dark Chocolate Apple Mousse, which went viral online a few months ago, is a great example of a vegan dessert that is free from most allergens. I have made it, and I love it! This recipe is the inspiration behind this Easy Vegan Chocolate Strawberry Fudge.
The only ingredients you need to make this luscious fudge are dark chocolate and strawberries. That’s it! Plus, it is also super simple to make. This fudge is velvety smooth, chocolaty, and bursting with a mellow fruity tone from the strawberries. It is a great recipe to make for a get-together because it is allergen-friendly and easy to whip up. Try and let me know how it goes!
Easy Vegan Chocolate Strawberry Fudge (Nut-free, Seed-free)
Yields Around 12 Servings
Time Taken: 30 minutes (active time) + 4 hours (passive time for setting)
Ingredients:
For the Fudge
- 150 gm Vegan Dark Chocolate (I used Amul), Coarsely Chopped
- 150 gm Fresh Ripe Strawberries, Coarsely Chopped
- A Pinch of Salt
For Garnishing (Optional)
- 50 gm Fresh Ripe Strawberries, Coarsely Chopped
Method:
1. Heat a heavy-bottomed saucepan or kadhai and add the chopped strawberries with a pinch of salt. Cook over low-medium heat, stirring occasionally. The strawberries will become soft, mushy, and jammy as it cooks down. This process will take 5-6 minutes.
2. Switch off the heat. Add the chopped dark chocolate to the cooked strawberry and cover the saucepan/kadhai with a lid. Let it rest for 5-6 minutes. The chocolate will start melting due to the residual heat inside the kadhai.
3. Transfer the warm strawberry – molten chocolate mixture from the saucepan/kadhai to a mixer jar. Blend on high speed until smooth and creamy. Things may get a little messy here, but it is okay; cooking with chocolate is a messy business anyway!
4. Pour into silicone bar molds and decorate with chopped strawberries, if using. You can use a shallow baking tray lined with parchment paper if you don’t have a silicone mold. Refrigerate for 3-4 hours for the fudge to set. Once set, unmold and slice into individual servings.
Tip for Easy Slicing
After unmolding, chill the fudge in the freezer for 30 minutes. This firms it up and makes slicing easier. Use a very sharp knife for slicing.