Chocolate is true love, right? Treating myself right with something sweet to kick off this month! This freezer fudge is totally reminiscent of a throwback recipe for a peanut butter cup freezer fudge I shared many moons ago. I’m excited to change it up with this red velvet cake version, complete with cream cheese icing. You absolutely must give this 10-ingredient, one-bowl dessert a try!
I’m excited to share that everything needed for this recipe can be found on Vitacost. With 2-day shipping you can get everything right on time for Valentine’s day! So be sure to stock up. Every ingredient mentioned below is linked to exactly what I used.
It feels like I haven’t shared a super decadent dessert in ages. I’m excited to finally share some chocolate fudge that’s very quickly become my newest obsession. The beauty of freezer fudge is always being able to have it on hand. It keeps really well in an air-tight container for up to 3 months in the freezer, that is if you can avoid eating a piece daily. The ingredients are relatively clean and can easily be modified to better fit your dietary needs. To make this completely sugar-free, use a dark chocolate with no sugar added, I really like this one. Then you can add date paste as needed to sweeten or more monk fruit.
Let me know if you give this recipe a try. I would love to see your recreations, be sure to leave me a comment if you make any substitutions. Feel free to snap a photo and tag me @PlantPhilosophy on Instagram using the hashtag #PlantPhilosophy so I don’t miss seeing your post.
Vegan Red Velvet Cake Freezer Fudge
Yield 32 servings
- 1 1/2 cups Vitacost Dark Chocolate Chunks
- 16 oz. Vitacost Creamy Almond Butter
- 1/2 cup Coconut Cream or Butter
- 3 tbsp Vitacost Beet Juice Powder
- 1 tsp Vitacost Cacao Powder
- Liquid Sweetener, to taste*
- Chopped Chocolate Chunks, to top
- 1 tsp Vanilla Extract
- Pinch of Salt
Cream Cheese Frosting:
- Create a double boiler by adding a cup of water to a small pot and placing a large glass bowl on top. Turn the heat to medium low.
- Add in your coconut cream and beet powder, stirring until evenly combined.
- Measure and fold in almond butter and let sit until warmed throughout.
- Pour in the dark chocolate chunks, vanilla, a pinch of salt and sweetener of choice. I used maple syrup. For a deeper chocolate flavor, add in cacao powder to taste. Fold until all the chocolate is melted and evenly combined.
- Turn the heat off and transfer to a parchment lined dish.
- Let chill in the freezer for two hours or until firm to the touch and cooled throughout.
- For the cashew cream cheese frosting, measure and add everything into a high-speed blender. Blend until smooth. Soak the cashews overnight to soften if your blender isn't high-speed. Alternatively you can soak for 5 minutes in boiling water. Transfer to an air-tight container and chill in the fridge for up to a week.
- Remove fudge from the dish and cut into 32 equal pieces.
- Serve topped with cream cheese cashew frosting and grated chocolate chunks or mini chocolate chips.
Keep stored, pre sliced in an air-tight container in the freezer for up to 3 months. Remove servings as desired, let sit at room temperature for a minute to soften before eating.