The Best White Chocolate Mocha Freezer Fudge (Gluten Free, Vegan)

Prep: 65 minutesCook: 0 minutesTotal: 65 minutes
Yield: 9 - 12Categories: Desserts, Snacks
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This mocha freezer ‘fudge’ is easy to make, requires only a handful of ingredients and is absolutely delicious. If you are a fan of coffee and white chocolate then this recipe is for you.

My original recipe for freezer fudge is made with peanut butter, however, due to its popularity I wanted to create a version that was suitable for those who cannot eat nuts. I made this using tahini in its place, however, if you would prefer to use peanut butter then you could. Just use the amounts of ingredients listed in other recipes, such as my Double Chocolate and Raspberry or Salted Peanut version, to create this recipe with peanut butter. Similarly, you could use this recipe to help turn any of the others into a version made with tahini.

Although this is not fudge it is what this no bake treat resembles the most, hence the name. It is just a healthier and quicker version you need to keep chilled.

Please note you will need to use a fine coffee powder in this recipe as opposed to granules otherwise you will end up with large clumps of coffee flavour rather than it being spread evenly throughout the fudge. I like to add half of the white chocolate chunks to the dough and melt half on top, however, you could just add it all to the dough to save time if needed. I use dairy free chocolate but if you don’t have dietary requirements you could use a regular dairy containing version.

You could use any type of mould you have to hand to make this mocha freezer fudge, I used to use an 8 inch by 8 inch baking tray lined with parchment paper, however, I have since found that packing it down into a few indivual brownie or granola bar trays works best as you can then slice them into thicker chunks of fudge.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 70g 1/2 cup + 2 tbsp cacao powder
  • 50g 1/4 cup tahini
  • 50g 1/4 cup dairy free white chocolate chunks
  • 35ml 2 tbsp coconut oil (melted)
  • 35ml 2 tbsp maple syrup
  • 1 tbsp instant coffee powder

Method

  1. Add the cacao powder, tahini, melted coconut oil, maple syrup and instant coffee powder to a large mixing bowl and combine until a sticky dough forms
  2. Roughly chop half of the white chocolate into chunks and add to the dough, mix well so they are evenly distributed throughout
  3. Scrape the mixture into a lined tray and use your hands to press down and pack the dough firmly into the tray, ensuring it is smooth on top
  4. Melt the remaining white chocolate using a Bain- Marie and drizzle over the top of the fudge
  5. Place in the freezer to set for a minimum of one hour

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