Fudge is one of those things that I’ve never really eaten. I think it’s because it was never around when I was a kid and when I go to chocolate shops, I’d so much rather have a truffle or a chocolate caramel.
But it’s one of those sweets that when I eat it, I’m shocked at how good it is. It’s velvety texture, it’s ultra rich flavor. It’s pure decadence.
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And I know it’s not healthy. Plus, it’s a total pain in the butt to make.
So if I was to tell you you that we’re about to gorge ourselves on chocolate fudge, what you would think?
Let me guess…
“No we’re not, I’m not breaking my healthy eating to eat fudge.”
“Okay, but tomorrow I’m not eating anything unhealthy.”
“Nah, I’d rather not right now, but you enjoy it!”
“Well, maybe I’ll just have a piece or two…”
And the scenario continues.
For me, I think it would be the second one. It’s hard for me not to indulge on sweets, but then I find that I’m beating myself up the next day because I “broke” my healthy regimen.
Granted, I do allow myself to have a sweet everyday, it’s when I sit down after dinner and eat four cookies instead of one, that really gets me. Sure they were delicious, but totally unnecessary.
Which is where this quinoa fudge comes in.
Traditionally, fudge is made with milk, butter, cocoa powder and sugar. Lots and lots of sugar. It starts with boiling the ingredients for a while until they reach that perfect stage, then chilling in an ice bath and letting it firm up. It doesn’t sound that complicated, but for those of us who want our desserts to be quick and hands off (ahem…me!), it’s a pain.
I’d so much rather just have cookies…
But fudge is indulgent, so I suppose you could say that indulgent desserts should take time. They need time to develop the flavors. You need to let the ingredients meld together for the perfect texture. And and so on.
Well my friends, I wholeheartedly disagree. I do not think that you should have to spend hours in front of the stove making something delicious. I do not think you should have to bother with candy thermometers and boiling sugar just to have candy.
I think it can be easier. And better for you.
Which is exactly what this recipe for quinoa fudge is all about. It’s quick. It’s easy. It only takes 5 ingredients. No boiling. No waiting for sugar to caramelize. And yet still every bit as delicious.
This quinoa fudge is rich, decadent, a pure indulgence. Except with this recipe, it doesn’t have to be a sporadic thing. Why? Because we’ve skipped out on all the bad stuff and added in healthy, whole-food ingredients, making your dessert less of a true dessert and more of an energizing snack that just tastes like dessert!
I’m sure you’ll love this one. It’s going to be a staple in my house forever. And next up? I’m going to start playing around with some other flavors – peanut butter anyone?
Enjoy!
5-Ingredient Vegan Quinoa Fudge
This quinoa fudge is rich, decadent, a pure indulgence.
Ingredients
- 1/2 cup uncooked quinoa
- 8 medjool dates
- 2 tablespoons cocoa powder
- 1 tablespoon coconut oil melted
- 3 - 4 tablespoons water
- Flaked sea salt optional
Instructions
- In a dry skillet, toast the quinoa on medium heat until it begins to pop and is fragrant, about 1 - 2 minutes. Toss it a few times to ensure even toasting.
- Add quinoa to a high powered blender and blend on high until it resembles the texture of flour. Transfer to a food processor.
- Add dates, cocoa powder and coconut oil. Process until combined.
- With processor running, add water 1 tablespoon at a time until a dough has formed.
- Line a small container (sandwich sized works great) with plastic wrap. Press dough into container and smooth with hands. Sprinkle with sea salt (if using).
- Place in freezer for 3 - 4 hours until set.
- Remove from freezer, a cut into small, 1/2" squares (remember these are bite sized!). Store in freezer and enjoy whenever the chocolate craving hits!
Recipe Notes
adapted from Rawmanda
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Corrie says
Just in time for Halloween! Hopefully this will keep me out of the kids’ candy bags. Thank you!!
Shirley says
Thanks for this recipe. Been so long since I had fudge
Sarah Sanders says
Peanut butter? Yes, please! A coconut variation would be tasty, too.
Dominika says
Just made these and they are resting in the freezer 🙂 how am I supposed to wait for 3-4 hours??? lol
Saying out says
Oh……. Now this really is the limit! Fudge now? Have to think of halving this recipe or I shall be two ton tess before you know it!!!!!!!!!
Kelly Hoelzle says
Just made this recipe today and it is crazy good! I was skeptical about toasting quinoa and using it uncooked, but it is a seriously sneaky way to get all the goodness of quinoa into a dessert/snack! I ended up adding a tablespoon of peanut butter and instead of pressing into a pan I went ahead made the dough into balls and rolled them in coconut flakes then froze them. Sooo delicious! Thanks for a great recipe! 🙂
Cindy says
OMG. First, this was so easy! So wonderful to be able to use pantry staples! The result — AMAZING
Nicola says
I found it difficult to get the quinoa ground down to a very fine flour and have quite a crunchy fudge. Do you think I could use quinoa flour and toast it before using? (Never tried quinoa flour before but have noticed it in the supermarket!)
Tammy says
This is delicious! Yummo! I substituted quinoa for quinoa flour, and was still tasty! Think I may sprinkle on maca instead of salt next time!
Alyssa says
Sounds delicious!
Alexandre says
Thank you! I was going to ask if this is possible. I have a full bag of the flour!
Corinne says
Sounds Delicious! Do you think I could use quinoa flour right off the shelf or would that change the flavor?
Alyssa says
I haven’t tried it with quinoa flour yet, but my guess is that it would change the texture since it’s a bit more finely ground. I’d say reduce it and perhaps toast it beforehand!
Kara says
Do you think this would work with quinoa flakes?
Alyssa says
I haven’t tested, but I think you could definitely try!!
Terrie says
1. Is there a way to do this if one cannot afford a food processor? 2. With all due respect and appreciation of your efforts for your blog, please learn the difference between “its” and “it’s” as well as proper use of the subjunctive (“if I were to tell you” is correct but “if I was to tell you” is not). Too many people seem to think that just because it’s on the internet, then it’s okay to leave spelling and grammar by the wayside! P.s. I won’t blame you if you don’t allow this comment to appear LOL.
Alyssa says
Thanks for the feedback!
Tymty says
Dont you need to rinse quinoa first?
Alyssa says
I don’t personally, but you can if you’d like! 🙂