Author: PatagoniaLlami

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3 Ingredient Chocolate Walnut Fudge (V, GF): a 5-min recipe for thick squares of rich, velvety paleo vegan fudge packed with delicious walnuts. Made with healthy ingredients. Vegan, Gluten-Free, Dairy-Free, Paleo.

My favorite kind of candy to make during the holidays is FUDGE!!

Fudge has had so many wonderful moments in my life. Highlights reel: fudge shops in airports (yep, airports), this little candy shop with homemade fudge in Old Town when we used to live in San Diego, and stumbling across this random fudge shop during one of our travels in Maryland.

But I never had to, or wanted to, make my own homemade fudge until I started getting more health-conscious. Wah wah. Darn, that wasn’t supposed to come out so un-fun, and obviously, not judgy or anything at all! Life is all about having some fun and having some tasty indulgences…

But as I get older, I prefer to have my indulgences without all the guilt. I like to recreate childhood faves, the classics you and I grew up with, in a sneakily/secretly healthy way. 😉

And, since the holidays are upon us, I thought it’d be high-time to remake a huge holiday fave: Chocolate Walnut Fudge… but with just 3 ingredients!

Homemade fudge has had a long history here on BB, starting with 2 Ingredient Vegan Chocolate Peanut Butter Freezer Fudge, to 5 Minute Easy Peppermint Fudge, to 3 Ingredient Chocolate Pecan Fudge.

But it wasn’t until February of last year that I felt like I truly cracked the perfect recipe for healthy homemade fudge, with just the measurements to have you gifting and eating fudge at room temperature. Oh YES. No freezer or refrigerator needed.

Since then, I’ve done a few fun twists with that fudge… and I’m in the process of cookin’ up some ways to add it into a few recipes. Perhaps not unlike these No Bake Chocolate Peanut Butter Bars that have this incredible fudge base on top. (Yep, it’s as good as it sounds).

Back on point… this 3 Ingredient Chocolate Walnut Fudge is exactly what you’re looking for to satisfy those fudge cravings, and/or, if you’re in the mood to share, the perfect homemade gift to give this holiday season. Your loved ones are going to be so bowled over when you proudly present this fudge to them, and tell them it’s homemade. They’re gonna have the biggest smiles on their faces.

And you’ll secretly smirk to yourself, in relief and a healthy dash of smugness, knowing that it took, what, 5 minutes to whip up. WHOOP WHOOP!! Sound good?

Here’s a few of this 3 Ingredient Chocolate Walnut Fudge recipe’s finest points, in case ya need a little more convincing. It’s:

• made with just 3 ingredients
• decadent, rich and velvety
• good to keep at room temperature!!!
• so easily customizable. Just add in whatever toppings/extras you’d like!
• vegan, gluten-free, paleo, dairy-free, allergy-friendly
• made with the simple, whole and healthy ingredients you know and love
• the best easy paleo almond butter fudge recipe you’ll ever have! 😉
• seriously so delish paired with Vegan Gluten Free Fudgy Walnut Brownies and Vegan Almond Butter Chocolate Chip Walnut Oat Cookies
• soon-to-be your favorite vegan chocolate walnut fudge recipe
• perfect for gift-giving, along with: ultimate fudgy paleo vegan brownies & vegan chocolate chip cookies

Happy December! Let’s make it the sweetest! You grab your favorite creamy nut butter, I’ll grab the vegan chocolate. Meet ya in the kitchen! It’s truly such an honor to spend the holidays with you, making these sweets from the heart. I can’t wait to hear what you and your loved ones think! ‘Til next time… 

Sending you all my love and maybe even a dove, xo Demeter ❤️

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Whether you’re vegan or just out of eggs these amazing one bowl vegan brownies will satisfy even the pickiest sweet tooth!

So I never make vegan anything. I mean I did accidentally make this tropical mango cake vegan, but 90 percent of the time I don’t even understand vegans. Because cheese. And milk. And bacon.

{And this is not a post where I’m going to get into a great philosophical debate on veganism so please restrain yourselves.}

But when my roommate went vegan at the beginning of the year I lost my blog recipe taste tester. Because most of my recipes are not vegan… #allthebutter

Eventually, her sad panda faces over missing out on cherry pie bars and mint oreo cheesecake bars got to me and I decided to try my hand at a vegan brownie recipe. And they were so.fucking.good. that we’ve legit made these things three times in 6 weeks.

And when I make one recipe that many times in such a short period that’s impressive. Especially with the number of recipe ideas I have floating around in my brain at any given moment. They were a raving hit with her coworkers and my biz besties at my business retreat in California last month.

I’ve even gone the extra mile and made them gluten free before, too! All you need is some good Bob’s Red Mill one-to-one gluten free flour and you’re set! I do prefer them with regular flour, though, just because I’m not a huge fan of the grittiness of gluten free products.

I adore the flavor profile of these vegan brownies, though. Sweet, but not overly so, and I was able to skip all the usual vegan ingredients I can’t stand {sorry coconut oil, you’re only good for pulling}. If you’re a coconut oil fan you can use that instead of vegan butter, whatever floats your boat.

I ended up tweaking this recipe by playing with the amounts and scaling back the sugar since even unsweetened applesauce kept these brownies nice and moist with just the right amount of sweetness. The end result? Vegan brownie perfection…and if you’re not interested in vegan brownies? Make these homemade fudge brownies instead. I like them both!

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This Vegan Cornbread Stuffing is chock-full of autumn flavors and it’ll be a hit at your holiday table. The combination of sautéed aromatics, savory vegan sausage, tart cranberries, and rustic cornbread will have them going back for seconds. It’s irresistible!

If you’re a big stuffing fan like me, you’re going to go crazy over this Vegan Cornbread Stuffing because you’ll get the best of both worlds. It calls for a combination of cornbread and white bread which yields the perfect contrasting texture.

As it bakes in the oven, the cornbread will crumble slightly, the regular bread will get crispy, and it all melds together into one heavenly bite!

It pairs nicely with almost anything on your holiday table. I like to serve it alongside my Vegan Wellington, and my favorite classic side dishes such as this Vegan Green Bean Casserole, my Vegan Sweet Potato Casserole, and of course, Mashed Potatoes and Gravy!

AND we can’t forget the Vegan Pumpkin Pie for dessert! That’s a must!

Ingredients, Notes, and Substitutions

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

Vegan Cornbread – you can use my vegan cornbread recipe or any recipe that you like. Even store-bought will work. You’ll need about 7 cups of 1-inch cubes.

Artisan Bread – you can use any crusty bread that you prefer or even sandwich bread will work. You’ll need about 4 cups of cubes.

Vegan Sausage – I prefer Field Roast Apple & Sage Sausages because the flavors really seem to match, but any vegan sausages will work. You can also omit them if preferred. 10 ounces of chopped mushrooms are a nice replacement too.

Vegan Butter – This gives the stuffing a wonderful buttery-rich flavor. I like Miyoko’s or Earth Balance, but any vegan butter will work.

Onion – I used yellow onion, but you can use red onion, leeks, or even shallots.

Celery – If you don’t like celery, you can omit it or use carrots or bell peppers.

Garlic – Fresh is best here!

Fresh Herbs – I used sage, thyme, rosemary, and parsley, but you can use any flavor combination that you like. You can also use dried herbs in their place.

Vegetable Broth – I used a flavorful, reduced-sodium variety by Better Than Bouillon. I highly recommend it.

Dried Cranberries – dried cherries are a great replacement, but you can use any dried fruit that you prefer or omit it altogether.

How to Make Vegan Cornbread Stuffing

First, you’ll need to make the cornbread and cut it into cubes along with the artisan bread. Then you’ll need to dry them out by baking them or leaving them out for a day to get stale. See more details in the recipe card below.

• Heat oil in a pan over medium heat. Add the sausage and cook until golden brown. Set aside.
• Place pan back on the stove and melt the butter. Add onion, and celery, then sauté until softened.
• Add garlic, sage, thyme, and rosemary. Sauté for 30-60 seconds, until fragrant.
• Stir in 1 cup of broth to combine.
• Add the mixture to the bowl of bread cubes, then toss to combine.
• Pour another cup of broth over the cubes and toss to combine. Let it sit a minute before adding the remaining broth.
• Add the sausage, cranberries, parsley, salt, and pepper, then toss to combine. Taste for seasoning and add more if needed.
• Place mixture into baking dish and wrap in foil. Bake for 30-35 minutes until heated throughout. Remove foil and bake uncovered for 15-20 minutes or until lightly brown and crispy on top.

Success Tips

• The consistency of stuffing is all a matter of taste. Some people prefer it moist, almost bread pudding-like, and some people prefer a drier stuffing. So this is why the broth amount is just a guideline. Add more or less liquid according to your stuffing preference.
• Make sure the bread cubes are dried well or stale before you begin or your cornbread stuffing could end up on the soggy side.
• If your stuffing seems dry after baking, you can remoisten it with a ½ cup of warm vegetable broth that’s combined with 1-2 tablespoons of melted butter. Cover and bake for another 15 minutes then bake uncovered for 10 minutes if you want a crispy top.
• If your stuffing is over moistened, reduce the heat to 350 F. and cook it uncovered for a little longer.

If you’d like to learn more success tips here’s a helpful article on the mistakes to avoid when making stuffing.

Add-In Ideas

This vegan cornbread stuffing has all the flavor and texture you can dream of, but if you want to add a little something extra, here are some suggestions:

• For extra crunch, add ½ cup roasted chopped pecans, walnuts or slivered almonds.
• Want more sweet-tart flavor? Add 1 diced granny smith apple with the onions and celery.
• For a little kick, sauté a deseeded and diced jalapeño with the onions and celery or add ½ teaspooon or red pepper flakes. You can also swap out the regular vegan sausage for a spicy one.

Can I make stuffing ahead of time?

Absolutely! I usually prepare it the day before our holiday dinner so it tastes fresh. It can be fully prepared right up until the baking step. Just cover it tightly and store it in the fridge until you’re ready to bake.

Can I freeze cornbread stuffing?

Yes, this vegan cornbread stuffing freezes really well for 2-3 months as long as it’s wrapped tightly. You can bake it right from its frozen state. Just lower the heat to 325 F. and bake it covered with foil for 45-50 minutes or until it’s heated throughout.

Then remove the foil and bake at 350 F. until browned and crispy. If it seems dry while baking, pour a combination of broth and melted butter on top to keep it moist.

More holiday recipes to enjoy

• Quinoa Stuffed Acorn Squash
• Apple Cranberry Sauce
• Pumpkin Chocolate Chip Cookies
• Vegan Thanksgiving Recipes

Recipe

September 13, 2017 by Lauren Hartmann 13 Comments

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