This 2 Ingredient Chocolate Fudge is the easiest recipe for Christmas gifting. 

With just two ingredients, minimal effort, and no fancy equipment, this vegan fudge is a perfect treat.  

Unlike traditional fudge recipes that involve a long list of ingredients (and lots of sugar!), this version is straightforward and pretty much foolproof. 

Combining dark chocolate with smooth almond butter creates a lovely rich texture. No baking, no boiling sugar, and no fuss — just melt, mix, and set.

If you set them in ice-cube trays they are the perfect size for gifting too!

How to make 2 Ingredient Christmas Fudge

Simply melt dark chocolate in a large bowl and stir thought some almond butter. Mix together and pour into ice cubes trays. Leave in the fridge to set. 

If you want it extra Christmassy, then add some nuts and freeze-dried raspberries.

Can you use other nut butters to make fudge?

Yes, you can. Peanut butter works well, as does cashew. You can also make them with tahini, if you want them to be nut free.

The Ingredients and Their Benefits

Dark Chocolate

Using dark chocolate instead of milk gives a deeper, richer flavour. It is much richer in antioxidants and is a good source of magnesium, iron, and zinc.

When choosing dark chocolate, try and find one that has at least 70% cocoa to ensure a rich flavour and fewer added sugars. If you are dairy-free or vegan, check if they contain dairy, as some dark chocolates still contain minimal amounts of milk.

Almond Butter

Using almond butter as a creamy base for the fudge means you get a much softer texture when the chocolate sets.

It’s full of healthy fat and is an excellent plant-based protein source. It’s also a good source of Vitamin E and like dark chocolate, contain magnesium too.

For the best results, use a smooth almond butter made with 100% almonds, with no added oils or sugars.

Optional Toppings for a Festive Feel

To make  the fudge extra Christmassy, try some of these optional toppings:

• Crushed pistachios: Adds a pop of green and a bit of crunch.
• Freeze-dried raspberries: Adds a sweetness and a festive red colour.
• Chopped macadamias, almonds or coconut: For a festive snowy effect.
• Sea salt flakes: Balances out the sweetness.
• Chopped candied ginger: Adds a nice spicy element that pairs well with the chocolate.
• Edible gold dust: If you want to go all out!

Storage and Shelf Life

To keep your fudge at its best:

• Refrigerator storage: Store the fudge in an airtight container in the fridge. It will last for up to two weeks.
• Freezer storage: For longer storage, freeze the fudge in a sealed container for up to three months. You can either thaw slightly or eat straight out of the freezer!

Avoid keeping it at room temperature for extended periods, as the fudge may become too soft.

Recipe Tips for 2 Ingredient Chocolate Fudge

Use high-quality ingredients: With only two ingredients, quality is key. Invest in premium dark chocolate and almond butter for the best flavour and texture.

Mix thoroughly: Ensure the almond butter is fully incorporated into the melted chocolate for a smooth consistency.

Choose the right tin size: Use ice-cube trays for easy gifting. You can also pour into one large tin and cut into bite-sized pieces, if preferred.

Substitutions: Peanut or cashew butter is a great replacement for almond butter.

Make nut free: Use tahini in place of almond butter and top with seeds or fruit.

If you liked this recipe, why not try these other festive recipes:

Vegan Mince Pies

Festive Puffed Quinoa Bars

Gingerbread Smoothie

Christmas Granola

Chocolate Orange Balls

2 Ingredient Chocolate Fudge 

Helen Ridgeway Helen Ridgeway

Making fudge has never been easier! This 2 Ingredient Chocolate Fudge is a great festive recipe for last minute gifting. With just dark chocolate and almond butter (and some optional festive toppings) this recipe will become a firm Christmas favourite.

5 from 4 votes

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Prep Time 10 minutes mins

chill time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Servings 32

Calories 91 kcal

Ingredients

 

• 2 cups dark chocolate chips (300g)
• ¾ cup smooth, natural almond butter (180g)

Optional toppings:

• Macadamia nuts
• Pistachios
• Freeze dried raspberries

Instructions

 

• Add the chocolate to a large bowl and melt over a pan of hot water. Stir through the almond butter.
• Pour into ice cube trays and top with some optional nuts/dried fruit. Leave in the fridge for at least 2 hours to set.

Notes

• Store the fudge in an airtight container in the fridge. It will last for up to two weeks. You can leave out of the fridge for a few hours but avoid keeping it at room temperature for extended periods, as the fudge may become too soft.
• For longer storage, freeze for up to three months.
• Swap almond butter for peanut or cashew. To make nut free, sub for tahini.
• The nutritional information is based up the fudge itself, with no additional toppings.

Nutrition

Calories: 91kcalCarbohydrates: 4.5gProtein: 2.2gFat: 7gSaturated Fat: 2.6gFiber: 1.3g

Keyword 2 ingredient, christmas chocolate, fudge, vegan fudge

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