Double Layer Chocolate Turmeric Fudge

This gluten-free, vegan and no bake fudge is creamy, chocolatey and decadent tasting but packed with wholesome goodness.

Double Layer Chocolate Turmeric Fudge

Easy recipe takes just 20 minutes! Creamy fudge layer + rich chocolate ganache + cacao nibs for a little crunch... melt in your mouth yummy!

I am so excited to be able to share this recipe with you!

I’ve been enjoying this Double Layer Chocolate Turmeric Fudge for years from Catch a Healthy Habit Cafe and Glen the owner of Catch a Healthy Habit is sharing his recipe with us!

It’s chocolatey, fudgy, creamy and yummy — everything you want in a piece of fudge! But it’s also packed with goodness!

The base layer is creamy and not overly sweet, then it’s topped with a rich chocolate ganache and cacao nibs for crunch… are you drooling yet?

 

Glen’s recipe is actually a adaptation from  Gourmande in the Kitchen. The original recipe is ALL Chocolate, chocolate base and chocolate ganache topping.  Glen put turmeric in the base instead of cacao for some extra nutrients and it is delish!

Still so much chocolatey richness but some added nutritional goodness from the super food turmeric.

This fudge is made with just 8 real, whole foods and it takes just 20 minutes to prep! Then it chills in the fridge for an hour (or longer — I often leave it overnight because I usually make it in the evening) and it’s ready to enjoy!

The base layer is just 5 simple ingredients: raw cashews, shredded coconut, dates, turmeric, maple syrup and a pinch of sea salt.

And it couldn’t be easier to whip up! You literally mix it all in food processor, then press it into an 8×8 pan.

 

The top layer is chocolate ganache made with maple syrup, coconut oil and cacao powder, and topped with a sprinkle of cacao nibs.

 

This too is whipped together in a food processor until it’s creamy and luscious… don’t you want to just take a taste?

Pour it on the fudge base layer…

And top with cacao nibs for crunch… I highly recommend this step! I am not a huge fan or cacao nibs on their own but paired with the chocolate ganache the crunch is soooo good!

That’s it! No refined sugars, lots of antioxidants, minerals and healthy fats. So much wholesome goodness in one rich, yummy treat!

Let it chill for at least an hour — or as I often do, overnight, then cut into squares and enjoy!

 

Want one?

Hope you love this fudge as much as we do!

Scroll down to see the recipe and leave a comment if  you try.

Recipe

5.0 from 1 reviews
Double Layer Chocolate Turmeric Fudge
 
Prep time
Total time
 
This gluten-free, vegan and no bake fudge is creamy, chocolatey and decadent tasting but packed with wholesome goodness! Recipe from Catch a Healthy Habit Cafe. *Requires at least one hour chilling.
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Vegan, Grain-Free, No Bake
Serves: 16 bars*
Ingredients
Turmeric Fudge Base
  • 2 cups raw cashews
  • 2 cups unsweetened shredded coconut
  • ½ cup soft pitted dates (about 10 large dates)
  • 1½ teaspoons ground turmeric
  • ½ cup maple syrup
  • Pinch of fine sea salt
Chocolate ganache:
  • ½ cup maple syrup
  • ¼ cup extra virgin unrefined coconut oil (not melted)
  • ½ cup (organic) cacao powder
  • Pinch of fine sea salt
  • ¼ cup (organic) cacao nibs for topping
Instructions
Turmeric fudge base:
  1. Line an 8x8 square baking pan with parchment paper.
  2. Place cashews in a food processor and process until very finely ground (it will be like an almond flour, maybe a little chunkier- just be careful to not over process the nuts into butter!)
  3. Add shredded coconut and process until well combined and fine in texture.
  4. Add the pitted dates and process until a soft paste forms.
  5. Add the turmeric and process again until well combined.
  6. Lastly, add the maple syrup and a pinch of salt and process to combine until it's a creamy texture -- you may have to scrape down the sides.
  7. Press firmly into lined pan.
  8. Place in fridge or freezer while making the ganache topping.
Chocolate Ganache
  1. In a food processor, blend together maple syrup and coconut oil until well combined.
  2. Add in cacao powder and a pinch of salt and process until smooth, scraping down the sides as needed.
  3. Pour chocolate ganache over fudge base and spread evenly over the top.
  4. Top with cacao nibs.
  5. Cover loosely with wax paper and return pan to fridge to set and firm for at least one hour. (Overnight is fine too!)
  6. Cut into squares and Enjoy! Best served cold. Store in an air tight container in the freezer (my preference) or in the fridge.

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