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Name of Event

Easter Sunday

Cuisine From



Decadent chocolate fudge-vegan and raw friendly.


Yield 12-18
Preparation time 15-20 minutes + 1 hour refrigeration
Cooking time 15 minutes
Main Ingredient sugar cacao powder


  • 6 tbsp. vegan margarine
  • 3 1/2 cups confectioner’s sugar
  • 1/2 cup sifted cacao powder for raw or natural "un-dutched" cocoa powder 
  • 1 tsp. vanilla extract
  • 1/4 cup soy milk
  • 1 cup chopped almonds, soaked and dehydrated raw almonds (for raw) or roasted almonds
  • Extra cacao powder for dusting tops (for raw) or natural "un-dutched" cocoa powder for non- raw
  • Pinch of fine sea salt or Himalayan salt
  • 1/3 cup freeze dried raspberries or other freeze dried berries(optional)


  1. Lightly grease a 5×9-inch loaf pan using a little of the margarine or line with parchment/baking paper
  2. Place the remaining margarine, sugar, cocoa, vanilla, salt and soy milk in a heatproof mixing bowl or the upper part of a double broiler.
  3. Place the bowl or boiler over simmering water and stir until smooth. .
  4. Mix in the freeze dried raspberries (if using) and chopped almonds
  5. Pour the mixture quickly into the prepared pan. Place in the fridge for at least 1 hour.
  6. Cut into desired sized pieces and dust with additional cacao powder before serving.