Shortbread Fudge Bars (Vegan & GF)

Nikki Rutledge
4 days ago
2 min read

I don't think I've ever made a recipe more often than this one! This is a simple, true go-to, fan favorite, all-occasion recipe that is also allergy friendly. I've made these delicious fudge bars for a bridal shower, girls night, birthday party, and just for my own enjoyment. They feature a decadent fudge surrounded by a perfect shortbread crust and topping that melts in your mouth.

I found this recipe while searching for vegan recipes on Pinterest. The original recipe is from a website called Allergylicious. I appreciate the short ingredient list, the no-frill instructions, and how quickly you can whip these up.

It's even easy to double the recipe, and if you cut them into smaller squares, you can make a large batch rather quickly. The best part: they're DELICIOUS, and honestly so addicting. This recipe is perfect for large gatherings where you need to accommodate for allergies.

These bars need to set overnight in the fridge, or for at least 8 hours, so it's best to make them a day ahead of time.

Magickal Ingredients Featured:

Chocolate: Properties of chocolate include self-love, romance, prosperity, grounding, focus, positivity, creativity, and motivation.
Brown Sugar: Brown sugar connects with the sacral chakra and is the center of creativity, pleasure, and abundance.
Coconut Milk: Holds a lot of spiritual significance, often associated with fertility, abundance, and purity. It's used in rituals, ceremonies, and offerings, symbolizing blessings, gratitude, and spiritual cleansing.

Here's What You Need:

2 C. all-purpose flour (or 1-to-1 gluten free flour)*
1 C. dairy free butter (Earth Balance, soy free butter sticks)
1/2 C. organic brown cane sugar
1/2 tsp. pink himalayan salt (or regular sea salt)
3/4 C. canned coconut milk (stirred well before measuring)
10 oz (1 bag) dairy-free chocolate chips (Enjoy Life or Trader Joe's brands work well - I like to use dark chocolate, but you can use semi-sweet)
1/4 C. organic brown cane sugar

Here's What To Do:

Pre-heat oven to 350°. Line 8" square pan with parchment paper and allow for extra to overhang the edges.
In a food processor, pulse the flour, butter, 1/2 C. brown sugar and salt until crumbly but blended. Reserve 1/2 cup and set aside. Press remaining dough into the prepared pan.
In a medium saucepan, combine coconut milk, chocolate chips and 1/4 C. brown sugar. Stir over low heat until melted. Remove from heat and pour filling over shortbread crust.
Crumble reserved dough over the top in large and small clumps.
Bake for 35 minutes. Remove from oven and let cool before refrigerating 8 hours.
Once set, pull ends of parchment paper to release the bars and set on counter to cut into squares.
Refrigerate until ready to eat.