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+ servings
moon milk fudge recipe in a moon sun silicone mold on wooden backdrop
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4.34 from 9 votes

Maqui Moon Milk Fudge (Vegan)

A soothing Vegan Moon Milk Fudge recipe with maqui powder, ashwagandha, cacao butter, passionflower, damiana, and oatstraw. Sugar-free.
Prep Time10 mins
Additional Time2 hrs
Total Time2 hrs 10 mins
Course: Lifestyle, Snack, Sweets, Vegan
Cuisine: Ayurveda, Refined Sugar-Free, Vegan
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 9 square pieces
Calories: 305kcal
Author: Kristen Wood



  • Place a pot of water on the stovetop. Bring to a boil. Place a heat-proof glass or stainless steel mixing bowl on top of the boiling water.
  • Add cocoa butter wafers and coconut oil. Stir until melted.
  • Stir in remaining ingredients and whisk until smoothly combined.
  • Pour the melted fudge mixture into an 8 inch greased or parchment paper-lined round or square baking pan or silicone molds of your choice.
  • Place in the freezer to set, at least 2 hours. Cut or break into pieces, or pop from the molds to enjoy. Keep stored in the freezer in freezer safe containers for up to 3 months. This fudge can be enjoyed straight from the freezer or brought to room temperature before enjoying.


Serving: 1piece | Calories: 305kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 65mg | Fiber: 6g | Iron: 1mg