We may earn money or products from the companies mentioned in this post.(Last Updated On: December 4, 2020)
Best Ever Vegan Fudge Recipe
This easy five ingredient vegan fudge recipe is smooth, rich and delicious!
Made with simple ingredients that pack the fudge with flavor and a creamy texture.
This recipe has decadent vegan chocolate, creamy coconut milk, nut butter, vanilla and a sprinkle of powdered sugar.
All you have to do is melt, mix, cool and enjoy!Fudge is one of the most rich and flavorful chocolate desserts ever.
With so many vegan chocolates available at the stores now, making your own fudge is incredibly simple!
The nut butter and coconut milk give it just the right texture while also adding a ton of creaminess.
Dairy Free Coconut Milk Fudge Bars
I’ve yet to find a vegan fudge option available at traditional fudge shops, they are usually packed with dairy.
Whether you are vegan, dairy free or just want to give this version a try, you’ll never even be able to tell that this recipe is vegan!
This fudge is so chocolaty and has the perfect consistency, and the best part is it’s ready to chill in under 20 minutes!
Fudge is the perfect treat to keep on hand in the fridge for a quick chocolate pick me up throughout the day, or to pack a couple squares with lunch!
How to Make Vegan Fudge
Mixing and Heating Fudge Ingredients
To make this simple fudge recipe, start by getting your double boiler ready.
To do this, place a small pan over medium heat with an inch of water inside. Once it starts to boil place a heat safe bowl on top.
Alternatively, you can heat the mixture in the microwave in 8-10 second increments and stirring in between, but I prefer the double boiler method to reduce any chance of burning.
Add the chocolate chips, coconut milk, nut butter and powdered sugar to the bowl and mix constantly until smooth, this may take a few minutes.
Cooling and Serving Homemade Fudge
Once it’s nice and smooth with no lumps, remove from heat.
Stir in the vanilla extract and then set aside.
Line an 8×8 pan with parchment paper and pour fudge mixture inside.
Evenly spread out and place in the fridge to chill for two to three hours until firm!
Once cooled, use the parchment paper to pick up the fudge out of the pan.
Cut into squares (I made four cuts vertically and horizontally) and enjoy!
I recommend storing them in the fridge for best texture, they can be left out for a bit but will become much softer and less fudge like over time.
Peanut Butter Vanilla Chocolate Fudge
For this recipe you can use any type of nut butter you’d like.
For the purpose of this recipe I opted for creamy peanut butter, but almond butter, cashew butter or hazelnut butter are all great options as well!
It adds a slight flavor depending on what one you use, but it is still very mild and won’t effect that classic fudge taste.
This recipe is:
- Dairy Free
Check out these other delicious vegan chocolate treats!
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- 12 oz. Vegan Chocolate Chips
- 1/2 Cup Full-Fat Coconut Milk (from a can)
- 1/3 Cup Nut Butter (I used peanut)
- 1/4 Cup Vegan Powdered Sugar
- 1 Tsp Vanilla
- Using a double boiler method (placing a small pan over medium heat with an inch of water, once it starts boiling place a heat safe bowl on top) or the microwave in 10 second increments, add chocolate chips, coconut milk, nut butter and powdered sugar to the bowl.
- Heat, stirring constantly, until smooth.
- Remove from heat and stir in vanilla.
- Line an 8x8 pan with parchment paper and pour chocolate mixture inside.
- Spread out evenly and place in the fridge to chill for at least 2-3 hours.
- Remove from the pan using the parchment paper to lift the fudge out.
- Cut into squares (I made four cuts vertically and horizontally) and enjoy!
*I recommend storing them in the fridge for best texture, they can be left out for a bit but will become much softer and less fudge like over time.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 22mgCarbohydrates: 21gFiber: 2gSugar: 18gProtein: 2g