Easy Vegan Chocolate Fudge recipe that only needs 6 ingredients! This dairy free fudge is only 125 calories a piece, making it the best healthy fudge.
Why This Fudge Is The Best
I could have also said “Why I’m In Love With This Fudge” because that would be true too. I’ve been making this fudge for so many years it’s become a family tradition, especially around the holidays, so yeah I definitely love it.
If you’re a fudge lover, this Chocolate Fudge covers all the fudge requirements of being sweet, melts in your mouth, but firm enough to cut up into pieces. And to make it even better, it’s a Vegan Fudge recipe but here’s what I want you to know….
YOU DON’T NEED TO BE VEGAN TO MAKE THIS RECIPE! Guys, seriously. I’m not vegan, but this is my #1 fudge recipe. By making it vegan we’re skipping on some calories that fudge often has. This fudge recipe is only 125 calories a piece! What’s not to love about eating a piece of beloved fudge that tastes just like store bought fudge, but for less calories? Yeah, that’s why it’s the best!
Ingredients
Here’s the ingredients you need to make this fudge, all vegan and dairy free friendly! As you can see this is a easy recipe only requiring 6 main ingredients.
- vegan chocolate chips
- powdered sugar
- cocoa powder
- vegan butter (I like Earth Balance)
- coconut milk
- vanilla extract
- toppings of your choice: sea salt, coconut, nuts
How to Make Vegan Fudge
In a large bowl mix chocolate chips, powdered sugar and cocoa powder. I recommend using a dutch process cocoa powder which is easily found in the baking aisle. If you need to use regular cocoa powder, that’s ok too.
Since this is a vegan recipe you’ll want to use dairy free chocolate chips. Many brands sell these nowadays but my favorites are Enjoy Life (available pretty much everywhere) and King David (usually found at the Kosher grocery).
In a small saucepan add butter, coconut milk and vanilla over medium heat. My vegan butter of choice is Earth Balance. We’ve been buying this for years and have almost completely replaced our dairy butter with this.
Keep cooking until butter is melted and small bubbles start to appear at the surface.
Immediately pour the butter mixture over the chocolate mixture. Careful, the butter mixture is hot. If you’re making this with kids, this is something for adults to do.
Now don’t touch it! Let the butter mixture sit on the chocolate mixture for 3 minutes, allowing it to naturally melt down to the chocolate chips.
I like to consider this part my daily arm exercise! With a spoon, stir the mixture together. The batter should be not be easy to mix and will take some arm strength! Keep mixing until all ingredients are combined.
Add parchment paper or grease the bottom of a 8×8 pan. Pour batter into the pan. You might need to use a spoon to scoop it out as it won’t be smooth.
Using a spatula, gently pat down the top so it’s even. Now it’s time to add your toppings which are optional, but highly recommend. I like adding flaky sea salt (like what I did with the fudge in these pictures), shredded coconut or crushed up nuts.
Place the fudge in the refrigerator and let it cool for at least 4 hours. I often let this set over night if you can wait that long. After you put it in the refrigerator you can do my favorite part of this recipe which is when I sit on the couch and lick the bowl clean. No shame here. 🙂
Once removed from the refrigerator, allow to sit for 10 minutes before using a knife to cut into small squares.
Tip!
My tip to cutting fudge easily is dip a sharp knife into a hot glass of water, so it warms up the knife and easily cuts through the fudge. I do this a couple times while cutting the entire pan into pieces. .
Now cut up your fudge into small squares, sizing how you prefer. I like to do small pieces because in my head I think that the fudge will last longer this way, but it never does. We can’t get enough of it!
And just like that you have some of the best, most delicious chocolate fudge that happens to be vegan too! I’ve been so excited to share this loved recipe with you guys so I hope you like it too!
How to Store Fudge
Store fudge in a airtight container or bag to prevent it from losing moisture. I find that storing fudge in the refrigerator makes it last 2-3 weeks and is my preferred storage method. You can also store fudge in the freezer for longer keeping. I like these silicone bags for freezer storage.
Pin for later:
Other Dairy Free Recipes You May Like:
Vegan Chocolate Fudge
PrintIngredients
- 1 cup vegan chocolate chips
- 3 1/2 cups powdered sugar
- 1/2 cup dutch process cocoa powder
- 2 tablespoons vegan butter I used Earth Balance
- 1/2 cup canned coconut milk
- 1/2 teaspoon vanilla extract
Toppings (optional)
- Flaky Sea Salt
- Shredded Coconut
- Crushed Nuts
Instructions
- In a large bowl mix chocolate chips, powdered sugar and cocoa powder.
- In a small saucepan butter, coconut milk and vanilla over medium heat. Keep cooking until butter is melted and small bubbles start to appear at the surface.
- Immediately pour the butter mixture over the chocolate mixture.
- Don’t touch it! Let the butter mixture sit on the chocolate mixture for 3 minutes, allowing it to naturally melt down to the chocolate chips.
- With a spoon, stir the mixture together. The batter should be not be easy to mix and will take some arm strength! Keep mixing until all ingredients are combined.
- Add parchment paper or grease the bottom of a 8×8 pan. Pour batter into the pan. You might need to use a spoon to scoop it out.
- Using a spatula, gently pat down the top so it’s even.
- Now time to add your toppings (optional). Lightly sprinkle flaky salt, shredded coconut or nuts on top. Use the spatula one more time to gently pat down.
- Place pan in refrigerator and let cool for at least 4 hours. I often let this set over night.
- Once removed from the refrigerator, allow to sit for 10 minutes before using a knife to cut into small squares.
Kelly says
Tried this recipe using Trader Joe’s coconut cream. Turned out to be okay, not the exact creaminess of fudge that I would like but still is very good for a dairy, soy free fudge compared to other recipes I have tried.
Pamela says
Hi Kelly, I’d give it a try with coconut milk instead of coconut cream. Trader Joe’s sells some if that helps you!
Kelly says
It still was very good! Just wanted people to see how I changed it and stuff.