Vegan Fudge – Rich, Creamy, and Easy to Make

Vegan fudge is one of those treats that feels luxurious without being fussy. It’s rich, silky, and sweet enough to satisfy any craving. The best part?

You don’t need a candy thermometer or fancy equipment. Just a handful of pantry staples and a few minutes on the stove. Whether you’re making it for a party, gifting it, or keeping a stash in the freezer, this fudge delivers pure comfort.

What Makes This Special

This vegan fudge gets its creaminess from nut butter and coconut milk instead of dairy.

The texture is firm yet melts in your mouth, just like classic fudge. You can make it with simple, whole ingredients and customize it with nuts, sea salt, or spices. It sets quickly and slices cleanly, making it perfect for sharing.

Best of all, it’s naturally gluten-free and easy to make refined sugar–free if you like.

What You’ll Need

• Dark chocolate chips or chopped dark chocolate (2 cups) – Aim for 60–70% cocoa; check that it’s dairy-free.
• Full-fat coconut milk (3/4 cup) – Use the thick, canned kind for the best texture.
• Nut or seed butter (1/2 cup) – Almond, peanut, cashew, or sunflower seed butter all work.
• Maple syrup (1/4–1/3 cup) – Adjust to taste for sweetness.
• Coconut oil (2 tablespoons) – Helps with smoothness and clean slicing.
• Vanilla extract (2 teaspoons) – Rounds out the chocolate flavor.
• Fine sea salt (1/4 teaspoon) – Essential for balance.
• Flaky sea salt (optional, for topping)
• Add-ins (optional) – Chopped toasted nuts, cocoa nibs, crushed freeze-dried raspberries, or espresso powder.

How to Make It

1. Prepare the pan. Line an 8-inch square pan with parchment, letting it overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking.
2. Warm the coconut milk. In a small saucepan over low heat, gently warm the coconut milk until it’s steamy but not boiling. Stir occasionally.
3. Add the chocolate and coconut oil. Remove the pan from heat.Add chocolate and coconut oil. Let sit for 1 minute, then stir slowly until smooth and glossy.
4. Whisk in nut butter and sweetener. Add nut or seed butter and maple syrup. Stir until fully combined and silky.If it thickens too fast, return to low heat for 20–30 seconds while stirring.
5. Flavor it. Stir in vanilla and fine sea salt. Taste and adjust sweetness if needed with a little more maple syrup.
6. Add mix-ins (optional). Fold in nuts, nibs, or other add-ins. Keep the mixture warm and spreadable.
7. Pour and smooth. Pour into the prepared pan.Tap the pan on the counter to release air bubbles. Sprinkle with flaky sea salt if using.
8. Chill to set. Refrigerate for 2–3 hours, or until firm enough to slice. For faster setting, place in the freezer for about 45–60 minutes.
9. Slice and serve. Lift the fudge out using the parchment.Warm a sharp knife under hot water, wipe dry, and cut into small squares.

Keeping It Fresh

Refrigerator: Store the fudge in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.

Freezer: Freeze for up to 3 months. Thaw a few minutes at room temperature before eating for the best texture.

Room temperature: If your kitchen is cool, the fudge can sit out for a few hours.

In warm conditions, it softens quickly, so keep it chilled.

Why This is Good for You

This fudge skips dairy and uses healthy fats from coconut and nuts, which help you feel satisfied. You can control the sweetness and use maple syrup instead of refined sugar. Dark chocolate brings antioxidants and a deep, satisfying flavor.

With the right add-ins—like walnuts or almonds—you’ll get extra minerals and a pleasant crunch. It’s a treat, but it can be a more balanced one.

Common Mistakes to Avoid

• Overheating the chocolate: High heat can cause seizing or a grainy texture. Keep it low and slow, and stir gently.
• Using light coconut milk: It won’t set as well.Full-fat coconut milk is key for a firm, creamy finish.
• Skipping the salt: A pinch of salt sharpens the chocolate flavor and keeps the sweetness in check.
• Cutting too early: If you slice before it’s set, you’ll get smears and uneven edges. Chill fully first.
• Wrong pan size: A much larger pan makes thin, fragile fudge. Stick to an 8-inch square or something close.

Variations You Can Try

• Espresso Fudge: Stir in 1–2 teaspoons instant espresso powder for a mocha vibe.
• Peppermint Crunch: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes on top.
• Nutty Delight: Fold in 3/4 cup chopped toasted walnuts, pecans, or almonds.
• Raspberry Swirl: Dot the top with raspberry jam and gently swirl with a toothpick before chilling.
• Tahini Sesame: Use tahini for the nut butter and top with toasted sesame seeds and flaky salt.
• Orange Zest: Add 1 teaspoon finely grated orange zest and a splash of orange extract for a citrus lift.
• Protein Boost: Mix in 1–2 scoops of unflavored or chocolate vegan protein powder, then adjust coconut milk as needed for smoothness.

FAQ

Can I make this without coconut?

Yes.

Replace coconut milk with a thick, unsweetened oat or cashew cream, and swap coconut oil for refined avocado oil or cocoa butter. Texture may vary slightly, but it still sets well.

Which nut butter works best?

Cashew butter gives the smoothest, most neutral flavor. Almond adds a light nuttiness, and peanut creates a classic chocolate-peanut combo.

For nut-free, sunflower seed butter works, though it can be a little stronger in taste.

Is there a way to make it less sweet?

Use 70% or higher dark chocolate and start with the lower amount of maple syrup. Taste before pouring and adjust by a teaspoon at a time. A pinch more salt can also make it taste less sweet.

My fudge is too soft.

What happened?

It’s usually from using light coconut milk or not enough chocolate. Chill longer, or remelt gently and stir in more chocolate. Freezing also helps firm it up for slicing.

Can I use cocoa powder instead of chocolate?

Not for this version.

Cocoa powder won’t provide the structure and snap you get from solid chocolate. If you only have cocoa powder, look for a no-cook freezer fudge recipe designed for it.

How do I get clean slices?

Chill until firm, then use a sharp chef’s knife warmed under hot water and wiped dry. Press straight down rather than sawing, and clean the blade between cuts.

Does it taste like coconut?

With full-fat coconut milk and dark chocolate, the coconut flavor is subtle.

If you’re sensitive to it, choose a chocolate with robust cocoa notes and use refined (neutral) coconut oil or another oil.

Can I double the recipe?

Yes. Use a 9×13-inch pan or two 8-inch pans. Keep the heat low and stir patiently to ensure everything melts evenly.

Final Thoughts

Vegan fudge is proof that simple ingredients can make something truly special.

With minimal effort, you get a dessert that’s rich, customizable, and crowd-friendly. Keep a batch in the fridge for quick treats, or dress it up with toppings for a holiday-worthy gift. Once you make it at home, you may never go back to store-bought again.