Vegan Chocolate Fudge Recipe
Vegan Fudge
Glossy, dense vegan chocolate fudge with a flaky sea-salt finish — no dairy, no condensed milk, 10 minutes plus chilling
This vegan fudge is glossy, dense and deeply chocolatey — melted in one bowl, spread in a pan, cut into clean squares and finished with flaky sea salt. No dairy, no condensed milk.
Ten minutes at the stove and a few hours of chilling stand between you and a tray of gifts.
Why you'll love this vegan fudge
- Glossy tops, clean cuts, melt-away middles
- Flaky sea salt makes the chocolate taste deeper
- One bowl, 10 minutes, no candy thermometer
- No dairy, no condensed milk, fully vegan
- Squares freeze and gift beautifully
- Deep chocolate flavor — not just sweet
Health notes
- Dark chocolate: Flavanols and magnesium — go 70% for maximum depth.
- Coconut cream: Replaces condensed milk with plant-based richness.
- Sea salt: A pinch amplifies chocolate flavor, so less sugar satisfies.
- Portioned small: One 105-calorie square genuinely does the job.
Key element — melt off the heat, chill fully
Chocolate melted over direct heat seizes and turns grainy. Warm the cream, pull the pan off the stove, and let residual heat melt the chocolate glossy. Then chill a full 3 hours before cutting — warm fudge smears, cold fudge cuts like glass.
Ingredients
Fudge
- 2 cups vegan dark chocolate chips (or chopped 70% dark chocolate)
- ¾ cup thick coconut cream (the solid top of a chilled can)
- 3 Tbsp maple syrup
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- ¼ tsp fine salt
- Flaky sea salt, for the top
Optional add-ins
- ½ cup chopped walnuts or pecans
- 1 tsp espresso powder for mocha depth
- ½ tsp peppermint extract for mint fudge
Swaps
- Sugar-free: Sugar-free dark chips + monk fruit syrup.
- Peanut butter swirl: Ribbon ¼ cup peanut butter over the top before chilling.
- Rocky road: Fold in mini marshmallows and chopped nuts.
- Orange: Zest of one orange folded in — chocolate-orange classic.
Instructions
| 1 | Line the pan. Line an 8x8-inch pan with parchment, leaving overhang on two sides so the slab lifts out cleanly. |
| 2 | Warm the cream. Heat the coconut cream in a saucepan over low heat until steaming — do not boil. |
| 3 | Melt off the heat. Take the pan off the stove. Add the chocolate and coconut oil and let stand 2 minutes. Stir slowly until completely smooth and glossy, like the swirled bowl in the photo. |
| 4 | Flavor it. Stir in the maple syrup, vanilla and fine salt until incorporated. Fold in nuts now if using. |
| 5 | Spread, salt, chill. Pour into the pan and smooth the top with swirl marks. Scatter flaky sea salt over. Chill at least 3 hours, until completely firm — overnight is best. |
| 6 | Cut into squares. Lift the slab out by the parchment. Cut into 25 squares with a warm knife, wiping between cuts, and stack them up like the photo. |
Pro tips
- Never melt chocolate over direct heat — off the stove, always.
- Use thick coconut cream only; watery milk makes soft fudge.
- Warm knife, wiped between cuts: glass-clean edges.
- Salt the top while warm so the flakes stick.
- Frozen squares eat like truffles — 10 seconds from the freezer.
Nutrition
| Nutrient | Per square |
|---|---|
| Calories | 105 |
| Protein | 1g |
| Net carbohydrates | 12g |
| Total carbohydrates | 14g |
| Fiber | 2g |
| Total fat | 6g |
| Sodium | 35mg |
Estimates based on dark chocolate, coconut cream and maple syrup across 25 squares. Exact macros vary with brands and portions.
Variations
Sea-salt classic
As written — flaky salt is the whole finishing flourish.
Peanut butter swirl
Marbled peanut butter ribbons through the glossy top.
Mint
Peppermint extract + a few drops of green? No — keep it classic chocolate, mint inside.
Rocky road
Marshmallows and walnuts folded in for chew and crunch.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 weeks | Airtight container; rest 10 minutes before eating |
| Freezer | Up to 3 months | Squares between parchment; thaw 15 minutes or eat frozen |
| Gifting | 1 week | Layer with parchment in a tin — keeps well cool |
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