Vegan Chocolate Fudge Squares
🌱 Vegan Chocolate Fudge Squares 🍫
These Vegan Chocolate Fudge Squares are rich, fudgy, and irresistibly smooth. A soft chocolate center gets coated in a glossy dairy-free chocolate shell, then chilled into neat little squares. They look like candy-shop petit fours and taste like pure chocolate heaven — no dairy, no eggs, no fuss.
I love making a tray of these when I want something that feels fancy but still comes together in one pan. Keep them cold and the coating stays shiny. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Fudge Squares 💚
- 🌱 Completely dairy-free
- 🍫 Soft, fudgy chocolate center
- ✨ Glossy chocolate coating
- 🧊 No-bake and make-ahead
- 🎁 Perfect for gifting
- ⏱️ Simple pantry ingredients
The Secret to Smooth, Shiny Squares
Melt the chocolate slowly so it stays glossy. A little coconut cream in the filling keeps the center soft instead of chalky. Chill the slab until it’s firm enough to cut into clean squares, then dip or pour the coating over the top. A second short chill sets that candy-shop shine.
Frequently Asked Questions ❓
Do these need to stay refrigerated? 🧊
Yes. The filling stays fudgy and the coating stays neat when chilled. They can sit out for about 20 minutes before serving.
Can I skip the outer coating? 🍫
Yes. The filling alone makes classic fudge squares. The coating just gives them that candy-box look.
How long do they keep? ❄️
Refrigerate for up to 1 week or freeze for up to 2 months.
🌱 Vegan Chocolate Fudge Squares
Ingredients 🛒
For the Fudge Center
- 1½ cups (255 g) vegan chocolate chips
- ½ cup (120 ml) coconut cream
- 3 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Coating
- 1 cup (170 g) vegan chocolate chips
- 1 teaspoon coconut oil
Instructions 👩🍳
- Line an 8-inch square pan with parchment paper.
- Melt 1½ cups chocolate chips with the coconut cream over low heat, stirring until smooth.
- Stir in the maple syrup, cocoa powder, vanilla, and salt.
- Spread the mixture in the pan and chill for 1–2 hours, until firm enough to cut.
- Lift out and cut into 16 small squares. Freeze for 15 minutes.
- Melt the remaining chocolate with coconut oil. Dip each square or spoon the coating over the top until covered.
- Chill for 20 minutes, until the coating is set. Serve cold.
Nutrition
| Nutrient | Per square (1/16) |
|---|---|
| Calories | 145 |
| Protein | 2g |
| Net carbohydrates | 13g |
| Total carbohydrates | 15g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 20mg |
Estimates based on vegan chocolate, coconut cream, and maple syrup. Exact numbers may vary by chocolate brand.
Notes & Tips 💡
- Use full-fat coconut cream, not thin coconut milk, so the center sets.
- For cleaner squares, wipe the knife between cuts.
- A pinch of flaky salt on top makes the chocolate pop.
- If the coating looks dull, the chocolate got too hot — melt it more gently next time.
These Vegan Chocolate Fudge Squares are rich, glossy, and made for sharing. Little bites of chocolate heaven. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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