Vegan Chocolate Fudge
Vegan Chocolate Fudge
Dense, glossy, melt-in-your-mouth chocolate fudge — no dairy, no condensed milk, 10 minutes plus chilling
This vegan chocolate fudge is dense, glossy and deeply chocolatey — the kind that holds a clean cut and melts the second it hits your tongue. No condensed milk, no dairy at all.
Ten minutes of work, a chill in the fridge, and you've got a glass dish full of gifts (or secrets).
Why you'll love this chocolate fudge
- Dense and glossy — clean cuts, melt-away bite
- Deep chocolate flavor, not just sweet
- No condensed milk, no dairy, no fuss
- 10 minutes of work plus chilling
- Giftable squares that freeze beautifully
- Fully vegan with pantry staples
Health notes
- Dark chocolate: Flavanols and magnesium — choose 70% for the deepest flavor.
- Coconut cream: The body condensed milk used to give.
- Cocoa powder: Intensifies the chocolate without more sugar.
- Small squares: 110 calories each — one square genuinely satisfies.
Key element — chill until it's truly set
Cut this fudge warm and it smears; cut it properly chilled and the knife glides through cleanly. Three hours in the fridge — overnight is even better. Warm the knife under running water for the squarest squares.
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)
- ¼ cup maple syrup
- 2 Tbsp cocoa powder
- 2 Tbsp coconut oil (or vegan butter)
- 1 tsp vanilla extract
- ¼ tsp fine salt
- Flaky sea salt, for the top (optional)
Optional add-ins
- ½ cup chopped walnuts or pecans
- ½ cup vegan mini marshmallows (rocky road)
- 1 tsp espresso powder (deepens the chocolate)
Swaps
- Sugar-free: Sugar-free chocolate chips + monk fruit syrup.
- Nut butter swirl: Ribbon ¼ cup peanut butter through before chilling.
- Mint: ½ tsp peppermint extract instead of vanilla.
- Orange: Zest of one orange stirred in — chocolate-orange classic.
Instructions
| 1 | Prep the dish. Line an 8x8-inch dish with parchment, leaving overhang on two sides for lifting. |
| 2 | Warm the cream. Heat the coconut cream in a saucepan over low heat until steaming — don't boil. |
| 3 | Melt the chocolate. Take the pan off the heat. Add the chocolate, coconut oil and maple syrup. Let sit 2 minutes, then stir until completely smooth and glossy. |
| 4 | Deepen it. Whisk in the cocoa powder, vanilla and salt until no lumps remain. Fold in nuts now, if using. |
| 5 | Pan and chill. Pour into the prepared dish, smooth the top with a swirl, and sprinkle flaky salt if using. Chill at least 3 hours — overnight for the cleanest cuts. |
| 6 | Cut and serve. Lift out by the parchment. Cut into 25 squares with a warm knife, wiping between cuts. Pile into a glass dish, like the photo. |
Pro tips
- Off the heat for melting — overheated chocolate seizes and grain forms.
- Thick coconut cream only; watery milk makes soft fudge.
- Warm knife, wiped between cuts: glass-clean edges.
- A pinch of salt makes chocolate taste more chocolate.
- Freeze a batch — fudge from the freezer is a 10-second truffle.
Nutrition
| Nutrient | Per square |
|---|---|
| Calories | 110 |
| Protein | 1g |
| Net carbohydrates | 13g |
| Total carbohydrates | 15g |
| Fiber | 2g |
| Total fat | 7g |
| Sodium | 30mg |
Estimates based on dark chocolate, coconut cream and maple syrup across 25 squares. Exact macros vary with brands and portions.
Variations
Rocky road
Mini marshmallows and chopped walnuts folded in — texture in every square.
Peanut butter swirl
Ribbons of peanut butter marbled through the top.
Espresso
A teaspoon of espresso powder — mocha depth, no coffee flavor takeover.
Orange
Fresh orange zest — the chocolate-orange classic.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 weeks | Airtight container; rest 10 minutes for the melt-away bite |
| Freezer | Up to 3 months | Freeze squares between parchment; thaw 15 minutes |
| Gifting | 1 week | Box with parchment between layers — travels well cool |
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