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    Home » Recipes

    Easy Vegan Fudge (5 Ingredients)

    Jump to Recipe·Print Recipe

    Easy Vegan Fudge made with only 5 whole foods ingredients and refined sugar-free. Decadent, chocolatey, rich, and absolutely delicious!

    Four pieces of vegan fudge stacked.

    Every food blogger, including me, likes to say their recipe is “the best.” But, we all know that’s completely subjective. There’s no way of actually knowing if something is THE best.

    It’s like people who try out for American Idol because grandma said they could sing. It usually turns out to be a dumpster fire.

    I’ve tried my fair share of “this is the best…” Sometimes they’re good and sometimes they suck. So, why do we as food bloggers say such things? Well, we’re not gonna post something and say, “Try my mediocre muffins!”

    Why did I feel the need to say all this? I have no idea. But, THIS IS THE BEST VEGAN FUDGE! You should make it for the holidays, people you like, or yourself.

    There are no fake ingredients, it’s super simple, and tastes like real fudge should taste. Rich, creamy, chewy, chocolate decadence at its finest.

    In this life, there are vegan fudge recipes and there’s this vegan fudge recipe. I trust you will choose wisely. Now, go make it!

    Jump to:
    • Ingredients
    • How To Make Easy Vegan 5 Ingredient Fudge
    • Tips and Suggestions
    • Storage
    • More Vegan Holiday Dessert Recipes
    • Easy Vegan Fudge (5 Ingredients)
    • 💬 Community
    Almond butter, chocolate chips, and coconut milk in saucepan.

    Table of Contents

    • Ingredients
    • How To Make Easy Vegan 5 Ingredient Fudge
    • Tips and Suggestions
    • Storage
    • More Vegan Holiday Dessert Recipes
    • Easy Vegan Fudge (5 Ingredients)

    Ingredients

    What is vegan fudge made from? I think you’ll find the ingredients to be quite accessible and cheap.

    • Vegan or non-dairy chocolate chips: When it comes to chocolate, the fewer ingredients the better.
    • Nut Butter: replaces the oil or butter that’s found in traditional fudge and helps the vegan fudge to set up. You could use peanut butter, but it will affect the flavor. Almond butter or cashew butter are much more neutral in taste and don’t take away from the chocolate.
    • Coconut Milk: adds a creamy, milk chocolate essence to the fudge. But, you could omit this if you prefer. Be sure and use full-fat canned coconut milk.
    • Maple Syrup: most people find dark chocolate too bitter. So, this helps to sweeten it up just a bit. Again, this can be omitted if you prefer a “darker” tasting fudge.
    • Vanilla Extract: for the depth of flavor.
    Melted fudge ingredients in loaf pan lined with parchment paper.

    How To Make Easy Vegan 5 Ingredient Fudge

    This recipe couldn’t be any easier. You simply melt, stir, pour, and chill.

    1. Line a standard loaf pan or 8×8 baking dish with parchment paper. Be sure to clear some space in the fridge or freezer for your pan.
    2. Add all the ingredients to a large pot or medium saucepan. Warm over low heat and whisk everything together until the fudge is completely melted and smooth.
    3. Pour the mixture into the prepared pan and smooth out the top with a spoon or spatula. Place the pan in the refrigerator for 1-2 hours until the fudge is firm to the touch. You can also place it in the freezer to speed up the process. This usually takes about 30-45 minutes. 
    4. Lift the fudge out of the pan by using the parchment paper. Use a sharp knife and cut into 21 even squares or desired size. 
    5. Enjoy. 

    That’s all there is to it! It’s the perfect dessert for a holiday gathering or a simple treat the family will enjoy throughout the week. The best and easiest chocolate fudge recipe.

    And, you can feel less guilty about feeding your chocolate craving. Because this recipe is healthier than traditional versions. It’s oil-free, gluten-free, and dairy-free.

    Vegan fudge squares on parchment paper.

    Tips and Suggestions

    • Want to make this nut-free? Use sunflower seed butter in place of the almond butter.
    • Melting the chocolate: If you have double boiler that works exceptionally well and you’re not as likely to burn anything. You may also melt the chocolate in the microwave. Simply place them in a microwave safe bowl and set the time for 20 seconds at a time.
    • This delicious vegan fudge makes an excellent gift.

    Storage

    • Refrigerator and Room Temperature: Leftover vegan fudge can be kept in an airtight container in the refrigerator or at room temperature for up to 2 weeks. Just be sure and keep it away from direct sunlight or other heat sources so the fudge doesn’t melt.
    • Freezer: Place your vegan fudge in a freezer-safe container and store it for up to 2 months in the freezer. You can enjoy it right out of the freezer, if you like firm desserts, or let it thaw until it softens up a bit.

    I have no doubt you’ll love this homemade dairy-free vegan fudge. It’s…

    • deceptively simple to make
    • easier to make than regular fudge
    • gluten-free
    • decadent
    • creamy
    • chocolatey
    • SO DELICIOUS!

    Easy vegan fudge, made with just five simple ingredients. That means it’s essentially foolproof (my kind of recipe).

    Also, try these additional add-ins for flavor and texture. Some of our favorites are chopped cashews or walnuts, dried cranberries, swirling in some date caramel, and peanut butter.

    You could simply garnish with a dusting of cocoa powder as well.

    Fudge squares on parchment paper.

    More Vegan Holiday Dessert Recipes

    • Cranberry Apple Crisp (Vegan & Healthy)
    • Classic Vegan Peanut Butter Cookies
    • Cinnamon Baked Apples
    • The Best Vegan Apple Crisp
    • Vegan Sweet Potato Pie

    Be sure and subscribe to Shane & Simple so you never have to miss a recipe. And, if you try this recipe don’t forget to leave a comment with a star rating. I would be eternally grateful because it helps more than you know! Blessings.

    Print
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    Easy Vegan Fudge (5 Ingredients)

    ★★★★★

    5 from 25 reviews

    Print Recipe

    Easy Vegan Fudge made with only 5 whole foods ingredients and refined sugar-free. Decadent, chocolatey, rich, and absolutely delicious!

    • Total Time: 2 hours
    • Yield: 18–21 squares 1x

    Ingredients

    Units Scale
    • 2 cups non-dairy or vegan chocolate chips
    • ½ cup almond butter
    • ⅓ cup full-fat coconut milk
    • 2 Tbsp maple syrup
    • 1 tsp. vanilla

    Instructions

    1. Line a standard loaf pan or 8×8 baking dish with parchment paper. Be sure to clear some space the fridge or freezer for your pan.
    2. Add all the ingredients to a large pot or medium saucepan. Warm over low heat, while stirring often, until the fudge is completely melted and smooth.
    3. Pour the mixture into the prepared pan and smooth the top with a spoon or spatula. Then, place the pan in the refrigerator for 1-2 hours until the fudge is firm to the touch. You can also place it in the freezer to speed up the process. This usually takes about 30-45 minutes. 
    4. Lift the fudge out of the pan by using the parchment paper. Use a sharp knife and cut into 21 even squares or desired size. 
    5. Enjoy. 

    Equipment

    Chef’s Knife

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    Coconut Milk

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    8 x 8 Baking Dish

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    Parchment Paper

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    Nonstick Loaf Pan

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    Cutting Board

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    Maple Syrup

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    Notes

    If you have a nut allergy try subbing tahini or sun butter in place of the almond butter.

    Leftover vegan fudge can be kept in an airtight container in the fridge or at room temperature for up to 2 weeks. Just be sure and keep it away from direct sunlight or other heat sources so the fudge doesn’t melt.

    Vegan fudge can be stored in the freezer for up to 2 months in a freezer-safe container. You can enjoy it right out of the freezer or let it thaw until it softens up a bit.

    Try these additional add-ins for flavor and texture: chopped walnuts or cashews, dried cranberries, swirling in some date caramel, or peanut butter.

    • Author: Shane Martin
    • Prep Time: 2 hours
    • Category: Vegan Dessert Recipes
    • Method: Raw
    • Cuisine: Vegan, Gluten-free
    • Diet: Vegan

    Nutrition

    • Serving Size: 1 square
    • Calories: 171
    • Sugar: 13.6 g
    • Sodium: 1.1 mg
    • Fat: 10.2 g
    • Carbohydrates: 17.8 g
    • Fiber: 2.1 g
    • Protein: 1.3 g
    • Cholesterol: 0 mg

    Keywords: vegan fudge recipe, paleo, easy vegan fudge, oil-free, vegan Christmas recipes, healthy dessert, gluten-free

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    Reader Interactions

    Comments

    1. Jill Purcell

      July 07, 2022 at 10:04 pm

      I was skeptical, I really was, that this fudge couldn’t be THAT good. Well, guess what? It sure is! Simply amazing! We had a couple of pieces, then I cut up the rest and put it in the freezer. I love that I can have it on hand that way. And as you suggested to a commenter, I plan to try your Sweet Potato Casserole to use up the rest of the coconut milk. Thanks for all your wonderful recipes!

      ★★★★★

      Reply
      • Shane Martin

        July 07, 2022 at 11:47 pm

        Thank you, Jill! This makes me happy:)

        Reply
    2. Jo

      February 14, 2021 at 7:18 pm

      Thank you, Shane! Made this for myself for Valentine’s day and it was amazing! Thank you, again! 🙂

      ★★★★★

      Reply
    3. Justina

      January 23, 2021 at 6:45 pm

      We avoid coconut milk so am wondering if it’s ok to substitute soy milk, or almond milk? Unsweetened or? Love your website!

      Reply
      • Shane Martin

        January 27, 2021 at 10:55 am

        I have not tried it yet, but it should work. The full-fat coconut milk helps it to set up. But, I always say anything is worth trying…at least once:) If anything, you’ll get an amazing chocolate sauce:)

        Reply
    4. Elaine

      January 07, 2021 at 8:41 pm

      So if you use a chocolate bar, how many oz would you use?

      Reply
      • Shane Martin

        January 08, 2021 at 9:31 am

        12 ounces would equal 2 cups of chocolate chips.

        ★★★★★

        Reply
    5. Pat

      January 03, 2021 at 6:30 pm

      I just wanted to say thank you for such a wonderfully delicious vegan fudge. I’ve tried a number of other recipes over the years….but this one is the best by far! This will definitely be my go-to recipe in the future!

      ★★★★★

      Reply
      • Shane Martin

        January 06, 2021 at 7:45 am

        Thank you, Pat:)

        Reply
    6. CherylGirlATL

      January 01, 2021 at 7:56 pm

      These were amazing. My family loved these.

      ★★★★★

      Reply
      • Shane Martin

        January 06, 2021 at 7:29 am

        That’s great! Happy New Year!!!

        Reply
    7. GB Nana

      December 31, 2020 at 1:46 am

      Absolutely delicious!!

      ★★★★★

      Reply
    8. Trish

      December 29, 2020 at 5:10 pm

      I made this last week. My oh my what heavenly silky, flavorful fudge melted in my mouth. Dangerously good – beware! I’ve made vegan fudge before from other bloggers but had never been a fan. Your simple ingredients tempted me and I had them anyway. So frigging glad I tried this recipe. My son, who balks at vegan anything, couldn’t stop stuffing his face with them. Even passed up his grandma’s biscotti over this. I added walnuts on top of mine before cooling it in the fridge.

      ★★★★★

      Reply
    9. Shelly Page

      December 26, 2020 at 11:17 pm

      Made this tonight but added a few pecan pieces. Uh. Maze. Ing!

      Shane, thank you for sharing your time and talent with us. We love you.

      ★★★★★

      Reply
    10. suzi

      December 23, 2020 at 2:53 pm

      HELLO YUM!! I made this last nite and doubled it with a big bunch of chopped walnuts. Fabulous!! Double it for it to be taller and more irresistible!!

      ★★★★★

      Reply
      • Shane Martin

        December 23, 2020 at 9:51 pm

        Awww, Suzi! Thank you so much. Merry Christmas:)

        ★★★★★

        Reply
    11. cathie

      December 20, 2020 at 12:34 pm

      Just made this, it’s awesome. I am going to make another batch as Christmas gifts
      Thank you Shane,

      ★★★★★

      Reply
      • Shane Martin

        December 21, 2020 at 11:19 am

        Great idea! And, I’m honored you would want to give them as a gift. Merry Christmas!

        ★★★★★

        Reply
    12. Lynne M

      December 19, 2020 at 7:31 pm

      I made this today, using peanut butter instead of almond butter. It is amazing. So smooth and delicious…and easy to make! Any suggestions for something else to make with the leftover full fat coconut milk?

      ★★★★★

      Reply
      • Shane Martin

        December 20, 2020 at 8:09 am

        That’s awesome! I’m so glad you liked it. Try my sweet potato casserole, pumpkin pie, or sweet potato pie:)

        ★★★★★

        Reply
    13. Star

      December 17, 2020 at 9:20 pm

      I want to make these, but I only have a 10 oz bag of chocolate chips. Would that throw the recipe off too much? Should I try just halving the recipe?

      Reply
      • Shane Martin

        December 17, 2020 at 9:52 pm

        A 10-ounce bag is roughly 2 cups. You’ll be fine:)

        ★★★★★

        Reply
    14. Jan

      December 17, 2020 at 2:05 pm

      My lord. So, so good. Gotta find something to use the rest of that coconut milk before tomorrow.

      ★★★★★

      Reply
      • Shane Martin

        December 17, 2020 at 4:27 pm

        Thank you, Jan! There’s always pumpkin pie:)

        Reply
    15. Dorothy

      December 16, 2020 at 6:49 pm

      Thanks!

      ★★★★★

      Reply
    16. Dorothy

      December 16, 2020 at 6:46 pm

      I made this today using “Enjoy Life” dark chocolate morsels, and unsweetened & no salt almond butter. I used a 8×8” pan. Wow – Delicious!! I actually did not think it would be this awesome and I’m glad to say I was wrong. Next time I will use a loaf pan so it’s thicker (like the photos) but otherwise wouldn’t change a thing. Thanks for another great recipe, Shane!

      ★★★★★

      Reply
    17. Heidi

      December 16, 2020 at 10:52 am

      Who ever has leftover fudge?????

      Reply
      • Shane Martin

        December 16, 2020 at 12:40 pm

        Good point. Not sure what I was thinking.

        ★★★★★

        Reply
    18. Rebecca

      December 16, 2020 at 7:16 am

      What can be substituted for almond butter? Almond and peanut allergies.

      Reply
      • Shane Martin

        December 16, 2020 at 12:41 pm

        Tahini or Sunflower Seed Butter will work just as well.

        ★★★★★

        Reply
    19. Grace

      December 15, 2020 at 6:53 pm

      I have got my batch in the freezer but I have a question about coconut milk. My can had a white glob at the top and translucent liquid below. I am not familiar with using this product so I just used the liquid (which had a small bit of the glob in it. But in your photo the milk looks very white. Was I supposed to blend the liquid and glob? The melted fudge tasted good though! Appreciate all you do!

      Reply
      • Shane Martin

        December 16, 2020 at 12:43 pm

        Hi, Grace! It is very normal for the coconut milk to separate. The white glob is the “meat” of the coconut. I like using that becaue it’s very creamy. Really, you could use any of it. You can mix it, use just the water at the bottom, or just the cream on top. I would prefer just the cream or mixing it. It’s what adds the “creaminess” to the fudge. But, I don’t think you’ll be disappointed:)

        ★★★★★

        Reply
    20. Christy

      December 15, 2020 at 5:50 pm

      Hi! This recipe looks amazing! What would you suggest in place of almond butter? (Allergies)

      Reply
      • Shane Martin

        December 16, 2020 at 12:49 pm

        Tahini or sun butter would work well. My preference would be the tahini:)

        ★★★★★

        Reply
    21. Letizia

      December 15, 2020 at 5:03 pm

      Are the chocolate chips you are using sweetened? I have some that are one single ingredient. No sweetener of any kind. Would I need to adjust the recipe or is that how it was intended? Any thoughts on whether date paste would work instead of maple syrup or if it would mess up the texture?

      Reply
      • Shane Martin

        December 16, 2020 at 12:55 pm

        Sometimes yes and sometimes no. Ultimately, what and how much of sweetner is up to you and whatever you prefer. I don’t see any reason why date paste would not work.

        ★★★★★

        Reply
        • Diane

          December 17, 2020 at 2:39 pm

          Don’t advertise as far free, coconut milk is not fat free even the low fat type. But very tasty otherwise.

          Reply
          • Shane Martin

            December 17, 2020 at 4:26 pm

            It’s not advertised as “fat-free”. There’s absolutely no mention of it being fat-free. Not sure where you think you saw that.

            ★★★★★

            Reply
    22. Paula Vicker

      December 15, 2020 at 3:54 pm

      Can you replace the almond butter with peanut butter?

      Reply
      • Shane Martin

        December 16, 2020 at 12:47 pm

        Yes, absolutely!

        Reply
    23. Shane Martin

      December 15, 2020 at 3:29 pm

      Easy Vegan Fudge made with just 5 ingredients! This simple dairy-free fudge recipe is rich, naturally sweetened, and melt-in-your-mouth delicious! A much healthier option compared to other traditional versions, it’s gluten-free and oil-free.

      ★★★★★

      Reply
      • Alexia

        December 18, 2020 at 8:59 pm

        I have everything, except Vanilla! Do you think it would make a big difference?

        Reply

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