Easy Vegan Fudge Recipe

Squares of vegan fudge sprinkled with coconut on parchment paper.
Recipe At-A-Glance
Vegan, Gluten-Free, Paleo1 hour
This Easy Vegan Chocolate Fudge Recipe is a breeze to make. It's a delicious homemade healthy vegan snack that’s naturally sweetened, and uses just 5 simple ingredients!

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 I’d like to introduce you to a little recipe that we make at our house all the time—coconut oil vegan chocolate fudge. It’s our absolute favorite healthier dessert, and we almost always have all the ingredients we need to make it stocked in our pantry.

This fudge is different from regular fudge in that it is naturally sweetened, totally dairy-free, vegan and gluten-free, and packed with healthy fats, thanks to a good chunk of coconut oil. It is packed with nutrients and good-for-you stuff.

Melted coconut oil and cocoa powder being poured into a parchment paper-lined pan.

Do I need chocolate or cocoa powder?

For this recipe, we’re going to use cocoa powder. Not only does it give the recipe tons of rich, chocolatey-flavor, but cocoa powder is also easy to keep on hand in the pantry!

What is vegan fudge made of?

  • Coconut oil. The idea behind this fudge is that property that all coconut oil users know well—coconut oil is solid at room temperature, but anything above that, and it’s a velvety smooth liquid oil.
  • Honey or maple syrup. If you want to make this fudge vegan, make sure you stick with maple syrup. Honey works if you are eating animal products.
  • Unsweetened cocoa powder. We recommend using Dutch-process cocoa powder for the best, rich dark chocolate flavor, but standard cocoa powder also does the trick!
  • Vanilla extract and salt. To get a fully-rounded flavor, you need some vanilla and salt. The salt will help amplify the chocolate flavor.

A square of vegan fudge with a bite taken out of it sits in front of four other pieces of fudge.

How do you make vegan chocolate fudge?

To make this fudge, you simply warm and melt the coconut oil, stir it with cocoa and sweetener, and then pour it into a pan. Then you chill that sucker in the fridge, and out pops the most velvety, dense, and smooth fudge you’ve ever had—without a single second of cooking time.

No boiling hot sugar on the stove and fussing with a candy thermometer. No sticking something in the microwave for 10 minutes. Just five minute, deeply chocolatey fudge—with a gloriously awesome hint of coconut flavor.

Why is my fudge crumbly?

If you used honey, sometimes crystallized honey can cause issues with separation and make the fudge crumbly. Maple syrup gives a consistently creamy result!

If you are struggling with crumbling, bring the fudge back up to room temperature, and see if that helps soften the fudge.

Is dark chocolate vegan?

This recipe is vegan because we’re using pure unsweetened cocoa powder. However, some dark chocolate bars do occasionally contain animal products like milk or honey.

Overhead of squares of vegan fudge sprinkled with coconut on parchment paper.

Can I make other flavors of this vegan fudge recipe?

Absolutely! You can make peanut butter fudge, though adding peanut butter will make it a little less solid—but not less delicious.

You could also stir in some orange zest for a wonderful orange chocolate flavor!

Squares of vegan fudge sprinkled with coconut on parchment paper.

Vegan Chocolate Fudge Recipe

Yield: 9 servings
Prep Time: 3 minutes
Additional Time: 1 hour
Total Time: 1 hour 3 minutes

This Easy Vegan Chocolate Fudge Recipe is a breeze to make. It's a delicious homemade healthy vegan snack that’s naturally sweetened, and uses just 5 simple ingredients!


  • 1/2 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Unsweetened shredded coconut, for garnish


  1. Line a small square dish (I use this small square glass food storage container—it's perfect for this batch size) with parchment paper. Set aside.
  2. In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth. If the mixture doesn’t come together, heat over very low heat in a small saucepan until very smooth.
  3. Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you're in a hurry, pop it in the freezer and you'll be ready to go in about half the time—although you might need to use a knife run under hot water to cut through it.


I don't recommend making this in any of the "regular" size baking pans, because the resulting fudge will be very thin (this is a small batch recipe). I like using a small square food storage container. If you happen to have a mini muffin tin, you can also use that for pre-portioned fudge bites.

Nutrition Information:
Yield: 9 Serving Size: 1 piece of fudge
Amount Per Serving: Calories: 177Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Want more vegan desserts?

  • Vegan Chocolate PuddingThe dark chocolate and chili flavors in this pudding make this so much more decadent-tasting than a store-bought pudding!
  • Salted Chocolate Dipped ClementinesMake sure your chocolate is vegan, and then enjoy this juicy, sweet snack!
  • Edible Cookie DoughThis eggless cookie dough is safe to eat unbaked, and a spoonful is a delicious way to end your night!
  • Berry Yogurt Pops. Only 4 ingredients stand between you and these fruity popsicles.
  • Dairy-Free Cashew Ice CreamThis ice cream gets its creaminess from cashews, and you won’t even miss the dairy!
  • Chocolate Chia Pudding CupsThese little cups are perfectly portioned for packing in lunches or as grab-and-go snacks.

And check out these reader favorites:

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  • Coffee LiqueurIt is shockingly easy to make your own kahlúa at home—we will show you how!
  • How to Can TomatoesCanned diced tomatoes are my #1 pantry staple year-round, so I am always sure to stock up when tomatoes are in season. And it is a great project for new canners!
  • Instant Pot Coconut Yogurt. You can save so much money by making your own yogurt. Here’s my favorite way to make dairy-free yogurt!

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

93 Responses
    1. Cassie

      Not off topic at all! Let’s all celebrate the wonderful ways to use coconut oil! It’s great for my super-fried-I-really-need-a-haircut split ends. 🙂

  1. MIND. BLOWN. I made some of this fudge last week and HAD to bring it to work so that I didn’t eat the entire serving in one day… holy man, this is going to be a staple in my house from now on! I love how easy it is and how natural the ingredients are, and that I always have those ingredients on hand!! Thanks! 🙂

  2. Melanie

    Found this recipe on pinterest today and tried it immediately. It is perfect! The fudge is delicious and so easy to make. I will definitely be making it again.
    Thanks for sharing!

  3. Kristy

    I had no syrup or honey, so, being the resourceful person that I am (wink, wink), used 2T of organic raspberry preserves instead. It’s absolutely DELICIOUS! Thanks for sharing!

  4. julia

    it was really good but I don’t like honey so much so next time I won’t put as much honey in it. I’ll Put some peanutbutter or something in it instead =)

  5. Gloria H

    I was doubtful about this recipe, but I was having a serious chocolate craving. I can’t keep any chocolate in the house or I eat it all… and that is how I found this recipe. And it IS DELICIOUS!! It tastes like the inside of a dark chocolate Lindt truffle! YUM this will definitely become my new “emergency I need chocolate recipe.” Also, it is just rich enough that I couldn’t eat it all at once. I think I can make it last for two servings 😉

  6. Andrea

    Really enjoyed this! I did, however find that the maple syrup and coconut oil separated so the top layer was bitter and the bottom super sweet. Do I just need to mix it better or is it because I tossed it in the freezer to firm up faster?

    1. Cassie

      It might help to warm both the coconut oil and maple syrup a bit in the microwave or over a double broiler next time. 🙂

    2. Catherine

      Same happened to me when I used honey. I even heated both the oil and honey then mixed? The first time I made it I heated the oil but not the maple syrup. It didn’t separate but it was kinda lumpy. Both times it was delish! A great nondairy alternative

  7. Lori

    After reading the above post, I promptly pulled my stash out of the fridge and topped it with more maple syrup. Haha. We’ll see what happens!

  8. Smith

    Made these with cannabis infused coconut oil, I cut it 50/50 with uninfused oil. There is still a heavy flower taste but it’s very good! I will mix in peanut butter next time!

    1. Brittney

      Thats what I’m going to try this with! I have infused liquid coconut oil though, not solid, so I’m not sure if it will come out the same!

  9. Kaitlin Taylor

    This looks so good! If making in a mini muffin tin would would you spray the pan or cut out mini parchment paper circles?!

  10. Jen

    This was seriously good! I saw square dish and used an 8×8″ pan and my fudge is far too thin (just like you said)! I cut the fudge into 16 pieces and they’re about 2″ each. I don’t have the container you use, but next time I might try a loaf pan. And there will be a next time! I added 2 drops of Peppermint Vitality Essential Oil by Young Living for a refreshing after dinner treat. I’m thinking you could also try Orange, Cinnamon or any other oil of your choice.

  11. Tricia G

    UNBELIEVABLE!!!!! I’m a so excited to find this recipe. Since they are dark chocolate, my family won’t eat it. It’s all mine *evil laugh* Thank goodness it’s a small batch too! Oh So Good!!!!!!!

  12. Brianna Mitchell

    I’m so happy I came across this recipe! I can’t eat dairy, gluten (anything processed) right now and when I saw this I made it right away. I love how I always have these ingredients on hand.. so will probably be making this recipe a lot haha. Thank you 🙂

  13. Dayn

    Sub’d agave, Himalayan pink salt and Ghirardelli double chocolate powder. In the freezer at the moment. As a batter it tastes awesome so far. Will try various versions and report back. Thanks so much for the quick, healthy and decadent idea!

  14. Sharon

    So, what is the measurement of the container that was used, please? The amazon link had over 10 containers in the set, without measurement. Thanks.

  15. Barb

    Just made these because they looked tasty and were crazy quick to make. I never expected them to taste so good! They’re incredible and will definitely be on my make again list. For the top I used the coconut on half and sea salt on the other half. Thanks for sharing. PS: my husband keeps sneaking in the fridge like a little kid to sample them over and over again. :). A big hit!!!

  16. Best vegan fudge recipe, ever!!! Unfortunately, my husband and two daughter’s all loved it and I HAD TO SHARE 🙁
    Thanks for the great recipe for a newly lactose intolerant family!

  17. Eloise Root jr.

    I was wondering if corn syrup could be used in the place of the honey. My sister cant eat honey and I’m not to crazy about maple syrup.

      1. Donna Archibald

        I just made these as a Christmas gift for my brother who is a diabetic. The mixture tasted so delish, i wanted to keep them for myself haha jk. .. Thank you so very much for this recipe! Next time I’m going to try the pb version as well:)

  18. Cat Cabot

    Hi Cassie!

    Have you ever tried doubling or even tripling the recipe and using a bigger container?

    I would like to make a big batch for the Hollidays. 🙂

    Thank you so much!

  19. Made it last night, one plain batch and one with hazelnut extract and a few chopped cashews…. oh my they are amazing!!!
    Does anyone know what like a one inch square of it would be for weight watcher points???? Would love to know!! Thanks

  20. Kristin

    Oh my goodness. I made this right after reading since I had all.of the ingredients and it is so good! I left out the toasted coconut, and added on powder, a little extra coconut oil and some peanuts for some crunch and it is delicious. Also, I looked up the ingredients and if one pan is 9 servings there’s about 95 calories per serving. I was fine with a small bite and can probably get 20 portions for me, so 30 cals, not bad! Thank you!!

  21. Penelope

    I thought you were hyping this recipe up. Oh. My. Dog. This is amazing. Its rich, smooth and decadent. I can’t believe how easy and simple this is to make. Thank you for sharing, and so glad I stumbled upon it.

  22. Joyce

    Oh, my; I have all the ingredients on hand, so tomorrow after sunset, I”m going to make a batch of it JUST FOR ME! I didn’t find this until now, just half an hour before sunset (and the beginning of the Sabbath), so can’t do a thing about it, But watch out Saturday night…the fudge is coming!!

  23. Maureen Barker

    This would have been a 5 star but because you added maple syrup or honey its no good on my keto eating plan..if you had used stevia or erythrotol it would be ketogenic and you could just about eat the whole batch. Mind you you wouldn’t feel like eating anything ele for the day hehe. ..I am s chocochocoholic too??

  24. Mary

    Very rich and addictive and satisfied my chocolate craving!! Only thing is I used honey instead of maple syrup and I added a little peanut butter. I think it was a little too much honey. But overall, delicious and will make again!! I’m happy with this healthier alternative

  25. Laura

    Super decadent. Thank goodness it was a small batch recipe. Filled up some mini silicone muffin cups halfway, added a small dollop of natural peanut butter, poured more of the fudge on to fill the cup. Thanks for the excellent recipe.

  26. Suzan

    I’m a diabetic so can’t use honey or maple syrup. Can I use a sugar sub, for ex. Sucralose or erythritol? Thanks

  27. Halide

    These are brilliant, I used small paper cake wrappers as I didn’t have any parchment, they were a bit flat but tasted perfect. Will have to try with peanut butter for Valentine’s Day. Thankyou!

  28. Jess

    This was delicious!! I’m a vegan baker and just made a ton of canna-coconut oil and this was perfect for it!! Toss in some pecans and a couple scoops of almond butter and it was mouth watering!!

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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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