Easy Vegan Fudge Recipe
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.
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.
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!
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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.
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!
Vegan Chocolate Fudge Recipe
Ingredients
- ½ cup melted coconut oil
- ¼ cup honey or maple syrup
- ½ cup unsweetened cocoa powder
- ¼ teaspoon vanilla extract
- Pinch of salt
- Unsweetened shredded coconut for garnish
Instructions
- Line a small square dish (I use this small square food storage container—it's perfect for this batch size) with parchment paper. Set aside.
- In a small bowl, whisk together ½ cup melted coconut oil, ¼ cup honey or maple syrup, ½ cup unsweetened cocoa powder, ¼ teaspoon vanilla extract, and Pinch of salt until very smooth. If the mixture doesn’t come together, heat over very low heat in a small saucepan until very smooth.
- Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle Unsweetened 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.
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Want more vegan desserts?
- Edible Cookie Dough. This 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 Cream. This ice cream gets its creaminess from cashews, and you won’t even miss the dairy!
- Chocolate Chia Pudding Cups. These little cups are perfectly portioned for packing in lunches or as grab-and-go snacks.
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- How to Can Tomatoes. Canned 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!
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