Vegan Chocolate Fudge
Chocolate Fudge is an iconic sweet treat from the United States, famous for its rich, velvety texture and deep chocolate flavour. Traditionally made with butter and condensed milk, this vegan version keeps every bit of that smooth, melt‑in‑your‑mouth goodness using simple dairy‑free ingredients. It is easy to make, requires no candy thermometer, and tastes just as indulgent as the original — perfect for gifting, sharing, or enjoying as a decadent snack.
Shared by clever
Time
120 min
Serves
6
Difficulty
easy
đź›’ Ingredients
- 2 cups semi‑sweet chocolate chips (vegan‑certified)
- 1 cup smooth peanut butter or cashew butter (unsweetened or lightly sweetened)
- ½ cup coconut cream (thick part from a chilled can, do not use coconut water)
- ÂĽ cup maple syrup or agave nectar (adjust to taste)
- 1 tsp pure vanilla extract,, ÂĽ tsp fine sea salt
- Optional: extra flaky sea salt, chopped nuts, or dried fruit for topping
👩‍🍳 Instructions
- 1
Line a small square baking pan (20Ă—20 cm) with parchment paper, leaving some overhang on the sides to lift the fudge out later.
- 2
In a heat‑proof bowl, combine the vegan chocolate chips, nut butter, and thick coconut cream. Melt gently using a double boiler or microwave in 30‑second bursts, stirring well each time until completely smooth and glossy.
- 3
Stir in the maple syrup, vanilla extract, and fine sea salt. Mix thoroughly until the mixture is uniform and creamy — do not leave any lumps.
- 4
Pour the mixture evenly into the prepared pan and smooth the top with a spatula. Sprinkle with flaky sea salt, nuts, or dried fruit if using.
- 5
Place in the refrigerator for at least 2–3 hours, or until fully set and firm to the touch.
- 6
Lift the fudge out of the pan using the parchment paper, cut into neat squares with a sharp knife, and keep stored in an airtight container in the fridge for up to 2 weeks.