The Best Holiday Fudge Ever, and It Just Happens to be Vegan


My Sweet Vegan: Five-Minute Fudge RecipeWhat if I told you my absolute favorite homemade fudge of all time contains no dairy whatsoever? What if I told you it even uses everyday pantry ingredients, and takes just minutes to prepare? Now what if I said the version I make is even soy-free, gluten-free, and vegan? Would you believe me? Well, it really is true.

Thanks to creative bakers like Hannah Kaminsky, splurging at the holidays is fast becoming a reality for almost every special diet. From Crustless Sweet Potato Pie to Peppermint Crush Ice Cream, Hannah has a sweet recipe for all occasions in her repertoire.

And of course there is her classic dessert cookbook, My Sweet Vegan; full-color, gorgeous and enticing. From reading other blogger reviews, I can see that MSV recipes like the Golden Glazed Donuts and Triple-Threat Chocolate Cheesecake are foolproof. But I am all about the “gifts from the kitchen.” Bite-sized, sugar-packed treats are the only way to go during the holiday season (or any time of year) in my opinion, and My Sweet Vegan delivers with recipes for Cherry Chocolate Truffles, Flaming Hot Peanut Brittle, Matzah Toffee, Coffee Break Shortbread, and my favorite, the following recipe for Five-Minute Coconut Fudge. Not a fan of coconut? Have no fear; you can simply omit the coconut topping (the coconut milk leaves no flavor trace), and if you wish, trial the ginger, pecan-pumpkin spice, or peppermint fudge variations …

Five-Minute Coconut Fudge

Recipe from My Sweet Vegan by Hannah Kaminsky

“Rich, thick, and creamy, this fudge is the real stuff. Even the smallest squares will satisfy the most dedicated chocoholics. Plus, it takes mere minutes to whip up, for an instantly gratifying, and heavenly, chocolate treat.”

  • 1 Cup Dairy-Free, Semi-Sweet Chocolate Chips (such as Enjoy Life brand)
  • 3-1/2 Cups Confectioner’s Sugar
  • 1/2 Cup Dutch Process Cocoa Powder
  • 2 Tablespoons Dairy-Free Margarine (see below for soy-free option)
  • 1/2 Cup Regular Canned Coconut Milk
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Unsweetened Flaked Coconut, Toasted

Lightly grease an 8 x 8 inch square baking pan.

In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface. Remove it from the stove, and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the vanilla, and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand. Let cool completely before cutting into squares.

Makes 32 Small Squares

My Sweet Vegan: Five-Minute Fudge Recipe


Soy-Free Fudge: Use Earth Balance Soy-Free Margarine or substitute 2 tablespoons of Coconut Oil for the margarine. Many brands of chocolate chips contain soy lecithin. If this is a problem for you, choose a “safe” brand like Enjoy Life Foods.

Ginger Fudge: Omit the flaked coconut, and stir 3/4 cup of minced / finely diced crystalized ginger into the fudge just after the vanilla. The ginger chunks infuse the surrounding fudge with a pleasantly sweet ginger flavor.

My Sweet Vegan: Five-Minute Fudge Recipe

Pecan-Pumpkin Spice Fudge: From Nicole at Another One Bites the Crust, add 2 to 3 teaspoons of pumpkin pie spice (depending on how spicy you like it!) with the vanilla extract. Omit the flaked coconut topping, and instead press glazed pecans (easy recipe for the pecans) into the top of the fudge before placing it in the fridge. 

My Sweet Vegan: Five-Minute Fudge Recipe

Peppermint Fudge: Add 1 teaspoon of peppermint extract with the vanilla extract and stir in 4 smashed candy canes. Omit the flaked coconut and top the fudge with the crumbs of 5 additional crushed candy canes instead.

My Sweet Vegan: Five-Minute Fudge Recipe

This is a third pary review by Alisa Fleming (author of Go Dairy Free: The Guide and Cookbook). My Sweet Vegan is available to purchase on Amazon.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. The fudge was delicious, but it didn’t set up to cut into squares. I did sub dairy free milk for coconut milk and walnuts for the coconut flakes. My dairy free son doesn’t like coconut. I want to try again. Ideas of what I did wrong.

    • Hi Kristine, it won’t set up with dairy free milk beverage. You have to use full-fat canned coconut milk. Milk beverages (including coconut milk beverage) are like milk in consistency, real coconut milk is like cream and thickens when chilled – sorry, no subs if you want the recipe to work! I doubt he will taste the coconut – the chocolate takes center stage.

  2. This was amazing. Made this for Christmas and got compliments from my entire family – which is comprised of all non-vegans. They not only couldn’t tell it was completely dairy free, but they claimed it was the best fudge they ever had and then proceeded to polish off the batch -_-

    To prevent the difficult mixing situation some people were having, I started a double-boiler type situation on the stove in an advance and had the water boiling while the margarine/coconut cream were cooking in the adjacent/top pot on another burner. When it was time to pour the mixture over the chocolate, I only had to lift the top pot up/on top of the double boiler, dump the chocolate + sugar mixture in, and stir thoroughly for like 5 minutes before pouring it into a dish. Easiest recipe EVER!

    We toasted walnuts in lieu of the toasted coconut, and tended to prefer the fudge after a few minutes of being taken out of the fridge to preserve chewiness. It’s one of the best desserts I can still eat. Thank you so much!!

  3. Hi! I made this last night and it turned out delicious! I used an ice cream scooper to plop the fudge in small mason jars and sprinkled each one with a different topping! A few people have mentioned they were having an issue with getting everything to melt down with such a small amount of the liquid ingredients and I too had the same problem, but fixed it by placing the bowl in a large pot filled with an inch of water (double boiler style, I had the flame on medium-high) and the hot steam melted everything down in about a minute. You have to work really fast or else the chocolate will start to set and you can’t re-melt it (I tried and failed)… so make sure to have ALL your mason jars set up and ready to be filled or your pan all ready, or it will turn into a crumbly consistency. I then placed the fudge in the refrigerator for it to firm up. Hope this helps! 🙂

  4. okay i can’t find my comment. but i tried a second batch and melted the chocolate chips first with the coconut milk and butter and i found it much easier that way for me. thank you for the yummy vegan recipe!

  5. my chocolate chips don’t seem to melt with the addition of the warm ingredients. it seems kind of difficult with only 1/2 cup melted ingredients added to over 4 cups of dry ingredients. what am i doing wrong? : /

  6. If you use the entire can of coconut milk it makes the most fantastic sauce. Not only can you put it on just about every dessert you can imagine you can also eat with a spoon!

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