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.


    • Hi Camela,

      Fortunately, there are many brands of vegan sugar, powdered sugar included, that do not use bone char in the processing. Most organic brands – such as Wholesome Sweeteners – do not use bone char in the processing, and brands made from beet sugar. So enjoy!!

  1. I made a couple batches (ginger and peppermint, each) of this fudge last night to send in for a potluck today. I found that the full recipe made too flat a fudge, so I ended up scootching the fudge into only 2/3s of the pan for the ginger fudge, and then made 1.5x the recipe for the peppermint, which resulted in a thicker piece. I found as others before me that the hot coconut milk and buttery stick mixture did not have enough residual heat to melt the chocolate completely, so with the first batch I popped the whole bowl over boiling water until it mixed smooth, and with the second batch I added the chocolate alone to the hot milk mixture and made a ganache that I folded into the powdered sugar and cocoa mixture. Both set up properly, have a nice consistency and flavor, so I think there is some leeway in how you follow this recipe. Thanks for the great vegan alternative to regular fudge!

  2. I have made this fudge a few times now, though I need to use more milk or cream then required in the recipe; typically, I use 2/3 cup to 1 cup instead of 1/2 cup. I have also used less sugar, no extract, unsweeted chocolate instead of semi-sweet chocolate, natural cocoa powder instead of dutch cocoa powder, and coconut cream instead of coconut milk all with good results. I can’t tell the difference between this fudge and regular chocolate fudge. I am allergic to dairy, eggs, wheat, and soy, so this fudge is a gift from Heaven.

    Do you have a recipe for plain fudge? I tried using a basic recipe of condensed milk, butter, and sugar, but with coconut cream and coconut oil instead of condensed milk and butter. The end results were both decisively not fudgey, but I am admittedly a complete newbie to this type of activity.

  3. I used what we had in the pantry – coconut manna (butter) and coco nibs instead of chips. Because the nips didn’t melt I added another 1/2 C regular (love that creme on top) coconut milk. Delicious!! Thank you, I have my contribution to the next bake sale.

  4. I tried this, and I like it!! It just seems a little too sweet for me, and I had to use more coconut milk then required in the directions. It also seemed a little grainy, but that is probably because I made my own “powdered sugar” with a blender and cane sugar and cornstarch. Next time I might try melting the sugar into the milk! I really liked it though 😀 Where would you recommend buying dairy free chocolate chips from that aren’t ridiculously expensive? Or is there a way to make your own chocolate bars using cocoa?

    • Ashley, you can make your own chocolate. But for store-bought do you need allergy-safe chocolate chips (are you dealing with a life-threatening milk allergy or extreme sensitivity) or are you okay with the possibility of trace amounts of dairy in the chocolate?

    • In my experience, you are correct about the powdered sugar; I use confectioner sugar from Shoppers or Trader Joe’s powdered sugar, and the result is a very smooth fudge.

  5. Do you think I could use peanut butter in place of the margarine in preparing the “Five Minute Coconut Fudge”?

  6. Pingback: Vegan Alternatives to Dairy Milk and Cream

  7. Ooohhh…my this is so good! I had tried another vegan fudge recipe at the beginning of the month – and it didn’t turn out. With hesitation – I decided to try this recipe. It is so long since I have had fudge. This rocks – and I can only hope there is still some left for Christmas. I can’t believe how fast and easy it was – I practically had tears! Thanks again Alisa – and Merry Christmas and Happy New Year to you and your family!

  8. Pingback: Christmas Cookie List 2013 | Genki Kitty's Blog

  9. Yum! Thank you for the recipe. Coconut milk makes such creamy fudge. I did find that for me it was sweeter than necessary, so I made it a second time and only used 2 cups of powdered sugar instead of 3 1/2 and it actually turned out a little creamier this way (but still set) and still plenty sweet for my taste. I may try using bittersweet chocolate next time. I made the peppermint variety minus the candy canes because I found that it will keep longer this way (the candy canes start to get gooey after awhile).

  10. Pingback: Lactose Free Chocolate Fudge | incompetentcook

  11. Just a little suggestion for anyone having anyone having trouble with the fudge setting. Could it be you used spread instead of margerine? They have a higher moisture content. This has been a problem for me in the past. I am a mom with a teenage daughter who is allergic all nuts, egg, and dairy.

  12. This recipe is fabulous. I measured out the confectioners sugar and the cocoa, then sifted them together. Everything melted perfectly. I made the peppermint version for Christmas. It was a huge hit. Someone said, “You made this? You should sell it, seriously!” :)

  13. Like Rachel, my chocolate (EL minis) didn’t melt either when I poured over the hot coconut milk mixture. It seemed like it cooled too fast; I kept stirring, but the chips stayed intact. I ended up putting my mixing bowl over pot of simmering water until the chocolate melted. I’m still waiting for it to cool, but it looks great!

  14. Thanks so much for that print-or-PDF function on your website! Great to find recipes on line, but it’s often a hassle to save or print the recipe (and I’m just too messy to have a laptop or a pad in the kitchen!).

    Great recipe, by the way. We’re all done with baking for awhile, but are going to try this for a New Year treat

Leave A Reply