World’s Easiest Fudge (Vegan, Gluten-Free)




  • 8 ounces gluten and dairy free chocolate chips (such as Tropical Source)
  • 2/3 cup chocolate or vanilla Almond Breeze
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/2 cup nuts, chopped (optional)


Microwave chocolate and milk in 1 1/2 quart microwavable bowl on High for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in remaining ingredients, spread in greased 8 inch x 4 inch or 9 inch x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces.


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.

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