The Best Vegan Fudge
Prep time
Cook time
Total time
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.
Author: Hannah Kaminsky
Recipe type: Dessert
Cuisine: American
Serves: Makes 32 small squares
Ingredients
- 1 cup dairy-free semi-sweet chocolate chips
- 3½ cups powdered confectioner’s sugar
- ½ cup Dutch-processed cocoa powder
- ½ cup regular, full-fat canned coconut milk (do NOT substitute dairy-free milk beverage; can sub coconut cream)
- 2 tablespoons dairy-free buttery spread
- ½ teaspoon vanilla extract
- 1 cup unsweetened flaked coconut, toasted (optional)
Instructions
- Lightly grease an 8 x 8-inch square baking pan.
- In a large bowl, whisk together the sugar and cocoa powder. Stir in the chocolate chips.
- Put the coconut milk and buttery spread in a small saucepan over medium heat. Cook, while stirring, until the buttery spread has melted and bubbles just begin to break at the surface.
- Remove the pan from the heat, and immediately pour the coconut mixture over the chocolate mixture. Let sit for a few minutes to melt the chocolate, and then vigorously stir until smooth. Whisk in the vanilla.
- Quickly pour the chocolate mixture into your prepared pan. Smooth out the top and evenly sprinkle it with the toasted coconut (if using). Gently press the coconut into the fudge.
- Let the fudge cool completely before cutting it into squares. To hasten the process, you can cover and refrigerate the fudge until set.
Notes
Sweet Ginger Option: Omit the coconut topping, but stir ¾ cup of minced crystalized ginger into the fudge just after the vanilla.
Pecan-Pumpkin Spice Option: Whisk 2 teaspoons of pumpkin pie spice in with the sugar and cocoa. Omit the flaked coconut topping, and instead press maple-glazed pecans into the top of the fudge before placing it in the fridge.
This recipe is lightly adapted and reprinted with permissions from Sweet Vegan Treats by Hannah Kaminsky.
Pecan-Pumpkin Spice Option: Whisk 2 teaspoons of pumpkin pie spice in with the sugar and cocoa. Omit the flaked coconut topping, and instead press maple-glazed pecans into the top of the fudge before placing it in the fridge.
This recipe is lightly adapted and reprinted with permissions from Sweet Vegan Treats by Hannah Kaminsky.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/holiday-best-vegan-fudge