This truly is the easiest dairy-free fudge. It requires just 4 ingredients and less than 10 minutes of hands-on time. Of course, you do have to exercise some patience while it sets up! The recipe is easily allergy-friendly, too. See the ingredients I link to below for some vegan, gluten-free, nut-free, and soy-free options. You can also use my Dairy-Free Chocolate Chip Guide to find the best chocolate brand for your needs. We originally published this recipe back in 2006, but have given it a big update!
Recipe Raves
Sarah H. tested this recipe with soymilk beverage and said it worked perfectly!
It’s a really smooth, soft, rich, and decadent fudge. It makes sense that soy works because it’s the highest in fat after coconut milk.
Special Diet Notes: Easiest Dairy-Free Fudge
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, optionally nut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 8 ounces dairy-free semi-sweet or dark chocolate chips
- ⅔ cup dairy-free milk beverage (plain or chocolate; see Milk Beverage note below)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup chopped nuts (optional)
- Line an 8x4-inch or 9x5-inch loaf pan with parchment paper.
- Put the chocolate and milk beverage in a microwave-safe bowl and microwave on HIGH for 1 minute. Stir vigorously. Microwave in 15-second intervals, stirring well in between each, until the chocolate is just melted and smooth. Do not overheat it.
- Stir in the vanilla and salt until well combined. Stir in the nuts, if using.
- Scrape the chocolate mixture into your prepared loaf pan and even it out.
- Refrigerate the chocolate until firm, about 4 hours.
- Remove the fudge using the paper, flip it onto a cutting board, and peel off the paper. Cut it into pieces to serve. It should keep at room temperature, but you can refrigerate or freeze the fudge to preserve freshness.
Key Pantry Supplies: Easiest Dairy-Free Fudge
More Fudgy Treats
Chocolate Mint Fudge Tartlets (vegan, gluten-free & allergy-friendly)
Hot Fudge Sundae Cake (vegan & optionally allergy-friendly)
No Bake Fudge Brownie Bites (vegan, gluten-free & allergy-friendly)
9 Comments
Mine never got firm enough but it tastes so good In going to spoon it into a graham cracker pie crust and call it good.
Btw I used Almond milk. That’s the only one that was safe for my person.
If using coconut milk, do you refrigerate it before mixing it with the chocolate (even though it will still be microwaved)? What type of coconut milk do you like to use with it?
Hi Emily, no you don’t need to refrigerate it. The type you use will determine how much it sets up. If you use coconut milk beverage (like in the recipe – it calls for milk beverage) then it will be a softer fudge. If you use lite coconut milk, it should set up a little more. If you use regular coconut milk (if it is a good quality, rich one), it will set up quite a bit. And even more so if you use just the coconut cream. It’s your call!
I used canned regular Trader Joe’s coconut milk and it is very soft even after refrigerating overnight. Any suggestions? Thanks! Alicia.
I’ve had very spotty results with TJ’s coconut milk – it’s often really watery. I would freeze it for about an hour.
My family tried this fudge recipe and loved it. It’s a soft, smooth fudge–not granular at all. We used Kirkland Semi-Sweet Chocolate Chips which made it very rich and chocolatey.
Nice! Glad it worked out so well for your family Sarah.
I used a soy chocolate peppermint drink. The fudge never really set so was unable to cut it. Instead my daughter scoops it out with a spoon. Tasty but not attractive. Any idea why it did not set?
I’m so sorry! I missed this comment from last year! I’m honestly not sure why this didn’t set. We have tested it and it firmed up nicely. The only thing I can think of is perhaps the chocolate brand. It does make a soft, but still sliceable fudge. You can try just 1/2 cup of milk beverage for a firmer fudge, or swap in coconut milk, which will thicken it more.