Salted Chocolate Dairy-Free Fudge


Free Snackable eCookbook - 25 dairy-free sweet, savory and sippable recipes! Vegan and gluten-free friendly, too!It’s good to know that I’m not the only one who considers dark chocolate bites totally snack-worthy. This recipe fo salted chocolate dairy-free fudge was submitted by Becky Timbers as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

This easy Salted Chocolate Dairy-Free Fudge has amazing depth of flavor - sweet, savory, rich, decadent, and of course, rich in cacao. Vegan, gluten-free recipe.To qualify for the contest, this recipe for salted chocolate dairy-free fudge uses Almond or Coconut Milk Creamer from So Delicious Dairy Free.

Alisa’s Notes

Since I have tested and approved this recipe for salted chocolate dairy-free fudge as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingTaste: The sodium spike in this salted chocolate dairy-free fudge added depth of flavor and a lovely savory contrast to the dark chocolate base.

Cacao: I used 70% dark chocolate as suggested, which gives a grown-up sweetness. If you prefer a sweeter dairy-free fudge for snacking (or a treat), then you may want to use more of a semi-sweet chocolate, but if you’re a hardcore cacao fan, go darker. Speaking of cacao, I’m not a big fan of cocoa powder, so I preferred this salted chocolate dairy-free fudge without the dusting – though it is a pretty garnish.

Spice: I used just a pinch of cayenne, which added very, very subtle heat. It was pleasant. I’d love to trial this dairy-free fudge with cinnamon in the future.

Special Diet Notes: Salted Chocolate Dairy-Free Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. To keep the recipe soy-free, be sure to select a chocolate that is top allergen-free, like Enjoy Life or Pascha.

Vegan Salted Chocolate Fudge
Prep time
Cook time
Total time
This recipe does require a little planning ahead (soaking the cashews) and patience (as it chills), but your efforts are rewarded with a week's worth of sweet, savory, chocolaty little hits.
Serves: 10-12 servings
  1. Melt the chocolate in a double broiler over medium heat.
  2. While the chocolate is melting, pulse the cashews in a food processor until mostly smooth, about 2 to 3 minutes.
  3. Whisk the coconut oil into the melted chocolate until fully incorporated. Whisk in the creamer, sugar, vanilla, salt, and cayenne (if using). Let cook, whisking often, for another 1 to 2 minutes, or until the sugar is completely dissolved. Remove from heat.
  4. Pour the chocolate mixture into the food processor with the cashews. Process the mixture until very smooth, about 2 to 3 minutes, resting as needed to keep the chocolate from getting too hot.
  5. Optionally strain the chocolate through a fine mesh strainer into a medium bowl, stirring continuously to speed up the process. This removes any cashew bits and makes the chocolate smoother.
  6. Pour the chocolate into greased ramekins or and 8-inch baking pan lined with parchment paper and level out. Refrigerate, uncovered, for at least 4 hours.
  7. When chocolate has set, loosen the edges by running a butter knife along the sides. Invert the ramekins or baking dish to dislodge the fudge or lift it out using the parchment paper.
  8. Dust the dairy-free fudge with cocoa powder and cut into ½ inch pieces. Keep refrigerated if there is any left. The fudge freezes well, too.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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