Vegan Chocolate Fudge: Easy Melt-In-Your-Mouth Bliss


This delicious vegan chocolate fudge recipe was originally shared with us by my friend Gina Clowes at AllergyMoms over 10 years ago. Gina has been a pioneer in food allergy awareness – one of her sons has multiple food allergies. But she also knows her way around dairy-free, nut-free treats for special occasions. We’ve updated the post and recipe to make it easier to follow.

Vegan Chocolate Fudge Recipe - a melt-in-your-mouth treat from AllergyMoms

Reader Raves

Thanks to Cassie for sharing this on Facebook, “I made this with my daughter who can’t have dairy, and it was so good!!”

Special Diet Notes: Vegan Chocolate Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

4.0 from 5 reviews
Vegan Chocolate Fudge
Prep time
Cook time
Total time
This sweet recipe is lighter than some fudge recipes with a milkier, creamier finish. If you prefer a denser, darker fudge, you can add a little cocoa powder with the chocolate.
Serves: about 36 fudge pieces
  1. Grease an 8x8-inch baking dish.
  2. Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
  3. Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
  4. Scrape the chocolate mixture into your prepared baking dish and level it out.
  5. Refrigerate the fudge for several hours, or overnight, to set up.
  6. Once set, cut the vegan chocolate fudge into squares.
  7. Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.
*Soymilk beverage and milk beverages with added protein can "curdle" when boiled. It can usually be whisked until smooth, but you might prefer to use another type.

Special Diet Notes: Vegan Chocolate Fudge

More Allergy-Friendly Chocolate Treats

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Two-Bite Chocolate Mint Fudge Tartlets Recipe - no bake, dairy-free, gluten-free, vegan and allergy-friendly

Chocolate SunButter Cup Brownies (vegan, gluten-free & allergy-friendly)

Sun Butter Cup Brownies Recipe with 2 Versions! Vegan, gluten-free, nut-free, soy-free

No Bake Fudge Brownie Bites (vegan, gluten-free & allergy-friendly)

No-Bake Brownie Fudge Bites Recipe - allergy-friendly, gluten-free & vegan optional!

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.


  1. Hi, this really didn’t work out for me at all…the fudge was almost goopey & not setting like any fudge I have ever made in the past. I tried my darnest to fix it by putting it all back into the pan & tracking temp which seemed to work sort of but the top turned out fudge like but underneath was still gluey, not great ?

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  3. I made these a few hours ago, and after pouring the first batch in my pan I ended up making a second batch to make the fudge even thicker (I spread peanut butter on one side of the fudge in between the first and second batch 🙂 !) I’ve never made fudge prior to today, vegan or regular and these taste amazing! The batch I made set rather quickly and I was surprised. I will be making these again for sure.

    Ps, I ended up using unsweetened vanilla almond milk, with Earth Balance and Enjoy Life semi-sweet chips

  4. I made this recipe exactly as the directions said. Put it in the fridge, after 4 hours it wasn’t set, so I put it in the freezer. It’s hard but not really. It’s still soft. The sugar melted nicely in the almond milk. I wonder why it’s not setting up?? Taste is very good.

  5. Hello Alisa,
    Thank you for this recipe! When I tried making this, it didn’t turn out quite like fudge. It was soft & sort of gritty. I followed your recipe as directed. Do you have any idea what I could have done wrong? Thanks!

    • I’m thinking one of two things – the sugar wasn’t fully dissolved or the chocolate got too hot. It isn’t one of my recipes, but that is what I would speculate. I would cook the milk beverage and sugar until smooth and it looks just a little thicker. Make sure the pot is off the heat when you add the remaining ingredients. Hopefully that helps!

  6. My mom loves fudge, but I’ve been so intimidated to make it dairy free. Only 5 ingredients sounds simple enough to try! Thanks for sharing the recipe.

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