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Vegan Fudge is a quick one-bowl recipe using simple ingredients you may already have in your pantry. It has a rich texture and melts in your mouth!
Why You’ll Love It
It’s super easy to prepare. Just stir a few ingredients, pour them into a square pan, and freeze until firm.
It’s perfect for those with special diets. This homemade vegan fudge is dairy-free, gluten-free, naturally vegan, and Paleo-friendly. It’s not nut-free since it’s made with almond butter, but you can use sunflower seed butter instead for a nut-free version.
It’s naturally sweetened. Instead of using powdered sugar or vegan chocolate chips, this fudge is sweetened with pure maple syrup. It adds the perfect amount of sweetness without a coconut milk flavor.
It’s easy to customize. You can taste the mixture as you go, so if you want more of a chocolate flavor or a little more sweetness, you can easily add extra cocoa powder or maple syrup as you go. For added crunch, you can also stir in any extras you love, such as walnuts or pecans.
Ingredients You’ll Need
This isn’t your average fudge recipe since it’s made without butter or granulated sugar, but it tastes amazing. It does have a hint of nut butter flavor, so be sure you like the taste of your ingredients before getting started.
Using peanut butter will result in a chocolate peanut butter flavor, and using cashew butter, tahini, or sunflower seed butter will change the flavor slightly, too. Raw almond butter is neutral and lightly sweet for the mildest flavor. (FYI, roasted almond butter will add a more roasted taste to the fudge.)
Want to change up the flavor? Swap the vanilla extract for peppermint extract or almond extract for a different flavor combination.
How to Make Vegan Fudge
1. Mix.
Combine the almond butter, coconut oil, maple syrup, cocoa or cacao powder, vanilla extract, and salt in a large bowl. Stir well until the mixture looks smooth.
Tip: Use room temperature ingredients for the smoothest results. The coconut oil will start to solidify if your almond butter or maple syrup is chilled from the fridge, so let them sit on the counter or slightly warm them up before getting started.
2. Freeze.
Prepare an 8-inch or 9-inch square baking dish by spraying it with oil, then press a piece of parchment paper into the bottom of the pan. The oil will hold the parchment paper in place, so it won’t wiggle around as you add the fudge.
Transfer the fudge mixture to the prepared pan, and spread it with a spatula. Place it on a flat shelf in your freezer to freeze until it’s firm, about 1 hour.
3. Slice & Enjoy!
Use the parchment paper to lift the solid fudge out of the pan, then use a sharp knife to slice the fudge into squares. It will melt at room temperature, so as soon as you’ve finished slicing the fudge, place the squares in an airtight container and store them in the fridge or freezer to keep them chilled.
The fridge will give your fudge a soft texture, and the freezer will provide a firmer texture, so choose whichever option you prefer. It should keep well in the fridge for at least 2 weeks and in the freezer for up to 3 months.
Frequently Asked Questions
This recipe works because coconut oil is solid when chilled, similar to butter. If you don’t care for the flavor of coconut oil, try using refined coconut oil (also called expeller pressed) which has zero coconut flavor. Or you can use your favorite vegan butter instead.
I place the coconut oil in an oven-safe bowl and warm it in a preheating oven for 5 minutes to melt. However, you can also use the microwave in 30-second intervals for a faster option.
Yes, of course! This recipe is quite flexible, so you can adjust the flavor to your liking. I love lightly sweet and salty desserts, but you can cut the sea salt in half if needed.
If you don’t want chocolate fudge, try my Almond Butter Freezer Fudge for a blonde version or carob powder if you want a non-chocolate option. (Carob flavor is not for everyone, so experiment at your own risk and start small!)
Looking for more vegan fudge recipes? Try Almond Butter Freezer Fudge or Peanut Butter Fudge for more no-bake ideas.
Ingredients
- 1 cup almond butter (or nut butter of choice)
- ⅓ cup coconut oil , melted
- ¼ cup cocoa powder (or raw cacao powder)
- ¼ cup pure maple syrup
- ½ teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Mix the almond butter, coconut oil, cocoa powder, maple syrup, salt, and vanilla extract in a medium bowl. (This works best if the ingredients are at room temperature or slightly warm. If using almond butter from the fridge, make sure it sits on the counter first so the coconut oil won't solidify instantly when mixed.)
- Transfer the mixture to a 9-inch square dish, lined with parchment paper for easy removal, and smooth the top with a spatula.
- Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it’s best served directly from the freezer.
- Store the leftovers in a sealed container in the freezer. For a softer fudge, store it in the fridge. This fudge lasts up to a month when stored in the fridge, and up to 3 months when stored in the freezer, but we usually eat it all before then!
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Nutrition
If you try this easy vegan fudge recipe, please leave a comment and star rating below, letting me know how you like it!
A vegan gf friend of mine refers to these as ‘liquid heroin”. SOOOO smooth! And any recipe that uses maple syrup as its sweetener is always good. I use Justin’s Organic Chocolate Hazlenut Almond Butter and the results are amazing. The pictures don’t do this justice, it is creamy. I’m leaving this review because I bought a new computer. I couldn’t remember the exact ingredients or ratios, so I had to find this recipe all over again online. I will print this out because I couldn’t find it right away as I searched on my new computer, and my heart sank. Then I found it again. Halleleujah! I’m saved! So, the more reviews, the better.
So… is it possible to thaw this out and re-set without any problems? I made an awesome batch in a 9×9 metal cake pan, forgetting about the silicone candy molds I bought specifically for this purpose. Whomp. Whomp.
I’ve never tried thawing and re-shaping it, but I imagine that it can be done!
Thanks so much for the reply! I’ll try it out with part of the batch and see how it works out. This recipe really is amazing!
Bravo! So easy to make and delicious. Love the freezer idea. We don’t have to hurry and eat it, however it’s so good , it may not last long.
This recipe is AMAAAZING and amazingly simple! Whenever my family would break out ice cream, I’d throw a little pitty party for myself (no dairy or sugar in my life). BUT…when I made this recipe, that changed everything! I make a batch and cut it and store it in the freezer, and I pop it out whenever I need a little sweetness. It takes perfectly delicious and I don’t feel like I’m losing out on anything! I do, however, add a little bit extra maple syrup to meet the sweetness level I prefer, though!! 🙂
Amazing “healthy” fudge! I made this for me to enjoy this holiday season (I was looking for gluten free/dairy free desserts), and I was very surprised-in a good way! My parents tried it and loved it too!
This fudge is so incredible that I have not stopped making it. It is a huge hit in my house.
Can I sub avocado oil for the coconut oil?
I don’t believe avocado oil is solid when chilled, so I’m not sure the fudge will set-up the same way. Let me know if you experiment with it!
Made this twice already!!! Soooo yummy
Oh my gosh, I just made this with ghee (instead of coconut oil) and tahini (instead of almond butter) and it’s SOOO GOOD. It definitely tastes non-traditional, but I love it so much. Highly recommend 🙂