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Vegan Fudge has a creamy texture you’ll love, without using refined sugar. You can stir it together in 5 minutes for an easy dessert!
This homemade vegan fudge is dairy-free and gluten-free, and it has a texture that will melt in your mouth. It’s the perfect way to satisfy a candy craving!
Instead of using powdered sugar or chocolate chips, this fudge is sweetened with pure maple syrup. It’s easy to taste the mixture as you go, so if you want more chocolate flavor or 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
Almond butter is the base of this fudge, so it does have a hint of almond flavor. I recommend using raw almond butter or one that has not been roasted or salted for the most mild flavor. (I use Trader Joe’s brand often, but homemade almond butter is also excellent.)
Coconut oil is key to helping this fudge firm up when chilled. If you don’t love coconut flavor, buy a jar that says “expeller pressed” or “refined” on the label. It has zero coconut flavor when compared to virgin coconut oil.
Just like traditional chocolate fudge, feel free to add chopped nuts or any other add-ins you love.
Flavor Variation
Replace the vanilla extract with 3/4 teaspoon peppermint extract to make peppermint fudge.
How to Make the Best Vegan Fudge
1. Mix.
Combine the almond butter, melted coconut oil, maple syrup, cocoa 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 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. For thicker fudge, use a 9-by-5-inch loaf pan instead.
Pour the fudge mixture into the prepared pan, then spread it out with a silicone 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.
Looking for more vegan fudge recipes? Try Almond Butter Freezer Fudge or Peanut Butter Fudge for more no-bake ideas.
Ingredients
- 1 cup all-natural 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 an 8-inch square dish, lined with parchment paper for easy removal, and smooth the top with a spatula. For thicker fudge, use a 9-by-5-inch loaf pan, instead.
- Place the pan 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 up to 3 months. For a softer fudge, store it in the fridge for up to 1 month. But it probably won't last that long once you taste it!
Video
Notes
Nutrition
If you try this vegan chocolate fudge recipe, please leave a comment and star rating below letting me know how you like it.
I am Keto. Can I use the sugar free Keto Maple syrup?
Yes, I think that would work fine! You can always taste the mixture and add more if you need to before freezing 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 🙂
I have a family member who is allergic to coconut. Would vegan butter work instead? Or any other ideas? Thanks! I’d really like to try this.
If the vegan butter is solid when chilled then it should work!