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This vegan fudge recipe is so quick and easy that my kids have been making it by themselves for years. All you have to do is stir a few pantry ingredients together, then spread them into a pan and chill in the freezer until firm. It takes less than 10 minutes of effort!
I first learned of freezer fudge when I was experimenting with a raw-foods diet over 15 years ago. One of the best things I learned during that time was the concept of making fudge using nut butter and coconut oil. (You can even make almond butter fudge without chocolate.)
It might sound strange, but the results are utterly delicious. It will melt in your mouth and taste irresistible. Best of all, it’s ready to eat quickly without using refined sugar. You can lick the bowl while you wait for it to firm up!
⭐⭐⭐⭐⭐ Featured Review
“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!
– Alex
Healthy Vegan Fudge Ingredients
- Almond Butter. I recommend using raw almond butter, or one that has not been roasted or salted, for the mildest flavor. (I use Trader Joe’s brand often, but homemade almond butter is also excellent.)
- Coconut Oil. This helps the 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.
- Maple Syrup. 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 sweetness, you can easily add extra as you go.
- Vanilla Extract. This adds an extra flavor boost. Swap it for 3/4 teaspoon of peppermint extract for a peppermint fudge variation.
- Cacao Powder. I always keep raw cacao powder in my pantry, but you can use regular cocoa powder if you prefer.
- Fine Sea Salt. A hefty pinch of salt is necessary when making desserts. It makes the flavor irresistible.
How to Make Vegan Fudge
Step 1:
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.
Step 2:
Prepare an 8-inch square baking dish or a 9-by-5-inch loaf pan (for thicker fudge) by spraying it with oil, then pressing 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.
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.
Step 3:
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.
Vegan Fudge (without refined sugar!)
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
More Recipes to Try
- Almond Butter Freezer Fudge (non-chocolate)
- Vegan Chocolate Pie
- Peanut Butter Fudge
- Chocolate Pots de Crème (no dairy)
- Vegan Chocolate Mousse
If you try this vegan chocolate fudge recipe, please leave a comment and star rating below, letting me know how you like it.
Absolutely love this!! Made it for the first time and not only is it incredibly easy to make, its delicious too!
These were simply amazing! I pretty much gave up sweets when I went vegan because cookies, cakes, brownies, fudge, etc. are so rarely vegan – even though it’s SO easy to make them plant-based. Such a treat to have an easy delicious dessert!
WOW this is def my fav fudge – I used peanut butter instead of almond butter since that is what I had on hand — YUM melts in your mouth !!! Quick & easy !
Thank you for another delicious recipe !
Have made this a few times now and love it. I am not vegan and have no allergies so technically need to make but it is so nice can’t believe it’s better for you than chocolate. I have made with both peanut and almond butter and often with mixture of both. I don’t add the salt and it is enough but guess this is down to brand of nut butters we use. So easy to make as well.
I made this, it was easy, the fudge is creamy and luxurious. And I’m not even a vegan! I love it. Will definitely make it again and share the recipe with friends.
Just made the fudge.
Had high hopes but this did not hit the mark for me. All I could taste was coconut oil and almond butter. No where near what fudge should be.
Can you use peanut butter instead of almond butter?
Sure, that should work!
I think this turned out wrong for us but it is not sweet enough, can I warm it up and add more sugar and try to set it in the freezer again?
Yes, the batter will be liquidy again when it’s warm, so you can definitely add to it!
This recipe is delicious! I only had regular peanut butter (Skippy) to use and it turned out so wonderfully.
I’m glad to hear that! Thank you for letting me know, Kristen.
How many grams of sugar