Vegan Fudge Recipe

vegan fudge sliced on white parchment paper.

Course: Dessert

Cuisine: American

Keyword: vegan fudge

Prep Time: 5

Cook Time: 0

Freeze time:: 1

Total Time: 1 5

Servings: squares

Calories: 151kcal

Author: Megan Gilmore

Vegan Fudge is a healthier dessert you can stir together in minutes. Made without refined sugar, this no-bake recipe has a creamy texture that will melt in your mouth.

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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 information is for 1 of 16 squares from an 8-inch pan. This information is automatically calculated and is just an estimate, not a guarantee.

Salt Note: This recipe assumes you are using unsalted almond butter and a fine sea salt, like Real Salt brand (affiliate link). Feel free to start with less salt and taste the batter as you go, especially if you're using salted nut butter.

Make Peppermint Fudge: Swap the vanilla extract for 3/4 teaspoon peppermint extract instead. In this case, use only 1/4 teaspoon of salt.

Nutrition