Vegan Fudge
Indulge in the rich, velvety goodness of this easy-to-make Vegan Fudge, a plant-based dessert that’s perfect for satisfying your sweet tooth! Featuring dairy-free dark chocolate, creamy full-fat coconut milk, and the natural sweetness of maple syrup, this delicious treat offers a decadent texture that melts in your mouth. Enhanced with vanilla extract and a pinch of sea salt, the flavor is perfectly balanced, while optional chopped nuts add a hint of crunch. Ready in just minutes, this no-bake recipe requires minimal effort and delivers maximum indulgence. Whether you're serving it at a party or enjoying it as a midday snack, this fudge is sure to become a favorite. Refrigerate or freeze for long-lasting goodness, and savor it chilled or at room temperature. Vegan dessert lovers, this one’s for you!
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Recipe Information
Ingredients
- 300 grams Dairy-free dark chocolate
- 120 milliliters Coconut milk (full-fat, canned)
- 2 tablespoons Coconut oil
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Sea salt
- 50 grams Chopped nuts (optional)
Instructions
Line an 8x8-inch (20x20 cm) square baking dish with parchment paper, leaving some overhang for easy removal later.
Chop the dairy-free dark chocolate into small pieces for even melting and set aside.
In a medium saucepan, heat the coconut milk over low to medium heat until it starts steaming, but do not let it boil.
Add the coconut oil, maple syrup, and vanilla extract to the saucepan, stirring until fully combined.
Remove the saucepan from heat and immediately add the chopped dark chocolate. Allow it to sit for 2 minutes to melt.
Using a whisk or spatula, gently stir the chocolate mixture until smooth and glossy.
Stir in the sea salt and any optional chopped nuts if desired.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with a spatula.
Tap the dish lightly on the counter to eliminate any air bubbles and smooth out the surface.
Refrigerate the fudge for at least 2-3 hours, or until it is firm and set.
Once set, use the parchment paper overhang to lift the fudge out of the dish. Transfer to a cutting board and slice into 16 squares.
Store the fudge in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 136.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
