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.
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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.)
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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.
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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.
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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!
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.
Calories: 151kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 75mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0.2IU | Calcium: 62mg | Iron: 1mg
If you try this vegan chocolate fudge recipe, please leave a comment and star rating below letting me know how you like it.
