Vegan Chocolate Fudge
Rich, deeply chocolatey, and impossibly smooth, this fudge is the kind of treat that disappears fast at any gathering — and nobody will guess it's completely plant-based. Full-fat coconut milk stands in for heavy cream beautifully here, giving the fudge that dense, melt-in-your-mouth texture you expect from a classic batch. Dairy-free chocolate chips and vegan butter round out the base, so every ingredient is doing real work without any compromise on flavor. A quick whisk on the stovetop, a stir to melt everything together, and the hardest part is honestly just waiting the two hours for it to set in the fridge. Optional chopped walnuts add a satisfying crunch, and a pinch of flaky sea salt on top takes the whole thing from good to genuinely impressive. The parchment overhang trick makes lifting and slicing the fudge into 16 clean pieces completely stress-free. Whether you're making it for a holiday cookie tray or just a weeknight chocolate craving, this recipe delivers every single time.
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Learn more →Ingredients
16 servings
- 3 cups dairy free chocolate chips
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp vegan butter
- ¼ cup organic cane sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ cup chopped walnuts or pecans (optional)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
Combine the full-fat coconut milk, organic cane sugar, and cocoa powder in a medium saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth, about 3 minutes.
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