Easy Vegan Fudge

Looking for one last quick and easy gift for the holidays? Look no further. Easy vegan fudge has four ingredients and takes 15 minutes to throw together.

Easy Vegan Fudge by katyskitchen.ca #vegan #glutenfree

I sometimes hesitate to title my recipes “easy” because I strive for ease in all of my recipes. I hope that when you visit Katy’s Kitchen, you’ll find uncomplicated recipes that you will actually make in your own kitchen, instead of just admiring from afar.

But this vegan fudge is so easy I just had to put “easy” in the title. All the ingredients get thrown in one pot, melted and whisked. The oven stays off as the fudge cools in the fridge, or the freezer if you’re desperate.

Easy Vegan Fudge by katyskitchen.ca #vegan #glutenfree
I’m desperate and often opt for the quick-cooling of the freezer as I like to eat my treats right after I make them. I experienced many burnt tongues as a child. And an adult.

I gave this fudge to some friends and family and didn’t tell them it was vegan. My dad’s jaw dropped when he found out there was no butter, and he promptly went back for seconds. This is one of my many goals for my baked goods – always make tasters want seconds. 😉
Easy Vegan Fudge by katyskitchen.ca #vegan #glutenfree
I used the ganache from my Chocolate Pistachio Cake as a starting point for this vegan fudge. Coconut milk helps the fudge stay soft and creamy in the fridge, and coconut oil helps with the chocolate melting process. You’re free to whisk away as the chocolate won’t clump up and harden as it often does with over-stirring.

To the coconut skeptics – there is absolutely no coconut taste even though you’re using coconut milk and coconut oil.

The texture is almost truffle-like, and closer to dark chocolate than to milk chocolate. Even though the yield in this recipe is small, plan to give some away to friends and family. It’s super addictive and you’ll be popping those fudge squares in your mouth before you realize you’ve eating half the batch.

I did not learn this from experience. :)
Easy Vegan Fudge by katyskitchen.ca #vegan #glutenfree

5.0 from 1 reviews
Easy Vegan Fudge
Prep time: 
Cook time: 
Total time: 
Yield: one 6x6 pan
  • ⅔ cup full-fat coconut milk (from a can, like Thai Kitchen brand for example)
  • 2 Tablespoons coconut oil
  • 12 oz semi sweet choc chips
  • 1 teaspoon vanilla extract
  1. Line a small baking dish with parchment paper.
  2. Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
  3. Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
  4. Remove from heat and stir in the vanilla. Pour into the baking pan and refrigerate until firm (overnight) or freeze for about half an hour. Store in the fridge for up to a week.
Notes & Substitutions
I used a 6x6 baking dish, but you can use an 8x8. The fudge will be slightly thinner.

You might also like:

1. Mint Chocolate Truffle Bites

2. PB & J Brownies

3. Nanaimo Bars


  1. says

    Oh, I absolutely need to try this fudge! Dark chocolate is my preference so I love that this is closer to that! And the easy factor doesn’t hurt either! Have a great great holiday Katy!!

  2. says

    Love easy fudge recipes and this sounds fantastic with the coconut milk and oil. I can’t wait to give this one a try. Hope you have a wonderful Christmas and holiday Katy!

    • Katy MacKinnon says

      Agreed, but this one seems a little healthier to me than the average fudge without any butter or extra sugar. I’m happy getting seconds, thirds, fourths :) Merry Christmas Katie! :)

  3. says

    Going back for seconds is definitely a sign of a good treat! This fudge certainly doesn’t look vegan! I’m always hesitant to make full-fat fudge just because of the whole process, but if this is easy and healthier, who needs a full-fat version!? Hope you had a wonderful Christmas!

    • Katy MacKinnon says

      Yes, definitely! Any recipe with a “process” is an immediate page turner for me, so I’m happy to make easier, healthier versions! Thanks Beth, my Christmas was filled with goodies and hope yours was wonderful as well. :)

  4. says

    What a cool blog you have here! I love your photography. It’s refreshingly different from the popular vintage look these days (and the recipe looks delicious too). :-)

    • Katy MacKinnon says

      From a can, but only because I’ve never seen coconut milk in a carton. If it’s the same thing then go for it! :)

    • Katy MacKinnon says

      Like thai coconut milk, the thick fatty kind! Not the kind for drinking like almond milk. Thanks for the question Lori!

    • Katy MacKinnon says

      I haven’t tried any other oils, and the coconut oil might be necessary for the fudge to firm up in the fridge. The only other thing I could suggest would be an oil that is solid at room temperature, maybe vegetable shortening? Again, I haven’t tried it so good luck if it works out! :)

      • Vegan Kay says

        Bookmarking this! I guess you could use cocoa butter as that is soft but study at room temperature (sorry for butting in).
        Gotta make these :)

  5. says

    Hi Katy, these look delicious, and I love how simple your recipe is! It’s my first time on your blog and I really like the style, especially the photography:)

    • Katy MacKinnon says

      Hi Julia, thank you so much for such a sweet compliment. :) Glad you found your way here, and I hope you enjoy the many simple recipes my site has to offer. :)

  6. Cristina says

    Wonder if I could make and other kind of fudge like that? (my hubby love maple walnut fudge and try to make healthy one) Thank u!!

    • Katy MacKinnon says

      You could definitely fold in some walnuts. :) If you’re adding maple syrup I would decrease the coconut milk a little so it’s not too liquidy. I haven’t experimented with fudge without using chocolate yet.

  7. GwenEllyn. says

    Don’t semi-sweet chocolate chips have milk fat in them which would negate the vegan part of this recipe?

    • Katy MacKinnon says

      Some do, some don’t. Enjoy life chocolate chips are vegan, as well as Kirkland brand. I believe they use cocoa butter instead.

    • Katy MacKinnon says

      You definitely need to use chocolate chips, as they are what helps create the awesome texture in this fudge. Enjoy!

  8. Dave says

    Hello, could you confirm something for me? I attempted to make your fudge and failed- the result was quite a mushy chocolate sludge that took a long time to combine and left a layer of coconut oil on the surface after cooling. By coconut oil, you are talking about the refined or ‘pure’? coconut oil and not virgin coconut oil? which I think I made the mistake of using. Thanks.

    • Katy MacKinnon says

      Hi Dave, yes, I used the “pure” coconut oil. Hope it works out for you second time around. Be sure to store it in the fridge to help with the hardening process. :)

      • Dave says

        Hello, thanks for replying. Sorry I got muddled up, by pure I thought that was the name of the refined stuff for some reason, You used the virgin coconut oil? If not i’ll have to try and get my hands on the refined oil. Anyway, it turns out it set well after a time and went down well with everybody, so either way I’ll be making it again :)

        • Katy MacKinnon says

          I used “pure, un-refined, cold-pressed” oil from Costco. Glad it set well, it just needs some time to firm up is all. So happy everyone enjoyed it, happy holidays :)

  9. John says

    This recipe is amazing! Mine came out a bit soft though, should I have let it simmer after I added the chocolate a little longer?

    • Katy MacKinnon says

      Hi John, as I mentioned in the post the texture of this fudge is a bit different than the texture of non-vegan fudge. It’s more truffle-like. Sounds like you did everything right, enjoy :)

  10. Leslie says

    Hi Katy! Beautiful blog! Question about the coconut cream. Would it be better to chill the can in the fridge then scrape the fat off the top and use that? I’m fairly new to vegan baking. Thank you! Happy holidays!!

    • Katy MacKinnon says

      Hi Leslie, that’s not necessary. I just used the whole can without any chilling. Just remember the texture is more truffle-like. Enjoy! :)

  11. Sangita jain says

    Luvly recepe.like yr site. Cld u let me know if I can make coconut milk at home by adding water in scraped coconut n blending it in a mixer n straining it.
    Then when choco chips are added n simmered will the chocolate get mushy.here in India we get in tetra pack also.can dat be used instead.
    Kindly email to me please….

    • Katy MacKinnon says

      I’m not sure, I’m having a hard time understanding the comment. Coconut milk is pressed from coconut meat, so I don’t think mixing water with scraped coconut will work.

  12. Christa says

    I made this for a women’s weekend retreat. Everyone loved it! One person tried it and shared how much they loved it with their small group. Before I knew it, I had people approaching me asking if I had made the fudge. Needless to say, the fudge was gone before the end of Saturday! Thanks so much for a great recipe!

    • Katy MacKinnon says

      I’m so glad you and your friends enjoyed the fudge! Thanks for the story, I loved reading it. Have a wonderful week :)

  13. Larissa says

    I made this today and added a massive spoonful of peanut butter in when I put in the chocolate chips. Easily the absolute BEST fudge I have ever tasted; a LOT better than cow fudge. I don’t know who I was before this recipe. Thank you SO much.


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