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

Easy Vegan Fudge
Author: Katy’s Kitchen
Prep time:
Cook time:
Total time:
Serves: one 6×6 pan
Ingredients
  • 2/3 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
Instructions
  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
I used a 6×6 baking dish, but you can use an 8×8. The fudge will be slightly thinner.

You might also like:

1. Mint Chocolate Truffle Bites

2. PB & J Brownies

3. Nanaimo Bars

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

77 thoughts on “Easy Vegan Fudge”

  1. 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. 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!

    1. 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. 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!

    1. 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. 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). 🙂

    1. 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! 🙂

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

          1. When I look at the recipe, it has a square block where the amount of coconut milk is supposed to be. Can you tell us how much?

          2. Are you using some ad-blocking software? I don’t have any ads in my recipe but perhaps that’s why it’s not showing, I know they have the tendency to block other images on a page. The amount is 2/3 cup. Enjoy!

    1. 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! 🙂

      1. 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. 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:)

    1. 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. 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!!

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

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

  8. 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.

    1. 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. 🙂

      1. 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 🙂

        1. 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. 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?

    1. 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. 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!!

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

    1. Just home from a gathering where this was served and I stopped off on the way home to buy the ingredients to make my own for Christmas gifts.
      Superb flavour, so rich – and no hint of coconut (of which I am not very fond). Rather, it resembles a very up-market chocolate truffle.
      Thank you Katy.

  11. 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….

    1. 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. 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!

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

  13. 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.

  14. I’d like to mail someone fudge for the holidays, would this last a few days in a priority mail box? Most fudge recipes say to keep at room temperature but yours says keep in the fridge, so I’m doubting this is one I can use?

    1. I’m honestly not sure if it would last a few days out of the fridge, but I would probably guess that it wouldn’t. The fudge needs the fridge to keep the texture firm. Thanks for the question!

        1. Hi Lucy, this fudge needs to be stored in the fridge to maintain it’s hardened texture. I don’t think it would last much more than a couple hours out of the fridge.

    1. Yes — slightly increase the ratio of chocolate chips to coconut milk (so that you’re increasing the amount of chocolate chips). Different brands of coconut milk tend to be thicker than others, so this can affect the results. Also remember that this fudge, being vegan, will have a slightly different texture and is more on the softer side than non-vegan fudge. Hope this helps and thanks for the question!

  15. I just made this a few days ago, and it tasted sooo good! My only problem is that it didn’t really harden, and was just a solid goop, kind of like super thick peanut butter, if you will. Can you make any suggestions? Thank you

    1. Hi Maddie! Another reader had the same issue as you, and I suggested to increase the ratio of chocolate chips to coconut milk. Coconut milk is so variable, with different cans having a higher fat content than others. You could also try separating the coconut milk and only using the fatty part, but honestly I would say just use more chips and less milk! Try reducing the coconut milk to 1/3 cup and let me know how it goes 🙂

  16. YUM just made this and it’s THUMBS WAY WAY UP. I added maca powder and walnuts because I deem those to be necessary with chocolate but otherwise followed this simple recipe to the T. Also added a few sprinklings of maldon salt on top before chilling. Thanks for the great recipe!

    1. It’s been so long since I’ve had maca, it’s so good! I’m so glad you liked the recipe Grace and thanks for letting me know 🙂

  17. Might just be me, but the number of cups in the recipe for the coconut milk is just a square when I try to look at it. Is it just one cup?
    Made this at Christmas and it was AMAZING!!!!!
    Thanks!!

    1. Hmm, looks fine on my end! Not sure why that’s happening. It’s 2/3 cup, but the recipe is very forgiving and can be modified depending on your preference for texture. I’m so glad you enjoyed it!!

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