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This melt-in-your-mouth vegan fudge is rich, creamy, and chocolatey, and it’s made with just 5 ingredients in the microwave! It’s my favorite homemade candy to share during the holidays, right next to a plate of vegan Christmas cookies.
Why You’ll Love This Recipe
While there’s a time and place for traditional fudge and its candy thermometer, this vegan fudge recipe gives you smooth, creamy fudge with no fuss. Just melt, mix, chill, and slice! Just like my 2-ingredient Biscoff fudge, the hardest part is waiting for it to set.
I make it with coconut cream instead of sweetened condensed milk, so it’s 100% vegan (but loved by all!) and so satisfying. It’s perfect for holidays, gifting, and late-night snacking.
Looking for more quick, no-bake treats? Try my decadent 3-ingredient chocolate coconut balls or vegan no bake chocolate cookies. And if you want more vegan chocolate recipes, you’ll love these vegan chocolate crinkle cookies, creamy vegan chocolate pie, banana and chocolate chip bars, chocolate chocolate chip muffins, and chocolate milk tea. For another holiday candy, try my no-bake peppermint bark or these homemade peppermint patties.
What Makes This Vegan Fudge So Good
Here’s why this one is on repeat at my house every December.
- Just 5 ingredients: Vegan chocolate chips, coconut cream, vanilla, salt, and walnuts.
- No candy thermometer: The microwave melts everything in a couple of 30-second bursts.
- No condensed milk: Coconut cream gives it a rich, creamy texture.
- Great for gifting: It keeps in the fridge for 5 to 7 days or the freezer for up to 3 months, so you can make it ahead.
Vegan Fudge Ingredients
You only need 5 simple ingredients for this dairy-free fudge. You’ll find the exact amounts in the recipe card below.
- Vegan chocolate chips: Chocolate is the star here, so use one you love. Finely chopped vegan chocolate works, too.
- Coconut cream: Use thick canned coconut cream for this recipe.
- Vanilla extract: Rounds out the chocolate flavor.
- Salt: Just a pinch balances the sweetness.
- Walnuts: Some get stirred in and the rest go on top for crunch. They’re optional, so leave them out if you’d like a smooth fudge.
Recipe Variations
Here are some fun ways to change up the flavor. I haven’t tested every one of these, so start with a small amount and see what you like.
- Instant coffee or espresso: Add a pinch to deepen the chocolate flavor.
- Citrus zest: Use lemon, lime, or orange zest for a subtle citrusy flavor.
- Flavor extracts: Like orange, peppermint, or coconut. Start with ½ to 1 teaspoon.
- Spices: Like cinnamon, pumpkin pie spice, or a pinch of chili or cayenne pepper.
- Nut butter: Swirl in (or stir in) a few Tablespoons of hazelnut, almond, or peanut butter.
- Mix-ins: Add texture and flavor with shredded coconut, crushed vegan cookies (like Oreos or Biscoff), crushed candy canes or peppermints, dried fruit (like cranberries, apricots, or dates), chopped pretzels, or mini vegan marshmallows like Dandies.
How to Make Vegan Fudge
Before you start, line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides so you can lift the fudge out later.
Step 1: Add the vegan chocolate chips (or finely chopped vegan chocolate) and coconut cream to a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until smooth.
Step 2: Stir in the vanilla, salt, and ¾ cup of the chopped walnuts (if using).
PRO TIP: You can also melt the vegan chocolate in a double boiler, then stir in the remaining ingredients off the heat. My guide on how to melt chocolate walks you through it.
Step 3: Pour the fudge mixture into the lined pan, spread it evenly with a spatula, and sprinkle the remaining ¼ cup of walnuts over the top.
Step 4: Refrigerate for at least 5 hours or overnight, until firm. Lift the fudge out of the pan and use a long, sharp knife to slice it into 12 squares. Enjoy!
Pro Recipe Tips
- Use a vegan chocolate you love: It’s the main flavor in this dairy-free fudge. I like 60 to 70% cacao for rich flavor and just the right level of sweetness.
- Microwave times vary: Every microwave and bowl heats a little differently, so go in short bursts and stir well each time.
- Change the thickness: Use a smaller pan for thicker fudge or a larger one for thinner squares. The chill time may change.
How to Store Vegan Fudge
Fridge: Keep it in an airtight container in the refrigerator for 5 to 7 days.
This vegan chocolate fudge is fairly soft, so I don’t recommend storing it at room temperature for longer than a couple of hours.
Freezer: Store the fudge in an airtight container, separated by layers of parchment paper, for up to 3 months. Let it thaw at room temperature for a few minutes before enjoying.
Vegan Fudge FAQs
No, they’re different. Coconut cream is thicker and richer than coconut milk, so be sure to use coconut cream for this fudge.
You may be able to use a store-bought vegan heavy cream alternative, but I haven’t tested it, so the ratio may need adjusting. Condensed coconut milk is another option, though the fudge will be firmer and a lot sweeter.
Gently reheat it in short bursts in the microwave or over a double boiler. Add a little more vegan chocolate if it’s too soft (a small amount of coconut oil helps it firm up, too), or a splash more coconut cream if it’s too firm. Be careful not to overheat it.
Yes! This recipe doesn’t use any sweetened condensed milk. Melted vegan chocolate and coconut cream give it a rich, creamy texture.
More Vegan Holiday Treats
Vegan Christmas & Hanukkah
Vegan Peppermint Patties
Vegan Desserts
Chocolate Peanut Butter Pretzel Bark
Vegan Drinks
Vegan Hot Chocolate
Vegan Desserts
Vegan Fudgesicles
If you tried this vegan fudge or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Fudge
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Ingredients
- 3 cups (510 g) vegan chocolate chips
- 1 cup (240 ml) coconut cream canned
- 1 ½ teaspoons (7.5 ml) vanilla extract
- pinch salt
- 1 cup (120 g) walnuts chopped and divided (optional)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving the edges hanging over the sides.
- Add the vegan chocolate chips and coconut cream to a microwave-safe bowl.
- Microwave for 30 seconds, then stir.
- Microwave for another 30 seconds, then stir until the chocolate is fully melted and smooth. If it still has lumps, keep microwaving in 30-second bursts, stirring in between.
- Stir in the vanilla extract and salt.
- Stir in ¾ cup of the walnuts.
- Pour the fudge mixture into the prepared pan and spread it into an even layer with a spatula.
- Sprinkle the remaining ¼ cup of walnuts over the top.
- Refrigerate for at least 5 hours, or overnight, until firm.
- Lift the fudge out of the pan using the parchment paper and slice it into 12 squares.
Notes
- Use thick canned coconut cream, not coconut milk.
- To melt on the stove instead, melt the vegan chocolate in a double boiler, then stir in the coconut cream, vanilla extract, and salt.
- Use a vegan chocolate you love, since it’s the main flavor. I like 60 to 70% cacao.
- Microwave times vary, so go in short bursts and stir well each time.
- The walnuts are optional. Leave them out for a smooth fudge.
- For thinner or thicker fudge, use a larger or smaller pan. The chill time may change.
- Store in an airtight container in the fridge for 5 to 7 days, or freeze with parchment paper between the layers for up to 3 months.
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Is coconut cream the same as coconut milk?
Hi! It’s not so definitely make sure you use coconut cream for this recipe 🙂
This vegan fudge is the absolute best!