Vegan Fudge

5 from 2 votes

This melt-in-your-mouth vegan fudge is rich, creamy, and chocolatey, and it’s made with just 5 ingredients in the microwave!

Prep Time15

Cook Time0

Refrigerate5

Total Time5 15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: squares

Calories: 358kcal

Line an 8x8-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.

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.