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With just a handful of ingredients (and no refined sugar), making this Chocolate Vegan Fudge recipe is as simple as mixing everything together and cutting into delicious fudge blocks!
save this recipe!What’s your favorite treat to bake up this time of year? For me it’s always cookies (Russian Tea Cakes, to be exact) because it’s almost impossible to mess them up. And while I love fudge (i.e. eating fudge), I’ve always been scared to make it.
While decent fudge is as easy as melting some chocolate and calling it a day, great fudge takes work. And it’s work I’m simply not prepared to do this time of year. Which is why today we’re whipping up an ultra-simple, rather healthy, no cook Chocolate Vegan Fudge!
This easy vegan fudge recipe is dairy-free, gluten-free, and so delicious! Let’s cook!
Reader rating
“Amazing and so easy to make! I didn’t have almonds, so I used a mixture of hazelnut and peanut butter, it came out perfect.” —Em
Ingredients for vegan fudge
The ingredients in this vegan fudge may seem unconventional, but they come together in the most creamy, rich vegan chocolate fudge that you’re going to love!
- Dates: While most types of dates work well here, I prefer medjool! They provide a sweet caramel-y taste and gooey texture to this vegan fudge.
- Cocoa Powder: Adds rich chocolate flavor (without having to melt any chocolate chips, which always seems to be a mess!)
- Almond Butter: Adding a nut butter in gives this vegan fudge a great texture! You can use store bought or homemade almond butter, or any other nut butter (like cashew butter, sunflower seed butter, or peanut butter).
- Salt: A pinch of salt helps to elevate all the sweet flavors in this fudge (contradictory, I know! but that’s food science!)
- Vanilla Extract: It’s not fudge without a bit of vanilla!
- Coconut Oil: Bring your coconut oil to room temperature in the microwave if needed (it should be melted). Once incorporated into the fudge and then chilled, it will give the *perfect* texture!
How do you make vegan fudge?
Making this homemade vegan fudge is incredibly easy. You’ll just:
- Blend it all together in a food processor until smooth.
- Spread the vegan fudge mixture into a parchment paper-lined baking dish, then chill in freezer for 15 minutes until it sets.
- Cut into blocks with a sharp knife and serve! I love topping mine with sliced nuts (like almonds or walnuts) for a gorgeous finish.
How To Make Vegan Fudge (15 Minute Recipe)
Ingredients
- 1 cup medjool dates, 175 g
- ½ cup unsweetened cocoa powder, 50 g
- ½ cup almond butter, 120 g
- ¼ tsp salt
- ¼ tsp vanilla extract
- ¼ to ½ cup melted coconut oil, 60 to 120 g
- Optional toppings: nuts, chocolate
Instructions
- Blend: Blend all ingredients except coconut oil in a food processor until relatively smooth. Slowly drizzle in oil, stopping when you reach a thick paste that is no longer dry.
- Chill: Spread into a parchment-lined baking pan (should be about 1 inch thick). Optionally top with chopped nuts or chocolate. Chill in the freezer until firm, about 15 minutes.
- Serve: Cut into blocks and serve. Store leftovers in an airtight container in the fridge.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!This recipe first appeared over on Amanda’s Cookin’, where I’m a contributor.
How fast and easy it is to make a desirable chocolate fudge like this. It’s gonna be listed on my New Year recipe collection xD
– Natalie
Aw, thanks so much Natalie! 😀
Amazing and so easy to make! I didn’t have almonds, so I used a mixture of hazelnut and peanut butters, it came out perfect.
Hi Sarah, thank you for this great and easy recipe!! How long can it stay fresh in the fridge, please? Can it be also frozen?
This will store well for about 2 weeks! While I haven’t tried freezing it, I think it would hold up well in the freezer.
Hi, I don’t have coconut oil. Can I replace with something else? What do you suggest? 🙂
Coconut oil is really best because it has the unique property of hardening when it chills, which gives the fudge its texture! You could use another unflavored oil in a pinch, but it would have the same texture.
Hi Sarah, looking forward to making this. As I can’t eat chocolate or cocoa could I omit the cocoa powder or could you suggest a substitute? Thanks
Hi Kaye! I’d go with carob powder if you can get your hands on it! 🙂