This Vegan Fudge is rich, creamy and easy to make with just a few simple ingredients! The perfect dairy-free chocolate dessert or gift idea! If you want to make a festive and healthy treat to spread some Christmas cheer, this stove-top or microwave fudge is the recipe you’ve been searching for. Gluten-free, dairy-free, vegan, paleo with low carb and keto sweetener options.
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An easy Vegan Fudge Recipe
The holidays are here in full swing and homemade fudge is easily one of our favorite gifts to make all through December! This no-bake Vegan Fudge recipe is rich, chocolatey and melt-in-your-mouth delicious. It’s so addicting, and it’s also a healthier dessert option which my family says is definitely a win-win!
This easy chocolate fudge is Paleo, gluten-free, dairy-free and vegan. You can also make it low-carb if you need to. This soft and smooth fudge is the ideal treat to make if you’re looking for new Christmas desserts with familiar flavors. Nothing says happy holidays like some festive homemade fudge!
My family loves helping to make lots of homemade fudge recipes including this Easy Fudge, Peppermint Fudge, White Chocolate Fudge, Chocolate Peanut Butter Fudge and this 3 Ingredient Easy Peanut Butter Fudge.
Recipe Ingredients
You don’t need too many ingredients to make homemade vegan fudge. Just your basic fudge ingredients – this one just calls for 4 ingredients plus vanilla and salt for flavor and then you can add any toppings you like!
- Chopped dairy-free chocolate or dairy-free chocolate chips – be sure to use high quality brand. We like Hu’s Kitchen, Santa Barbara or Lily’s Sweets.
- Refined Coconut Oil: You could also use vegan butter, or ghee if you’re not dairy-free.
- Creamy unsalted cashew butter – you can also sub with any another nut or seed butter.
- Pure maple syrup or sub with your favorite liquid sweetener such as Lakanto Sugar-Free Maple syrup to make this homemade fudge keto.
- Vanilla Extract + fine sea salt: add flavor and make this the best vegan fudge
- Optional Toppings: Decorate your fudge with chopped nuts, melted coconut butter or your favorite icing.
How to Make Vegan Fudge
This homemade fudge is very quick and easy to prepare. It comes together in minutes on the stove or in the microwave, and it takes as little as half an hour to set in the freezer!
- Prepare Pan: Line a 8×4” loaf pan with parchment paper.
- Melt Butter & Oil: Melt the chocolate and coconut oil in a heat-safe bowl in the microwave in 20 second increments (stirring well in between) OR over a double-boiler over medium heat.
- Add Remaining Ingredients: Whisk in the cashew butter and maple syrup until smooth. Add vanilla and salt, and whisk again until smooth and combined.
- Chill: Transfer the mixture into the lined pan and spread it in a smooth and even layer. Add chopped nuts evenly over the top, if using and place the pan in the freezer for 30 minutes, or until set.
- Cut & Serve: Once set, remove the pan from the freezer and use the parchment paper to lift the fudge out and use a sharp knife to cut it into even squares.
Tips for Success
- Line Pan Well: Use a large piece of parchment paper with a little overhang on each side so you can easily remove the fudge from the pan.
- Let Set Completely: Make sure you chill your fudge in the freezer for at least 30 minutes so it sets up properly.
Decorating Ideas
- Use Festive Sprinkles: Add even more Christmas spirit to your fudge by topping it with red and green sprinkles.
- Top with Royal Icing: My Easy Royal Icing Recipe is perfect for decorating sweets. You can pipe it into holiday designs with a piping bag or the corner of a ziploc bag!
- Add some festive spices and extracts: Add some homemade pumpkin spice or gingerbread spices to make Gingerbread Fudge
- Use Cookie Cutters: If you want to make fudge with a fun shape, you can use any old cookie cutter to cut out festive fudge designs.
- Top with White Chocolate: Let it snow over your gingerbread fudge in the form of melty white chocolate!
How to Store Leftover Fudge
This fudge can be stored at room temperature in an airtight container for up to a week. If you want it to last longer, you can keep it in the fridge instead for around 2-3 weeks. I recommend adding layers of parchment paper between each piece of fudge to prevent them from sticking together.
Can I Freeze Homemade Fudge?
Want to store your paleo fudge for longer? You can keep it in the freezer for extended storage. It’s perfect for making in advance! Frozen fudge will last for up to 6 months, if stored properly. Simply thaw it overnight in the fridge before enjoying.
More Healthy Dessert Ideas
- My homemade Pumpkin Bars taste just like pumpkin pie in the form of cute little squares! They’re easy to make and so much healthier than your typical pumpkin dessert recipe.
- This Gluten-Free Chocolate Cake is a dream come true for any chocoholic. Top it with crushed peppermint pieces to turn it into a decadent Christmas treat!
- Filled with white chocolate chips and Christmas M&Ms, these Vegan Christmas Cookies are chewy, sweet and irresistible.
This Vegan Fudge is rich, creamy and easy to make with just a few simple ingredients! The perfect dairy-free chocolate dessert or gift idea! If you want to make a festive and healthy treat to spread some Christmas cheer, this stove-top or microwave fudge is the recipe you've been searching for. Gluten-free, dairy-free, vegan, paleo with low carb and keto sweetener options.
- 3.5 oz dark chocolate , good quality (we used 70%), use paleo or low carb friendly brand as needed
- ¼ cup organic refined coconut oil
- 2 tbsp pure maple syrup , can also sub with Lakanto sugar-free maple syrup or yacon syrup for low carb, keto
- 1 cup creamy unsalted cashew butter , can also sub any nut or seed butter
- 1 tsp pure vanilla extract
- Pinch sea salt
- 1/3 cup roasted chopped cashews , or other chopped nuts
Line an 8x4” loaf pan with parchment paper.
Melt the chocolate and coconut oil in a heat-safe bowl in the microwave in 20 second increments (stirring well in between) OR over a double-boiler over medium heat.
Whisk in the cashew butter and maple syrup until smooth. Add vanilla and salt, and whisk again until smooth and combined.
Transfer the mixture into the lined pan and spread it in a smooth and even layer. Sprinkle the chopped nuts evenly over the top, if using and place the pan in the freezer for at least an hour or until set.
Once set, remove your fudge from the pan and use the parchment paper to lift the fudge out. Use a sharp knife to cut it into even squares.
- To store, keep in the fridge or the freezer in an airtight container.
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