This vegan fudge is super creamy, easy to make and stays solid at room temperature! It really tastes like traditional fudge and can also be made paleo.
There are a few 2-ingredient vegan fudge recipes out there and I’ve tried them. They’re yummy but not what I would call fudge.
While this recipe has more than two ingredients, it’s still incredibly easy. And definitely worth the extra 2 minutes it takes to prepare!
Just 5 basic ingredients
You probably even already have the ingredients in your pantry. You just need chocolate, coconut milk, nut or seed butter, a tiny bit of maple syrup, vanilla and salt.
So far I’ve made this recipe with hazelnut butter, almond butter, cashew butter and sunflower seed butter for a nut-free version. Peanut butter also works for non-paleo! Here’s how to make homemade almond butter and how to make peanut butter should you want to make you own.
Solid at room temperature!
A lot of paleo and vegan candy recipes, like my peanut butter chocolate fudge or peanut butter and jelly fudge, melt at room temperature. It can be a little annoying if you want to bring them on-the-go with you. But today’s recipe stays firm!
That’s because this fudge recipe is coconut oil-free. It’s firm just like traditional fudge is at room temperature.
And because it’s coconut oil-free, there’s no coconut taste. I usually recommend refined coconut oil in my coconut oil recipes (like in 180 out of 185 of them ;)) but I know a lot of people prefer to use unrefined.
So yay – no coconut flavor in this recipe! The small amount of coconut milk isn’t enough to turn the fudge coconutty.
If you don’t care about it being solid at room temp, check out my paleo fudge, which is also vegan and only uses a few ingredients. You don’t even need to turn on the stove to melt anything and it’s 100% maple-sweetened.
You should still keep it refrigerated because of the nut butter and coconut milk, though. It’s totally fine to keep out at a party or bring on a road trip but it’s safer to refrigerate after maybe no more than 12 hours.
If you try out this chocolate fudge, I’d love to hear how you like it!
Substitution questions about this vegan fudge recipe?
- Can I use a different type of chocolate?
Dark chocolate would work (if you prefer your chocolate fudge on the dark side). Milk chocolate would also be fine (if you have a sweet tooth and don’t need it paleo / dairy-free). I haven’t tried white chocolate but think it might taste odd with the nut butter. I might be wrong about that, though!
- Can I use something instead of almond butter?
Any natural nut or seed butter should work! It just can’t have any added fat or sugar.
- Can I use something other than coconut milk?
I haven’t tried it but I’m guessing so. The result might not be as creamy since coconut milk is so much thicker and has more fat than other types of milk.
- Can I use something other than maple syrup?
Any liquid sweetener that you would use as a 1:1 sub for maple syrup or honey would probably work.
- Can I omit the maple syrup?
I wouldn’t recommend it. It’s not super important to the taste (although for me, it wasn’t sweet enough without it) but it won’t be as fudgy without it. I originally tried it that way. I don’t think you can use water in its place but if you want to booze it up, that would probably be amazing. ;)
- Can I use a different extract?
You can use whatever extract you think goes well with your nut butter and chocolate! Peanut butter + chocolate + lemon extract? No. Almond butter + chocolate + peppermint or almond extract? Definitely!
Paleo Vegan Fudge
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 pieces
Ingredients
- 2 cups (340 grams) finely chopped semi-sweet chocolate or chocolate chips (make sure to use paleo / vegan chocolate)
- 1/3 cup (80 milliliters) full-fat canned coconut milk
- 1/4 cup (64 grams) natural almond butter (or another nut / seed butter with no added fat or sugar)
- 4 teaspoons maple syrup
- pinch of salt
- 1/2 teaspoon vanilla extract
Directions
- Add everything, except the extract, to a medium saucepan or pot. Melt over low heat while frequently stirring. Meanwhile, prepare a 9"x5" loaf pan with a piece of parchment paper.
- Once the fudge is totally combined, remove from the heat and stir in the extract.
- Pour the fudge into the prepared pan. Refrigerate for 2 hours or until set.
- You can cut this when cold but it's easier when at room temperature. Store at room temperature for up to 12 hours and then refrigerate for up to 1 week.
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65 comments on “Vegan Fudge (paleo) – Tastes Just Like Traditional Fudge!” — Add one!
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I’ve made so many disappointing recipes for paleo or keto fudge over the years, and this is finally THE one!! So good, and so easy. Thank you!
Woohoo! I’m so glad to hear that this recipe was a winner for you! But I’m so sorry you’ve had so many failed attempts at fudge. That can be super frustrating (and very expensive, I know!). Did you convert this recipe to be keto? I’d love to hear how you did that, if so. Thanks a ton for your feedback! :)
Sorry for the late reply, I didn’t see it until I came back to make this again! ;) I make this with Lily’s chocolate chips and 100% baking chocolate (1 cup of each). I still add the maple syrup since I’m not strictly keto, just keeping carbs low when I can. Thanks again for the great recipe!
Just tasted! Used peanut butter and chopped peanuts on top. Very rich and chocolatey. Divine!! Will try with other nut butters.
I’m so glad that you enjoyed it! :D Thanks a bunch for your comment! I hope you’ll enjoy the other versions just as much.
Soooo good!!! says my husband. 👍
Yay! And what about you? 😆 I hope you enjoyed it, too! Thanks so much for your feedback!
Lovely recipe. I wanted to send this fudge to a friend of mine via mail. Do you think that if i cook the coconut milk will it be safe to send it?x
I’m glad you enjoyed it! I’m afraid I don’t know the answer to your question. I don’t know if just cooking the milk will make it safe to be at room temperature for a few days, but I would say no. Sorry about that!
The fudge is fantastic, but my daughter thinks its not sweet enough. Would it mess up the recipe to put in 4 tablespoons of maple syrup instead of teaspoons?
That’s a lot of extra liquid so I’m not sure without trying it. I think it’d probably be quite sticky at room temperature and might need to be frozen. I’m glad you liked it!
Not my recipe but I would recommend adding powdered sugar to it instead or even liquid stevia/monkfruit or Splenda so it doesn’t change the composition much. I’m gonna make this and might try that so I’ll let you know how it goes bc I have a huge sweet tooth too :)
The consistency is perfect and the flavor is good. I had an open can of coconut cream so I used that and some dark chocolate chips instead of semi-sweet. Very deep, rich chocolate flavor. I used natural peanut butter and you can’t really detect the flavor, but it definitely adds to this. I will make this every year now. Thanks!
Hi Jose! I’m sorry for just now seeing your comment. Thanks a bunch for the great feedback! I’m so glad that you’ll be making this every year. :)
is the nut butter needed or am i able to omit it?
1/4 cup is too much to omit. It’d have the wrong texture without it. Sorry about that!
If you are allergic try a seed butter like sun butter! :)
Would like to ship this to Denver from KC area. Will this set up or will it turn to liquid during transit.
Sorry for just now seeing this! Hopefully you saw this in the post – Store at room temperature for up to 12 hours and then refrigerate for up to 1 week. It has uncooked coconut milk in it so I wouldn’t send it in the mail, although it wouldn’t melt.
It feels tacky (sticky to the finger on top). Made twice. Same result. Any suggestions to make it smoother?
Is it tacky even after chilling? I’ve never had that happen so I’m puzzled. Did you make any changes at all to the recipe? I hope we can figure this out!
Oh myyyy .. I still have an hour-ish to wait until this is set, but had to slice off just a tad, and this may be the best fudge everrr!! I added twice as much vanilla extract and a little extra salt, plus chopped walnuts. Can’t wait until it’s ready!! Thank you sooo much! Saw the recipe today, went out for a walk and ended up at Whole Foods buying the ingredients! This is a keeper, and I’m going to play with it and try lots of kinds!
I’m so sorry for just now seeing your comment! I’m really glad that you enjoyed the fudge and love that you went out and got the ingredients on the same day. I do that sometimes, too! :D I’d love to hear about your other versions. Thanks a ton for your feedback!
I’ve made this a few times and it’s delicious. It’s very easy to make as well. I didn’t have to clean up much. :)
Haha. That’s always a huge plus, isn’t it? I hate cleaning. ;) Thanks so much for your feedback! I’m glad you enjoyed it.
Can’t wait to make this tonight!
I hope you’ll enjoy it! Would love to hear how it came out. :)
Is it Keto safe?
I’m sorry for just now seeing your question! Things have been chaotic here. You would have to use keto chocolate and keto sweetener for the maple syrup.
Amazing recipe. I added unsweetened toasted coconut and walnuts. I used Hu chocolate gems. Whole family loved it even more than traditional fudge.
Woohoo! I’m so happy to hear that. Thanks for your feedback! :)
Can you freeze this? Btw, tastes fabulous!
It freezes great! So glad you liked it. :)
Can this be made in the microwave?
Yes. Just melt the chocolate in the microwave and then add the rest of the ingredients.
I saw a picture of this fudge and came running to check out the recipe!
My mom always makes the fudge for the holidays but this year I’m going to bring this to the dessert table! Of course I have to test it before the holidays. ;)
Haha. That’s a very good idea! :)
These photos are beautiful! And wow to the recipe. Can’t wait to sink my teeth into these.
I hope you’ll enjoy it! :)
This looks so good, Erin!!
Thanks! <3
I have a lot of lite canned coconut milk. Would it work in this recipe?
I’m sooo sorry for just now seeing your comment! Hopefully you found the answer in the post, under the subs section. :) Yes, it should work!
THANK YOU for another great recipe!!! Turned out exactly as you stated.
You’re welcome! I’m super glad to hear that. :)
Very easy to make and my children loved it! Smooth and creamy and not too sweet! A little peppermint oil might be really good if you like a chocolate/mint combination!
I’m so glad you liked it! I love it with peppermint extract. It’s so perfect and Christmasy. :D Thanks for your feedback and sorry for my slow reply!
Oh wow, YUM. I didn’t know fudge is so easy to make at home. I’m saving this to try soon!
I’d love to hear how you like it!
Oh my word this looks so delectable and perfect for my mid-afternoon chocolate cravings!
I hope you’ll get to try it out!
I LOVE dark chocolate with sea salt so these little fudge bombs are perfect! Thanks so much!
You’re welcome! :)
Fudge that’s healthy! This is a win-win! So good for guilt-free dessert!
I agree! :)
I’m a huge fan of fudge and loved this version with coconut milk and almond butter! So rich and creamy!
I’m so glad you liked it! Thanks for your feedback. :)
Oh. My. Goodness. I can’t think of anything I’d rather be doing right now than eating this fudge. It looks PERFECT.
Haha. Thanks! :)
Wow! Just made this, and just want to mention that it was my first ever attempt at using a food processor as well. Turned out great! These have such good flavor, and they melt in your mouth… Yummy! Thanks for coming up with this great recipe.
You’re welcome! I’m really glad that you liked it. :) But why did you use a food processor? You don’t need one. Thanks for your feedback and sorry for my slow reply!
I love homemade fudge and never attempted making it vegan. Looks and sounds delicious – can’t wait to try this recipe ♥
Definitely try this one! It’s super easy.
The texture of this fudge looks perfect! I can’t wait to make!
I hope you’ll enjoy it!