Vegan Fudge Recipe

Name: Vegan Fudge
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Yield: 24 servings
Cuisine: American
Ingredients: 120 g coconut oil; 120 g smooth almond butter; 60 g cocoa powder, sifted; 100 ml maple syrup; 1 tsp vanilla extract; ¼ tsp salt; 40 g walnuts, chopped; ¼ tsp flaky sea salt

Vegan Fudge

A creamy no-cook fudge of coconut oil, cocoa, almond butter and maple syrup, set in the fridge for 2 hours.

15 min prep and cooking plus 2 hr Chilling 2 hr 15 min start to finish Serves 24 servings Easy

Why Vegan Fudge Works

Condensed milk is the usual shortcut to a smooth fudge, and it has to go. The replacement here is a combination of coconut oil, which firms in the fridge to give the same dense, sliceable body as a milk-based fudge, and nut butter, which provides richness and a smooth, creamy mouthfeel. Maple syrup sweetens it with a faint caramel taste.

The method has no sugar syrup to boil and no thermometer. Melt the coconut oil and almond butter together gently, then whisk in the cocoa, maple syrup, vanilla and a pinch of salt until the mixture is glossy and thick. The cocoa must be sifted so that it does not form lumps. Taste it at this stage: it should be sweeter than you want the finished fudge, as cold dulls sweetness.

Pour into a lined tin and chill, but not for too long. Two hours in the fridge sets it firm enough to cut, but this fudge softens quickly at room temperature, as coconut oil melts at 24°C / 75°F. Cut it straight from the fridge with a hot knife, and keep it chilled until serving.

A handful of chopped walnuts or a sprinkle of flaky salt on top makes it feel like a proper sweet shop treat. Check the labels on the cocoa and almond butter for any milk ingredients if you eat a strict vegan diet.

How to Make Vegan Fudge

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Line a 20 cm loaf tin with baking paper.
Melt the coconut oil and almond butter together over low heat for 3 minutes, stirring.
Whisk in the cocoa, maple syrup, vanilla and 1/4 tsp salt until glossy and thick. Stir in half of the walnuts.
Pour into the tin, smooth the top, and scatter with the rest of the walnuts and the flaky salt.
Chill for 2 hours and cut into 24 squares with a hot knife.

Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Making Vegan Fudge

Sift the cocoa to avoid lumps.
Keep the fudge chilled.
Cut with a hot knife.

Serving Suggestions

Coffee
Hot tea
Oat milk
Fresh fruit

Storing & Reheating Vegan Fudge

Keeps in the fridge for 2 weeks.

Questions About Vegan Fudge

How long does Vegan Fudge take to make?

10 minutes of preparation and 5 minutes of cooking, plus 2 hours of Chilling, so allow 2 hours 15 minutes from start to finish. The recipe serves 24.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

113Calories

2gProtein

6gCarbs

9gFat

2gFibre

4gSugar

50mgSodium

Vegetarian Gluten-Free Vegan Dairy-Free Low-Carb Keto

Vegan Fudge

How to Make Vegan Fudge

Tips for Making Vegan Fudge

Serving Suggestions

Storing & Reheating Vegan Fudge

Questions About Vegan Fudge

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

How to Make Vegan Fudge

Tips for Making Vegan Fudge

Serving Suggestions

Storing & Reheating Vegan Fudge

Questions About Vegan Fudge

The Numbers per Serving

Your notes on this recipe

Cooked this? Keep a note for next time

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