Vegan Fudge
This vegan fudge is rich, creamy, and oh-so-decadent, and it holds a special place in my heart for being a simple yet indulgent treat that always hits the spot.
I remember the first time I made this vegan fudge; it was on a rainy afternoon when I was craving something sweet but didn’t want to compromise on my plant-based values.
The best part?
It’s super easy to whip up and doesn’t require any fancy equipment.
Plus, it’s the perfect way to satisfy a chocolate craving while feeling good about what you’re eating!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using almond vegan butter for its creamy texture, but feel free to swap it with peanut vegan butter or sunflower seed vegan butter if you prefer. Just make sure whatever nut or seed vegan butter you choose is smooth and not too dry or chunky for the best results.
Tips & Notes
- •I keep mine in a glass jar in the fridge - it stays fresh and is so easy to grab a piece when I need a little pick-me-up.
- •For an extra touch, sometimes I drizzle a bit of melted dark chocolate on top before refrigerating.
Recipe Variations
- •Sometimes I’ll throw in some chopped nuts or dried fruit for added texture and flavor.
- •If I'm feeling fancy, I might add a sprinkle of sea salt and a dash of espresso powder to enhance the chocolate taste.
Storage & Freezing
Store any leftover fudge in an airtight container in the fridge. It stays firm and delicious, and I love having a little treat waiting for me!
Frequently Asked Questions
Can I use a different sweetener?
Absolutely! If you want to try agave syrup or brown rice syrup, just keep in mind they might slightly alter the taste and texture.
How long does this fudge last?
In an airtight container in the fridge, it usually lasts about a week, but I can’t promise it’ll stick around that long!
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This vegan fudge is rich, creamy, and oh-so-decadent, and it holds a special place in my heart for being a simple yet indulgent treat that always hits the spot.
Ingredients
Instructions
- 1
First, gather all your ingredients so you have everything within reach. This makes the process so much smoother!
- 2
In a medium saucepan, over low heat, combine the almond vegan butter and melted coconut oil. Stir them together until they’re well blended and creamy.
- 3
Now, add in the maple syrup, cocoa powder, vanilla extract, and sea salt. Stir continuously until everything is combined and smooth. It should look rich and luscious.
- 4
Once your mixture is smooth, remove it from the heat and fold in those delightful dark chocolate chips. They’ll melt slightly and create little pockets of fudgy goodness.
- 5
Line an 8x8 inch (20x20 cm) baking dish with parchment paper, letting the edges hang over for easy removal later.
- 6
Pour the fudge mixture into the prepared dish and spread it out evenly with a spatula. You can sprinkle a pinch of extra sea salt on top if you like.
- 7
Refrigerate the fudge for at least 2 hours until it’s firm. I usually set a timer and dive into a good book while I wait!
- 8
Once it’s set, lift the fudge out using the parchment paper and cut it into squares. Enjoy your creations!
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