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This vegan chocolate fudge recipe is as fuss-free as it gets! No candy thermometer, finicky ingredients, or complicated step-by-step instructions. All you need is 3 basic ingredients and 15 minutes to make this decadent treat. The hardest part is not eating it all the first day!
Why is fudge not vegan?
Classic fudge is made with ingredients like dairy butter, evaporated milk or condensed milk, milk chocolate, and sometimes even marshmallow fluff. These ingredients are of course not vegan-friendly (marshmallows aren’t even vegetarian!) but are thankfully easy to substitute with healthier plant-based options!
This easy vegan chocolate fudge recipe is just as delicious as the traditional version. It’s the perfect easy recipe to serve for Christmas, or Valentine’s Day, or stash in the freezer for a quick way to satisfy a sweet tooth. Plus, it makes the perfect gift for neighbors, teachers, friends, and more.
Ingredients You’ll Need
- Chocolate chips: Our favorite chocolate chips to use are semi-sweet chocolate chips. They aren’t as bitter as dark chocolate and are easy to find in stores. When shopping for vegan chocolate chips, always check the ingredients label. If the chocolate chips contain milk, there should be an allergen warning that says contains milk. One of our go-to brands for vegan, allergen-friendly chips is Enjoy Life.
- Nut butter: We used natural peanut butter for a chocolate peanut butter vegan fudge, but if you’re looking for a more neutral-tasting homemade fudge, opt for almond butter or cashew butter. Hazelnut butter would also be a delicious twist! Whatever you choose, make sure it is thick and creamy, not runny. We used no-stir peanut butter for best results.
- Vanilla: A little goes a long way, but a splash of vanilla extract adds depth of flavor and additional sweetness.
- Sea salt: This ingredient is optional, but there’s nothing better than a sprinkle of flaky sea salt on top of a chocolate dessert. Give it a try with our popular Vegan Chocolate Chip Cookies recipe next.
How to Make Vegan Fudge
- Melt the chocolate. Place the semi-sweet chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second intervals, mixing after each increment until a smooth, creamy texture.
- Add chocolate, peanut butter, and vanilla extract to a food processor. Process this vegan fudge mixture until completely smooth and uniform. There should be no chunks.
- Transfer to a baking dish. Using a silicone spatula, transfer the fudge mixture to the lined baking dish, smoothing and leveling out the top.
- Chill until solidified. Place the fudge in the refrigerator and allow to chill for at least 1 hour, or until solid.
- Slice the fudge into cubes. Remove the baking dish from the refrigerator. Run a butter knife along the edges of the dish to loosen up the sides of the fudge for easy removal. Pop it out and transfer the fudge to a large cutting board. Using a slightly wet, sharp knife, cut the vegan fudge into small squares (we cut 24 pieces).
- Garnish and serve. Top the fudge with flaky Maldon salt, as desired, and serve immediately while chilled. Enjoy!
Vegan fudge will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. Fudge can also be kept at room temperature for 1-2 days, especially if it will be eaten quickly but keep it out of direct sunlight to prevent melting.
For best long-term storage results, store fudge in an airtight container such as a Tupperware or reusable silicone bag tightly sealed.
In this vegan chocolate peanut butter fudge, we skipped butter altogether and instead went with creamy nut butter. If you have coconut butter or cocoa butter on hand, give our Vegan Pumpkin Pie Fudge a try. It’s the perfect vegan butter substitute in fudge.
If you do not own a microwave, no problem! Add the vegan chocolate chips into the upper bowl or pot of a double boiler on the stovetop and allow the chips to melt slowly. Mix often with a spatula until the chocolate has completely melted.
If refrigeration isn’t setting your homemade dairy-free fudge, pop it in the freezer for 30 minutes to 1 hour. This will speed up the process and help it set. If that isn’t helping, it is likely your nut butter was too runny.
Hard, crumbly fudge is the result of using dry nut butter. If your peanut butter or nut butter of choice is not creamy enough, it won’t have enough natural oils throughout and will result in dry fudge. A high-quality, creamy nut butter with wholesome ingredients works best he
If you have a nut allergy, swap the peanut butter with creamy sunflower seed butter.
More Holiday-Inspired Vegan Desserts You May Enjoy:
- Vegan Sugar Cookies (these are so good!)
- 3-Ingredient Swirled Chocolate Bark – This is a must-try!
- Vegan Thumbprint Cookies – No matter the time of the year, these are worth making!
- Raw Vegan Chocolate Truffles (3-Ingredients) – So simple and super tasty.
- Chocolate Soufflé Cake – If you love chocolate, these are for you!
- Easy Chocolate Covered Strawberries – To make for that special someone.
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!