Chocolate vegan fudge

Chocolate vegan fudge made with simple 3 simple base ingredients plus customisable toppings. This dairy free chocolate fudge is made in one bowl and takes only 10 minutes to create. 

This is the most easy chocolate vegan fudge recipe you’ll ever need. Made with only 3 base ingredients and one bowl, it is fully customisable and freaking delicious. 

Naturally free from dairy, this vegan fudge is gluten free, grain free and can be made nut free too. 

After a refined sugar free version? Try my salted chocolate date fudge recipe.  

vegan fudge with rose and pistachio

Vegan fudge

Vegan fudge How to make the easy chocolate vegan fudge

It’s almost too easy. Follow these steps as written and you can’t go wrong.

Step 1. Heat your condensed milk until hot

It’s best to heat the condensed milk in a bowl over a pot of simmering water, double boiler style. This helps to control the temperature of the condensed milk and avoids chocolate burning to the bottom of the saucepan if we were to use just a saucepan for this recipe. Heat the condensed milk until is feels not, but before you reach boiling point.

Step 2. Add nut butter and finely chopped chocolate

Add finely chopped chocolate and nut butter to the bowl. Stand for 1-2 mins and then mix well, until smooth and glossy.

The finer you chop the chocolate the better. It means that when the time comes it will melt and incorporate into the mixture quicker, giving you more time to muck around. Yes, time is key here- you need to work quickly as the fudge will begin to set quickly, especially in cooler weather. The finer you chop your chocolate the better. 

Vegan fudge

Vegan fudge Step 3. Add in pistachios

Add in your flavours and quickly fold them through. We are using pistachio and rose today, but see below for some other delicious flavour combinations.

Step 4. Pour into mould and top with rose petals

Pour your fudge batter into a prepared tray and smooth over. Top with rose petals and set in the fridge. See- so easy!

Chocolate vegan fudge

Vegan fudge Frequently asked questions

1. Can I use other types of chocolate?

It depends. I have tried this with darker and milkier chocolate but using 70% will give your chocolate vegan fudge better flavour and texture! 

80% chocolate will make your fudge firmer, 60% will make your fudge softer. 

I prefer to use block chocolate for my recipes ( I find it easier to find better quality chocolate in block form, plus its much cheaper) but you can use chocolate chips if you prefer.

2. Can I use a microwave instead?

Yes. Add the condensed milk, finely chopped chocolate and nut butter to microwave safe bowl. Heat in 30 second increments, stopping and mixing between each 30 second increment. Heat until the mixture is warm enough to combine completely. Be careful to not burn the mixture, as if cannot be fixed.

3. Can i make nut-free chocolate vegan fudge?

Any seed butter (tahini or sunflower butter) or a dairy or vegan butter will work too. If using diary or vegan butter add this to the bowl in step 3 below.

4. What can I use instead of coconut condensed milk?

This recipe is a celebration recipe, and not intended to be a ‘healthy’ or low sugar fudge. There is not a substitution for the condensed milk, but if you’re after a more wholesome fudge recipe this peanut butter fudge is very much loved. You can use coconut, oat or cows milk condensed milk. 

Chocolate vegan fudge Chocolate vegan fudge

Chocolate vegan fudge flavour recommendations

  • Wild orange and roast almond
  • Tahini, pistachio and rose
  • Peppermint (use food grade essential oil)
  • Dried raspberries and toasted coconut

If you loved this chocolate vegan fudge you might also love;

We hope you enjoy this easy chocolate vegan fudge  as much as we do. As always, we love to hear your thoughts and comments below, and your reviews help other readers find this recipe too.

 

Chocolate vegan fudge

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Chocolate vegan fudge

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jade Woodd
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: baking
  • Diet: Vegan

Description

Easy chocolate vegan fudge with rose and pistachio. Comes together in one bowl, naturally free from dairy and customisable flavours.


Ingredients

Scale
  • 1 x 320g can coconut condensed milk
  • 350g 70% dark chocolate
  • 1/4 cup almond or peanut butter
  • 3/4 cup nuts of choice (see notes)
  • 1/2 cup dried fruit of choice (see notes)

Instructions

  1. First, take the time to finely chop your chocolate. The finer you chop the chocolate the easier if it be to perfect the final product, and avoid splitting (where the oil and stare separate) so aim for tiny pieces of chocolate.
  2. Line a 25cm square tin with baking paper. You can use a tin that is a little bit or smaller, your fudge will just be thicker or thinner at the end.
  3. Add 2cm water to a small saucepan and bring to the boil. Meanwhile, add condensed milk to a medium sized heat proof bowl, then place the bowl on top of the simmering water and heat gently until the condensed milk is very runny and hot to touch, but not at boiling point. Turn off the heat, add the chocolate and nut butter to the bowl and stand for 2 minutes. Use a spoon or fork to quickly whip the ingredients together until the mixture is completely and glossy together- a few tiny lumps of visible chocolate are ok. You need to work quickly here as once the mixture cools down it will thicken and be hard to get into the tin in a uniform matter.
  4. Add nuts and dried fruit and fold through, then scrape into your prepared tin. Use a clean, dry spoon or spatula to flatten out. Top with flakey salt or some extra nuts/dried fruit then place into the fridge to set for 1+ hours.
  5. Once set remove fudge from the fridge and gently remove from the tin using the baking paper to lift out. If necessary, run a small sharp knife along the border of the fudge to first separate it from the tin. Cut into desired serving sizes- a very sharp knife works best here- then store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.

Notes

Chocolate vegan fudge substitutions

  • To make this nut free swap nut butter fro tahini, sunflower butter or vegan/dairy butter. If using butter, add to the bowl in step 3 And omit the pistachio
  • Microwave steps are in the post recipe
  • Coconut condensed milk can be exchanged for oat or dairy condensed milk
  • I have not tried using milk chocolate for this recipe, however I have tried using darker chocolate (up to 90%). The 70% chocolate tastes and feels best, but you can use a darker chocolate if you wish.

Vegan fudge flavours

  • Pistachio, cranberry and rose. Use the 3/4 cup pistachio nuts and 1/2 cup dried cranberries,  and top fudge with dried rose petals.
  • Almond and orange. Use 3/4 cup roast almonds (chopped) plus 1/2 cup loosly packed chopped, dried orange slices. 4-6 drops food-grade orange essential oil can be added to the vegan fudge recipe too.
  • Toasted coconut and almond. Use Use 3/4 cup roast almonds (chopped) plus 1/2 cup toasted, shredded coconut.

 

 

 

16 Comments
  1. I just made this and added coconut flakes and a bit of sea salt to the mix too! It was delicious 🙂 definitely a Christmas / festive recipe

    Thanks Jade!!

  2. I put slivered almonds instead of pistachios due to an allergy in our household. It was so so delicious. I made some small mistakes like I did not crush some of the chocolate small enough and then I left it on the hot plate instead of taking it off. But it turned out great and I used 70% chocolate that had raspberry chunks in it. Really good. The rose petals and salt just a total goddess vibe: I love it.

    1. Don’t worry, I totally made the same mistakes first time around… but second time was perfect- and it still looked amazing what you made. Love the almond variation and totally agree that rose petals are just very special.

  3. Hi jade
    I want to make this recipe but I wonder what is the size of your condensed milk as I just found one that is 195ml (so half of a normal can size).
    thanks

    1. Hi Mylene,

      I use a can that is 320g so yes, it is much smaller than a regular can. the can you have will be perfect.

  4. Wow Jade .. this is such an easy but decadent and luxe treat! I used roasted almonds and coconut flakes this time but will definitely try with dried raspberries and pistachios next time for the beautiful pop of colour. Thanks for sharing .. two thumbs up!






  5. This is such an easy and delicious recipe. I have made it twice in 1 week! I added in freeze dried strawberries chopped up and roasted pistachios chopped up also. I will definitely be making this again and again. YUM






  6. Hello! Thank you for sharing the recipe. I am planning to make, but I live in the United States. Do you recommend using coconut milk or coconut cream, or is there a difference? I’m going to try to figure out the ratio of what I should be using here as we use ounces instead of grams. Thank you!

    1. This recipe needs coconut cream 🙂 Oz to gram is very easy to do, just google ‘how many oz is 100g’ (or whatever measurement you want xx

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