Easy vegan chocolate fudge with rose and pistachio

This easy vegan chocolate fudge with rose and pistachio is perfect for anyone who wants a dessert that is super delicious, easy and pretty. You don’t need any equipment bars bar a bowl, spoon and saucepan, you can make it with out without the pretty rose petals and anyone with a sweet tooth is sure to love it.

Easy vegan chocolate fudge ingredients

Easy vegan chocolate fudge

Pistachio and rose vegan fudge

easy 3 ingredient chocolate fudgeHow to make the easy vegan chocolate 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. 

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!

Easy vegan chocolate fudgeEasy vegan chocolate fudgeFrequently asked questions for this easy vegan chocolate fudge with rose and pistachio

1. Can I use other types of chocolate?

It depends. I have tried this with darker chocolate and preferred the result with the 70%- bot the flavour and texture are best (for me) using 70% chocolate. You could use a milk chocolate, however it will not set as firm as the one pictured.

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. What can I use instead of nut butter?

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 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. 

Easy vegan chocolate fudgechopped pistachio

Easy vegan chocolate fudge

easy 3 ingredient chocolate fudge with freeze dried raspberriesOther flavour recommendations

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

We hope you enjoy this easy vegan chocolate 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.

If you are after some other easy and delicious vegan desserts, you might like to try

easy 3 ingredient chocolate fudge

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4 ingredient chocolate pistachio fudge

Easy vegan chocolate fudge with rose and pistachio

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


Easy vegan chocolate fudge with rose and pistachio. This 4 ingredient chocolate pistachio fudge is a customisable, quick and easy condensed milk fudge that is fail-proof.


  • 1 x 320g can coconut condensed milk
  • 350g 70% dark chocolate
  • 1/4 cup almond or peanut butter
  • 3/4 cup pistachio nuts
  • 1 Tbsp rose petals (optional)


  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 fold through, then scrape into your prepared tin. Use a clean, dry spoon or spatula to flatten out. Top with optional rose petals and flakey salt 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.


  • 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
  • For flavour variations, see the post notes
  • 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.





  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).

    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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