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4 ingredient chocolate pistachio fudge

Easy vegan chocolate fudge with rose and pistachio

  • 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.


Keywords: Fudge, vegan, condensed milk, easy recipes, vegan desserts, Christmas fudge, pistachio