This dark chocolate vegan fudge will satisfy even the biggest sweet tooth! It's rich and creamy and takes less than 15 minutes to prepare with just 5 main ingredients. It's a healthy version of the classic and made dairy free with paleo options.
As a hard core chocoholic myself, I hereby dub this dark chocolate vegan fudge one of the best sweet treat out there and so perfect for the holidays!
It has some serious chocolate flavor which is further complemented with flaky sea salt and a subtle hint of nut butter. It's made with super simple ingredients too. A small square will put that chocolate sweet tooth to rest!
- Made vegan, dairy free, and gluten free
- Nut free and paleo options
- Creamy and thick consistency
- Made with real chocolate and wholesome ingredients
- Takes less than 15 minutes to prepare
- Kid approved
Ingredients and notes
- Dark chocolate chips - The base of the fudge. I used these dark chocolate vegan chocolate chips. Any chocolate chips will work depending on your dietary needs.
- Coconut milk - Helps create a creamy texture. Use full fat coconut milk with the cream at the top of the can.
- Cashew butter - This helps to stabilize the fudge so it's solid enough to slice and eat. Any nut butter or seed butter will work. Fore a nut-free version, use sunflower seed butter.
- Cacao powder - Used to deepen the chocolate flavor and stabilize the chocolate a bit. High quality cocoa powder is also a great option.
- Powdered sugar - Provides some added sweetness to the fudge. We don't use a lot here, just half a cup. It also creates a shiny crackly layer on top like traditional fudge. Swap with coconut sugar or monk fruit sweetener to make this paleo.
Step by step directions
This vegan chocolate fudge takes less than 15 minutes to make. You will need a pot to melt the chocolate and an 8 X 8 pan. A 9 X 9 pan will also work or use a 9 X 13 if making a double batch.
Step 1 : Melt the chocolate
First, place the chocolate chips in a pot with the coconut milk and heat over medium low heat. Stir continuously to prevent the chocolate from burning. You can also use a double boiler or use a heat-safe bowl over a simmering pot of water.
Continue to stir until the chocolate is thoroughly melted and silky smooth. It will have a thick consistency which is what we want!
If the chocolate is beginning to "seize up", this means the heat is too high. You can usually save the chocolate by adding a spoonful of coconut oil to the chocolate and allowing it to melt into the mixture.
Step 2 : Stir in the remaining ingredients
Remove the pot from the heat and add the cashew butter, cacao powder, powdered sugar, and vanilla extract to the melted chocolate. Stir well to distribute. The heat from the chocolate will help melt the cashew butter.
I find that you can break up any clumps of cacao and powdered sugar with a stiff whisk but if you want to be sure, I recommend sifting the two together before adding them to the pot.
Step 3 : Chill
Pour fudge mixture into your pan lined with parchment paper for easy removal. Use a rubber spatula or an offset spatula to level off the top. Bang the pan on the counter a few times to remove any air bubbles before transferring it to the fridge to set for at least 3 hours.
Once set, sprinkle more sea salt over top, slice into pieces, and enjoy!
There is nothing more stressful than slicing fudge fresh out of the fridge while the heat is on in your house - trust me, I've been there.
To get clean small squares, use a sharp metal knife. You want to firmly and quickly press the knife through the fudge, don't pull the knife or go back and forth to cut. Fast movements are best here. Clean the knife off with a towel after each slice.
I recommend slicing a regular batch of this vegan fudge into at least 36 pieces. That's 6 rows and 6 columns. I don't think you need me to tell you that fudge is super rich and indulgent - a little goes a long way!
How to store
Store the fudge sliced into pieces in an airtight container in the fridge. This fudge will become softer as it comes to room temperature as we didn't go through the hassle of tempering the chocolate and whatnot.
You can also keep it in the same pan once sliced into pieces. Just put some plastic wrap or aluminum foil over top to help keep the air out.
This fudge will keep for up to 10 days in the fridge.
Vegan fudge customizations
You can easily customize this fudge recipe by adding your own flavors and mix-ins. Here are a few fun combinations:
- Peppermint - Put a fun holiday twist on this fudge by adding 1 tsp peppermint extract and crushed candy canes to the mixture.
- Nuts - Add any type of chopped nuts to the mix before chilling. I think hazelnuts would be really good!
- Rocky road - Mix in mini vegan marshmallows and chopped almonds to the mixture.
- Peanut butter swirl - Put dollops of peanut butter on top of the mixture in the pan before chilling. Use a toothpick to swirl the peanut butter into the chocolate.
- Candy bar - Chop up your favorite candy bar and sprinkle it on top of the mixture before chilling.
- Cacao nibs - If you really want to add some chocolate flavor, sprinkle some cacao nibs over top before chilling.
Tempering the chocolate
If you want to temper the chocolate so the fudge is stable at room temperature, you will need a candy thermometer.
This post by my friend Tessa walks you through all the steps needed to temper your chocolate.
Frequently asked questions
The cashew butter helps to stabilize the fudge so it's firm enough to slice yet still creamy with a melt-in-your-mouth texture. Any type of nut or seed butter will work.
This recipe uses real chocolate, no soaked cashews or tofu here! We also use coconut milk to create a creamy texture and a little powdered sugar to sweeten.
Swap with coconut sugar or monk fruit sweetener to make this paleo friendly.
Check out these other chocolate recipes:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Dark Chocolate Sea Salt Vegan Fudge
- 10 oz dark chocolate chips - vegan
- ⅓ cup coconut milk - full fat (coconut cream will also work)
- ½ cup cashew butter - sub any nut or seed butter
- 2 Tbsp cacao powder
- ½ cup powdered sugar
- 2 tsp vanilla
- 1 tsp sea salt - plus more to top
- Heat the dark chocolate chips and coconut milk in a pot over medium-low heat. Stir continuously to prevent burning. You can also use a double boiler or a heat-proof bowl on top of a pot of simmering water to be extra careful. Continue to stir until the chocolate is completely melted and smooth in consistency. It will feel thicker than plain melted chocolate which is what we want!
- Remove the pot from the heat and add the cashew butter, cacao powder, powdered sugar, vanilla, and sea salt. Stir well to distribute. The heat from the chocolate will melt the cashew butter and dissolve the cacao and powdered sugar. To ensure there are no clumps of powdered sugar and cacao, I recommend sifting the two together before adding them to the pot. I find you can also use a stiff whisk to break up any clumps. Stir well until well incorporated.
- Pour the mixture into an 8 X 8 pan lined with parchment paper. Level off the top with a rubber spatula or an offset spatula. Tap the pan on the counter a few times to remove any air bubbles before transferring the pan to the fridge to set for at least 3 hours.
- When ready to enjoy, sprinkle extra sea salt on top and slice into 6 rows and 6 columns to make 36 pieces of fudge. Store in an airtight container in the fridge for up to 10 days.