Homemade Vegan Fudge

Ligia Lugo

Published:

October 1, 2023

Last Modified:

April 16, 2026

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My vegan chocolate fudge offers smooth decadence with just the right amount of chew. It’s all thanks to luscious coconut milk, velvety almond butter, and of course, plenty of rich vegan chocolate.

chunky squares of vegan fudge are stacked on a serving platter

Just one bite of this sinfully smooth vegan fudge will bring you to a state of pure bliss. The richly roasted aroma of the cocoa and the way the smooth chocolate melts on your tongue is a sensory experience.

Aside from making this chocolate fudge whenever I want to romance my senses, this recipe serves a more practical purpose as my go-to “bring a dessert” option for summer. A silken combination of almond butter and full-fat coconut milk form the rich base, while a dash of vanilla extract intensifies chocolate’s natural richness.

When you need something shareable for a summer potluck or BBQ, this vegan fudge checks all the boxes. It’s one of those things that everyone loves, but no one else ever thinks to bring. Plus, it doesn’t require turning on your stove or oven!

Ingredient Notes

Chopped vegan chocolate – Using delicious chocolate will produce delicious fudge, so make sure to use a chocolate that is flavorful, silky, and something you would want to eat by itself. Any type of dairy-free chocolate works here. Vegan chocolate chips will save you a little time but chocolate bars or blocks are great too, they’ll just need to be chopped up. I love dark chocolate personally, but vegan milk chocolate (often made with oat milk or soy milk) is great too!
Full-fat coconut milk – The fat content of whole coconut milk is what gives your fudge its thick and irresistibly smooth texture. If you open a new can of coconut milk for this recipe, be sure to dump the entire can into a separate bowl and whisk it to reintegrate the watery and creamy components back together. Once the coconut milk is uniform, then measure out the portion you need.
Coconut syrup – While not the most common sweetener, I was gifted a bottle of coconut syrup recently and now I love using it. Especially in coconut milk based treats like this fudge recipe. The rich amber coloring and deep caramelized coconut flavor of the syrup gives the fudge a complex depth of flavor that brings out the fruity notes of the chocolate. You can find it in the baking aisle of most grocery stores, but if not, agave nectar would be a great substitute.
Vanilla extract – Sometimes thought of as chocolate’s “opposite”, vanilla’s sweet, floral note plays the role of best supporting actress to cocoa’s rich earthiness. Swirling in a splash of this stuff in your chocolate fudge will actually make it taste more chocolatey. It’s my favorite trick to lift the flavor of any chocolate dessert to decadent heights.
Almond butter – Helps to bind the other ingredients together while also providing a nutty, slightly savory undertone of flavor. The inherent richness of almond butter works in tandem with the coconut milk, intensifying the velvety mouthfeel in each and every bite. I have only made this recipe with almond butter so far, but alternatives like creamy peanut butter (stay away from chunky) or cashew butter should work too.

Step-by-Step Instructions

Prep and combine. Line a square or rectangular baking dish with parchment paper. Any casserole dish or brownie pan you have will work well. Cut the parchment so that it sticks up about an inch above the edges of the pan. This overhang will help you later by giving you something to grab when it’s time to lift your block of fudge out of the pan. Combine your chopped vegan chocolate and coconut milk in a large microwave-safe bowl.
Melt. Microwave the bowl on medium heat, stopping to stir every 30 seconds or so. At first it may seem like it’s not making much progress, but you’ll notice that each time you stir, the solid pieces of chocolate are slowly disappearing into molten chocolate. Keep going until all the chocolate is melted and the mixture turns smooth and cohesive.
Add ingredients. Add coconut syrup, vanilla extract, and almond butter, then stir until smooth. The roasted aroma of the almond and floral notes of vanilla really bloom once they hit the warmth of the melted chocolate.
Transfer and chill. Pour the chocolate mixture into your prepared baking pan; it should flow smoothly in thick ribbons. Smooth the surface with a silicone spatula, then place the baking dish in the refrigerator and chill for 1 hour.
Cut. Use the top edges of the parchment paper to lift the entire block of vegan fudge out of the pan and onto a work surface. Use a sharp knife to cut the fudge into 16 squares.
Serve! Vegan chocolate fudge is delicious when still a bit chilly from the fridge, or let it come to room temperature if you prefer it to have a softer texture.

Tips From Ligia

When cutting chocolate bars:

You want to use a sharp, large serrated knife (like a bread knife) to apply firm, downward pressure–not the “sawing” motion you would use on bread. You’ll find that starting at the corner of a chocolate bar is easier than starting on a flat side, as it offers a bit less resistance. Keep slicing through the chocolate in smooth motions, rotating the bar to start again at a fresh corner when needed.

How To Store

Refrigerating The best way to store your homemade vegan fudge is layered between parchment paper in an airtight container in the fridge. The fudge will keep for up to 2 weeks.

Freezing Vegan fudge can be stored in the freezer for up to 3 months. Make sure to wrap each piece tightly with plastic wrap or parchment paper before freezing in freezer safe food storage container.

Thawing Move your fudge to the refrigerator overnight, or thaw it briefly at room temperature. If you leave it at room temperature, some condensation will form on the surface, so make sure to remove it from the plastic wrap in order to help it stay dry.