The most amazing 3 Ingredient Vegan Fudge that is made with dairy-free chocolate chips, coconut butter and vanilla! So easy, oil-free and so incredibly delicious.
*This post contains affiliate links. See my full disclosure policy here.
3 INGREDIENT VEGAN FUDGE
Would you believe that fudge can be insanely delicious without using butter or oil as an ingredient? Well, it can and it is. This 3 ingredient vegan fudge, in fact. What is fudge? It is a very rich, sweet indulgence. That is why they are cut into such small pieces, because you only need a little bite at a time.
HOW DO YOU MAKE VEGAN FUDGE WITHOUT OIL?
I’ve yet to see any fudge recipe that doesn’t have butter, oil or vegan butters or coconut oil. Sure, there is banana fudge and avocado fudge. However, I’m not a fan of banana fudge. I don’t want my chocolate fudge to taste like banana. Rather, I want fudge to taste like chocolate. Not to mention, I don’t want insane amounts of oil in my fudge. I wanted a recipe that was oil-free, butter-free, gluten-free, nut-free and EASY! Simply, because I have several readers who request nut-free recipes. This literally takes 5 minutes to prep and is insanely delicious.
OTHER VEGAN FUDGE RECIPES WITHOUT ADDED OIL
All of my fudge recipes are oil-free, as they do not use added oil as an ingredient!
This fudge is made with coconut butter, which I used homemade. However, store-bought is totally fine. The coconut butter gives a rich, creamy texture and has a natural sweetness to it that works awesome. It is also a whole food, as opposed to coconut oil, which is just the fat extracted, none of the coconut meat is included. By using coconut butter instead of coconut oil, it will firm up much more. Personally, I love to make my own homemade coconut butter. I buy Bob’s Red Mill Macaroon coconut and let it run in my food processor about 5 minutes and voila, coconut butter! Make sure that you know if you choose to make your own, that climate can affect it from turning into butter.
OIL-FREE NOT FAT-FREE
As you can see, this recipe does not use actual oil as an ingredient, but it is not fat-free. The 2 are very different. I use chocolate chips and coconut butter for the fats here. The natural cocoa butter that is in chocolate and the coconut butter help to firm and set the fudge. So, clearly, this recipe is not fat-free nor a health food, it is a treat! Learn more about oils versus fats on my post How To Cook and Bake Without Oil!
VEGAN CHOCOLATE CHIPS
Feel free to use your favorite chocolate chips, but I used Enjoy Life brand here because there are only 3 ingredients with no additives or preservatives. They only have chocolate liquor, evaporated cane juice and cocoa butter. Cocoa butter is awesome and lends to the rich chocolate flavor and helps to firm up the fudge. There are other dairy-free chocolate brands out there, just make sure to check the ingredient list that there is no milk added.
Leave me feedback below after you make this 3 Ingredient Vegan Fudge! I love to hear from you all!
Other Vegan Recipes Using Coconut Butter:
- Vegan Coconut Butter Gingersnaps
- New York Style Cheesecake
- Vegan Vanilla Cupcakes
- Fudgy Coconut Butter Brownies
- Strawberry Buttercream Frosting
3 Ingredient Vegan Fudge
- Feel free to add in nuts if you like. I made some plain for my daughter and some with chopped almonds because my hubby loves almonds. Also, make sure to measure correctly. If you add too much coconut butter, it can make the fudge get too soft at room temperature. I let my fudge sit in the fridge for a couple of hours to really harden and then removed it to get back to room temperature. It became the perfect soft, yet firm, fudge texture. I recommend preparing it the day before if you are making it for a party, chill in the fridge, then remove it 30 minutes or so before the party to soften. Depending on the humidity in your area, time may vary on it softening.
- Line a 9×5 loaf pan with clear plastic wrap. I don’t like parchment paper because it is kind of stiff to use for fudge. Just lightly spray the pan before placing the plastic wrap in the pan, so it sticks to the sides. Set aside.
- Add the chocolate chips to a double boiler over the stove or use the microwave. If using the microwave, use a large mug or a small bowl and heat it for 30 seconds, stir and then 15 second intervals until it is about 90% melted, stirring after each time. You don’t want to burn the chocolate. Stir the chocolate quickly until it is melted and smooth.
- Stir the coconut butter into the melted chocolate. Stir in the vanilla.
- Pour in the prepared pan and sprinkle with sea salt or any nuts if you wish. Place in the fridge to set and harden for a couple of hours. Once it’s set you can remove it from the fridge and let it sit at room temperature for at least 30 minutes (your climate may require longer) and it will become the perfect soft fudge texture. You can leave it at room temperature. I prefer it at room temperature because it’s the perfect fudge texture. If you store it in the fridge, remove it to set out and soften. Note: Depending on your climate, the fudge may get too soft if left out too long at room temperature, because the coconut butter will soften.