The Vegan 8

You are here: Home / Dessert / Cookies/Bars / Easy Vegan Fudge (ONLY 3 Ingredients!)

Easy Vegan Fudge (ONLY 3 Ingredients!)

Jump to Recipe Print Recipe

 The most amazing easy Vegan Fudge recipe with only 3 ingredients and does not use oil or butter! It is made with dairy-free chocolate chips, coconut butter and vanilla! So easy and so incredibly delicious.

stack of vegan fudge pieces with walnuts and flaked sea salt on plate

*This post was originally published on 8-5-2013 and has been updated with better instructions and new photos.

EASY VEGAN FUDGE RECIPE

Calling all chocolate fans! If you love decadent vegan chocolate desserts like Vegan Chocolate Cream Pie or Amazing Vegan Chocolate Truffles, then you will love this easy vegan fudge recipe!

Would you believe that vegan fudge can be insanely delicious without adding butter or oil as an ingredient, like traditional fudge? Not even coconut oil. Well, it can be and it only requires 3 ingredients! Basically, the easiest recipe ever for vegan fudge and only takes about 10 minutes total.

My recipe uses coconut butter, which is very different from probably most vegan fudge recipes you will see. It gives the most delicious, almost Bounty candy bar type of flavor, just much smoother. It is to die for and so creamy, rich and smooth.

This recipe doesn’t use any weird ingredients trying to make it healthy, like bananas, dates or avocado. Nope, it’s straight up decadence in every bite.

INGREDIENTS NEEDED

(Only 3 main ingredients needed. Full details and measurements on the recipe card below.)

  • Semi-sweet dairy-free chocolate chips: I used the mini Enjoy Life brand. This gives the vegan fudge a traditional sweet fudge taste. If you do not like your fudge sweet, then I would suggest doing half semi-sweet and half bitter-sweet and see how you like that.
  • Coconut butter: This easy vegan fudge recipe is made with coconut butter, which store-bought or homemade will be 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.
  • Vanilla extract
  • Optional: Nuts or seeds of choice. Flaked sea salt.

ingredients for fudge coconut butter chocolate chips and vanilla extract

HOW TO MAKE VEGAN FUDGE

Step 1: Line a 9×5 loaf pan with clear plastic wrap. Just lightly spray the pan before placing the plastic wrap in the pan, so it sticks to the sides. Set aside.

Step 2: Have the coconut butter ready and premeasured before beginning to melt the chocolate, so it’s ready to go. See “Recipe Notes” on how to do this properly on the recipe card below.

Step 3: Melt the chocolate over a double boiler. To do this, heat up a small pot with a couple of inches of water over low heat. Place a heat-safe glass bowl (larger than the pot) over the pot and add the chocolate chips. The bowl should be big enough to sit on the pot, but not be sitting in the water. You do not want to use a microwave for this. Since you are just melting the chocolate chips by themselves, without any milk, it doesn’t melt well in a microwave and would cause the chocolate to burn, so the stove method is best to preserve the chocolate.

Once the water comes to a gentle simmer, the chocolate will slowly start to melt. Use a rubber spatula or wooden spoon to stir the chocolate until it’s almost full melted. Once it’s almost fully melted remove the bowl from the heat and stir until fully melted and smooth. Overheating chocolate can burn it.

Collage of melting chocolate over double boiler

Step 4: If your coconut butter is already mixed thoroughly from previous use, then no need to premelt it from a new jar, just scoop it out and weigh the 120 grams. Just place the bowl of melted chocolate onto your scale and scoop it directly in the bowl. This is what I did since I keep a container of stored coconut butter in my pantry.Add the coconut butter and vanilla to the melted chocolate. Stir until smooth. The heat from the chocolate will melt the coconut butter quickly and perfectly. 

Step 5: Pour into the lined pan. Top with nuts or salt, if desired.

loaf pan with melted chocolate

Step 6: Place the vegan fudge mixture in the freezer 1-2 hours until completely solid and slice into bars and then bite size fudge pieces.

several bars of vegan fudge with walnuts on white paper

bite size vegan fudge pieces on parchment paper

white plate of stack of vegan fudge with walnuts

bite of fudge on stack of fudge

MORE NO BAKE VEGAN CHOCOLATE RECIPES

stack of vegan fudge pieces with walnuts and flaked sea salt on plate

Easy Vegan Fudge (ONLY 3 Ingredients!)

Brandi Doming
The most amazing Easy Vegan Fudge just 3 ingredients and made with dairy-free chocolate chips, coconut butter and vanilla! So easy and so incredibly delicious. Takes just 10 minutes to make!
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 14 pieces

Ingredients

NOTE

  • This DOES have a mild coconut flavor because of the coconut butter. So, if you despise coconut, you will likely not like this fudge. I used the mini Enjoy Life brand chocolate chips. This gives the fudge a traditional sweet fudge taste. If you do not like your fudge sweet, then I would suggest doing half semi-sweet and half bitter-sweet and see how you like that.

Instructions
 

  • Line a 9×5 loaf pan with clear plastic wrap. Just lightly spray the pan before placing the plastic wrap in the pan, so it sticks to the sides. Set aside.
  • Refer to the notes below for coconut butter tips. Have the coconut butter ready and premeasured before beginning to melt the chocolate, so it's ready to go.
  • Add the chocolate chips to a double boiler over the stove. To do this, heat up a small pot with a couple of inches of water over low heat. Place a heat-safe glass bowl (larger than the pot) over the pot and add the chocolate chips. The bowl should be big enough to sit on the pot, but not be sitting in the water. You do not want to use a microwave for this, as noted in the post!
  • Once the water comes to a gentle simmer, the chocolate will slowly start to melt. Use a rubber spatula or wooden spoon to stir the chocolate until it's almost full melted. Refer to photos in the post. Once it's almost fully melted remove the bowl from the heat and stir until fully melted and smooth. Overheating chocolate can burn it.
  • Add the coconut butter and vanilla to the melted chocolate. Stir until smooth.
  • Pour into the lined pan. Top with nuts or salt, if desired. The salt tasted SO good.
  • Place in the freezer for 1 or 2 hours until completely hardened. Remove and slice into 14 squares. If it's too hard to slice easily right away, wait 15 minutes or so. The fudge will be hard at first straight from the freezer, like a chocolate candy bar, but will soften to a fudge texture within 30 minutes. It will keep it's shape for a couple of hours and start to get soft after that, so return to the fridge.
  • Depending on your climate (hot or cold), the fudge may get too soft if left out too long at room temperature or will hold it's shape for several hours.

Notes

  • Coconut Butter: It is imperative that your coconut butter is properly mixed before measuring. If you are using a brand new jar, you will notice that the oil and coconut meat separate in the jars, so you will need to mix it back together. If your coconut butter is already mixed thoroughly from previous use, then no need to premelt it from a new jar, just scoop it out and weigh the 120 grams. Just place the bowl of melted chocolate onto your scale and scoop it directly in the bowl. This is what I did since I keep a container of stored coconut butter in my pantry.
  • If using a new jar, you will see the coconut butter is super hard, I like to slightly warm the jar for a few seconds in the microwave, empty all of it into a separate glass container and stir until fully mixed back up. You will want to briefly heat this container, 15 seconds or so, just until soft chunks are able to be mixed thoroughly. Overheating will burn and ruin the coconut butter. Stir the chunks several times until it's evenly mixed. Heat another 5 seconds or so, if needed. Once it's smooth, then measure the 120 grams. If using a 1/2 cup measure instead of weight, make sure the coconut butter is melted into the liquid form before measuring, as pictured in the post. 

Nutrition

Serving: 1piece (14 piecesCalories: 133kcalCarbohydrates: 10.5gProtein: 1.5gFat: 9.9gSaturated Fat: 7.8gSodium: 3mgFiber: 2gSugar: 7.1g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword best vegan fudge, dairy free fudge, easy vegan fudge, vegan fudge recipe

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Reader Interactions

Comment and Rate This Recipe

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Kacy

    If you love almond joys, you will love this fudgE! The coconut flavor, with the chocolate and added almonds are Incredible. I will be making these for the holidays!

    Reply

  3. Violet

    I’m absolutely thrilled I found you and your yummy healthy fudge recipe here!! A few days ago I bought some freshly made fudge and was thinking, wouldn’t it be great if I can make one that’s much healthier so I can eat a little bit more? hehe Thank you Brandi! 🙂

    Reply

  5. Elilta

    5 stars
    For a non – fudge eater, this was AWESOME….It was very easy to make and tasted beyond delicious. I put some sliced almonds on top. Thx Brandi for sharing this recipe!

    Reply

  6. gottagetbaked

    Brandi, wowza! I’m in complete awe that so few healthy ingredients could make something this decadently delicious! I’m super impressed with your homemade coconut butter. I need to find undessicated, unsweetened coconut so that I can make my own!

    Reply

  7. abby

    this looks delicious. i usually crave sweets at night and i have been having a hard time finding something that is simple to make and that doesn’t kill my calorie intake. I’ll give this a go and hopefully my son enjoys it too! thanks for sharing this.

    Reply

  10. ritavegas

    I already bookmark it and I’ll make it!!!Is Gluten Free,too!Sea salt on the semi-sweet chocolate is a perfect combination,a great balance of flavors!

    Reply

  12. Anonymous

    These 3 Ingredient Fudge sound like a real treat. I love how easy they are to prepare. 🙂 Simple ingredients are the best.

    Reply

  15. Brittany

    OH MY GOSH! This is one of the best recipes I have seen for not only the delicious product, but the simplicity of the recipe!! I am so excited for your new blog..this blog looks amazing already I can’t imagine what you have coming to top this!

    Reply

  17. Ally

    Your fudge looks scrumptious, Brandi. Coconut butter is a staple in my house. I should try making it.

    I’m looking forward to your new blog. 🙂

    Reply

  18. apuginthekitchen

    YUM! You make your own coconut butter, thats amazing. The fudge looks rich and delicious and I have to try making it. Love fudge, well anything chocolate!! Another great recipe Brandi.

    Reply

  19. Saskia (1=2)

    Love this Brandi. It looks absolutely delicious. I’ve been making the most complicated recipes over the last few days. 3 ingredients sounds like a dream! I had no idea one could actually make coconut butter. Definitely giving that a try, with my new food processor 🙂

    Reply

    • The Healthy Flavor

      Thank you Saskia! Oh yes, couldn’t be any easier! I’m all about easy recipes these days! The coconut butter is really simple too..just make sure to use unsweetened, undessicated dried coconut for best results. I had perfect results with Bob’s red mill macaroon coconut. 🙂

      Reply

  20. laurasmess

    Yum!!! I’ve got a jar of coconut butter sitting on my shelf right now, so I’m definitely trying this recipe soon Brandi! I’m thinking it’ll be amazing with dried sour cherries… I just finished my last packet but I’ll buy another this weekend (mmm, coconut + cherries + chocolate = my version of treat heaven!) xx

    Reply

  22. cat

    Just made it – it’s in the fridge. Licking the spatula was sure tasty! Hope it turns out OK. Having never used coconut butter before – which was solid in the jar, wasn’t exactly sure how to measure it. Do you chop it out of the jar and then pack it into a measuring cup? We’ll see how this turns out.

    Reply

    • The Healthy Flavor

      Haha you’re awesome! That was fast! Yes, I kind of just scrape it out into the 1/2 cup measuring cup, pressing it in there and then level it off with your finger or knife. I’m sure it will turn out fine! It will be like a hard candy bar out of the fridge, but will soften sitting out at room temperature again. That is when the real indulge comes! Thanks so much for making it so quick! Let me know 🙂

      Reply