Chocolate Fudge

Fudge is usually laced with butter, cream, and sugar; this vegan version holds up to the classic combination, in a rich, addicting one-bite treat. Add in nothing or everything — it’s completely adaptable and free of all allergens.


Chocolate Fudge

  • Servings: 64 bite-sized pieces
  • Print

Adapted from my original version here.

1/2 cup nondairy milk (see Tips)
2 tablespoons coconut oil (see Tips)
1 cup nondairy semi-sweet chocolate chips, such as Enjoy Life
1 teaspoon vanilla extract
3 1/2 cups icing/confectioners’ sugar, sifted
1/2 cup unsweetened cocoa powder, sifted (see Tips)

Lightly oil an 8-inch square baking pan. Put the milk and oil in a saucepan over medium heat. Cook until the oil has melted and bubbles begin to form. Remove from heat and add the chocolate chips, stirring until melted. Stir in the vanilla extract.

Add the icing sugar and cocoa powder to the chocolate mixture. Mix until smooth. Pour the mixture into the baking pan, smoothing evenly. Refrigerate until firm. Cut into bite-sized pieces. Refrigerate or freeze until serving.

Tips: For fudge that is even richer, use full-fat canned coconut milk instead of plain ol’ drinkable nondairy milk. You can also use Earth Balance instead of the coconut oil. And Hershey’s Dark Cocoa Powder is just amazing in this.


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