Easy Vegan Fudge (ONLY 3 Ingredients!)
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!
Servings: 14 pieces
Calories: 133kcal
Ingredients
- 1 heaping cup (195g) Enjoy Life semi-sweet mini chocolate chips
- 1/2 cup (120g) softened coconut butter
- 1 teaspoon (5g) vanilla extract
- flaked sea salt or nuts to sprinkle on top (optional)
- I use this scale.
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 pieces | Calories: 133kcal | Carbohydrates: 10.5g | Protein: 1.5g | Fat: 9.9g | Saturated Fat: 7.8g | Sodium: 3mg | Fiber: 2g | Sugar: 7.1g