• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Dessert / Cookies/Bars / Easy Vegan Fudge (ONLY 3 Ingredients!)

Easy Vegan Fudge (ONLY 3 Ingredients!)

6Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

Β 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 9Γ—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.Β 

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

  • Vegan Sweet Potato Dark Chocolate Fudge
  • Toffee Sweet Potato Fudge
  • Vegan Thin Mint Freezer Fudge
  • Best Vegan Chocolate Ice Cream EVER
  • Vegan Chocolate Sweet Potato Tart
  • Chocolate Chip Cookie Dough Fudge Cake
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 13 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Yields 14 pieces

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 9Γ—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.Β 

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 policyΒ here.

Filed Under: Cookies/Bars, Dessert, Gluten-free, Kid Friendly, No Bake, Nut Free Tagged With: chocolate, Coconut, Coconut butter, Dairy free, dessert, Fudge

Previous Post: « Vegan Butterscotch Ice Cream
Next Post: Vegan Pumpkin Chili (Oil-free!) »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

Comments

  1. Violet

    August 12, 2013 at 12:35 am

    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! πŸ™‚

    Reply
    • The Healthy Flavor

      August 12, 2013 at 3:25 pm

      Aww thanks Violet! You will never believe how good it is either with no oil or butter or powdered sugar! So glad you came to my blog!

      Reply
      • Violet

        August 14, 2013 at 1:47 am

        I can’t wait to make it once I get all the ingredients. Looking forward to more of your recipes, Brandi! πŸ™‚

        Reply
  2. Thomas

    August 12, 2013 at 8:50 am

    looks like a bought one….. looks so good πŸ™‚

    Reply
    • The Healthy Flavor

      August 12, 2013 at 3:25 pm

      Thanks Thom πŸ™‚

      Reply
      • Thomas

        August 12, 2013 at 8:29 pm

        πŸ˜‰

        Reply
  3. Kacy

    October 4, 2013 at 1:41 pm

    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
  4. HEAther

    October 6, 2013 at 5:20 pm

    Look great. Can’t wait to try it!

    Reply
  5. Luv What You Do

    November 2, 2013 at 4:24 am

    Wow, this looks amazing!!! Adding it to m Pin board for sure!

    Reply
  6. Richa {VeganRicha.com}

    July 11, 2014 at 4:27 am

    i just had to check out this recipe. it looks so decadent!!

    Reply
  7. Shamira

    September 17, 2014 at 3:29 am

    5 stars
    I am seriously obsessed with your recipes!! They are just pure genius! I made the fudge…and it tasted like what a chocolate fudge should taste like!! No fruity base..nothing..just good old chocolate. Awesome job Brandi! I will be trying A LOT of you recipes!!

    Reply
    • brandi.doming@yahoo.com

      September 17, 2014 at 9:27 pm

      Shamira, you are the sweetest!! I appreciate your kind words and for making so many of my recipes, as well as sharing them on Instagram! Thank you!

      Reply
    • brandi.doming@yahoo.com

      September 17, 2014 at 9:27 pm

      Oh, and I agree….I want fudge to taste LIKE FUDGE, not fruit, haha!

      Reply
  8. Thalia @ butter and brioche

    September 28, 2014 at 8:19 am

    As a serious chocolate lover this fudge recipe is definitely one that I must recreate. It looks delicious & the best part about it is the 3 ingredients!

    Reply
    • brandi.doming@yahoo.com

      September 28, 2014 at 10:02 pm

      Thanks Thalia!! It’s so easy, I hope you enjoy it, let me know if you make it!

      Reply
  9. Lille

    October 29, 2014 at 1:57 am

    AMAZING! Got any suggestions for a non-chocolate version though? Even dark is too much ~dairy esque~ for me :[ Any parameters on equivalency? X cups of thick liquid (fruit compote perhaps?) versus thin liquid (room temp expresso?)? X cups of powder (could I protein powder it or should that liquified?) Should I avoid anything with water as a main ingredient since that’ll turn to ice? X number of mashed bananas or nut butters (thicker than liquid but not quite a solid?)?

    Reply
    • brandi.doming@yahoo.com

      November 13, 2014 at 8:48 am

      Hi Lillie! So sorry for the delay…I somehow missed this comment! Um, actually if you leave out the chocolate, it wouldn’t e much of a recipe left, haha! I actually am not a fan of fruity types of fudge because they end up tasting like fruit and not fudge. I don’t like bananas and don’t use them. If you are looking for a non-chocolate type of fudge, then you are in luck, because I have one coming in a few days that is not chocolate at all and is to die for and it’s not based on fruit either!
      To answer your question, water definitely shouldn’t be an ingredient in fudge….it can cause the cocoa butter in chocolate to separate. Stick to whole food ingredients. Truly, each recipe takes testing to it’s hard for me to tell you exact measurements of anything specific that I haven’t tried myself.

      Stay tuned for the new recipe coming! πŸ™‚

      Reply
  10. Tiffany

    January 29, 2015 at 5:51 am

    5 stars
    This was really delicious! I loved taking it to work to share and amazing people by telling them that there were only 3 ingredients. I had never heard of coconut butter before but now that I know how easy it is, will be using it more often.

    Reply
  11. Valerie

    February 15, 2015 at 1:32 am

    5 stars
    This was wonderful! I finally found the coconut butter last week and made this. Awesome recipe!

    Reply
    • brandi.doming@yahoo.com

      February 15, 2015 at 10:42 am

      Awesome Valerie! Thank you so much for letting me know, I love hearing the feedback! Thank you for making it and I’m so glad you enjoyed it!

      Reply
  12. Ida

    April 8, 2015 at 8:08 am

    Hi! Do you think I could use cocoa butter instead? Is cocoa butter less healthy than coconut? Thanks for sharing the recipe πŸ™‚ /Ida

    Reply
    • brandi.doming@yahoo.com

      April 8, 2015 at 10:26 am

      Hi Ida! Sure, I think so….I just don’t know if it will overpower the flavor or not. Cocoa butter gets harder than coconut butter as well, so you could maybe add a couple of tablespoons of plant milk to counteract it. These are just guesses off the top of my head without testing it. Please let me know how it turns out and what you try!

      Reply
  13. lucy

    December 18, 2016 at 6:08 pm

    Could you add peanut or almond butter to the melted chocolate?

    Reply
    • brandi.doming@yahoo.com

      December 18, 2016 at 10:36 pm

      Hi Lucy! If you do, it will not firm up properly because adding a smooth nut butter will soften the texture. It would be more like a thick frosting texture.

      Reply
  14. Hannah LeBrun

    December 4, 2017 at 9:26 pm

    5 stars
    I made this for a party yesterday and it turned out awesome! People loved and some couldn’t stop eating it! πŸ˜€ Thank you so much for this delicious and simple recipe!

    Reply
    • brandi.doming@yahoo.com

      April 3, 2018 at 3:09 pm

      Thank you so much Hannah for the lovely review, so sorry I missed this before!

      Reply
  15. Jody

    December 22, 2017 at 4:40 pm

    5 stars
    So good. So easy. Thank you for posting this. It is exactly the recipe I was looking for. I layered mine and poured in half the fudge to set, then added ground toasted coconut and cashews to the other half. So decadent. I think I will like to try to make these over some kind of a nut crust in the future.

    Reply
    • brandi.doming@yahoo.com

      April 3, 2018 at 3:09 pm

      That is so wonderful to hear Jody, thank you for the amazing review! Your nuts and coconut addition sound amazing!

      Reply
« Older Comments
Newer Comments »

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more β†’

ORDER NOW!!

Join 426,119 Followers!

FacebookInstagramPinteresttumblr

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.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • THE BEST Vegan Gluten-Free Chocolate Chip Cookies
  • Vegan Chocolate Yogurt Muffins
  • Vegan Sour Cream and Onion Dip
  • Vegan Cheesecake Pudding
  • High Protein Vegan Ramen Noodle Soup
  • Sweet Potato Caramel
  • Vegan Hazelnut Chocolate Chip Cookies
  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug

Copyright The Vegan 8 © 2024 · Privacy Policy

  • 6K