Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (2024)

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I’d like to introduce you to a little recipe that we make at our house all the time—coconut oil vegan chocolate fudge. It’s our absolute favorite healthier dessert, and we almost always have all the ingredients we need to make it stocked in our pantry.

This fudge is different from regular fudge in that it is naturally sweetened, totally dairy-free, vegan and gluten-free, and packed with healthy fats, thanks to a good chunk of coconut oil. It is packed with nutrients and good-for-you stuff.

Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (1)

Table of Contents

Do I need chocolate or cocoa powder?

For this recipe, we’re going to use cocoa powder. Not only does it give the recipe tons of rich, chocolatey-flavor, but cocoa powder is also easy to keep on hand in the pantry!

What is vegan fudge made of?

  • Coconut oil. The idea behind this fudge is that property that all coconut oil users know well—coconut oil is solid at room temperature, but anything above that, and it’s a velvety smooth liquid oil.
  • Honey or maple syrup. If you want to make this fudge vegan, make sure you stick with maple syrup. Honey works if you are eating animal products.
  • Unsweetened cocoa powder. We recommend using Dutch-process cocoa powder for the best, rich dark chocolate flavor, but standard cocoa powder also does the trick!
  • Vanilla extract and salt. To get a fully-rounded flavor, you need some vanilla and salt. The salt will help amplify the chocolate flavor.

Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (2)

How do you make vegan chocolate fudge?

To make this fudge, you simply warm and melt the coconut oil, stir it with cocoa and sweetener, and then pour it into a pan. Then you chill that sucker in the fridge, and out pops the most velvety, dense, and smooth fudge you’ve ever had—without a single second of cooking time.

No boiling hot sugar on the stove and fussing with a candy thermometer. No sticking something in the microwave for 10 minutes. Just five minute, deeply chocolatey fudge—with a gloriously awesome hint of coconut flavor.

Why is my fudge crumbly?

If you used honey, sometimes crystallized honey can cause issues with separation and make the fudge crumbly. Maple syrup gives a consistently creamy result!

If you are struggling with crumbling, bring the fudge back up to room temperature, and see if that helps soften the fudge.

Is dark chocolate vegan?

This recipe is vegan because we’re using pure unsweetened cocoa powder. However, some dark chocolate bars do occasionally contain animal products like milk or honey.

Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (3)

Can I make other flavors of this vegan fudge recipe?

Absolutely! You can make peanut butter fudge, though adding peanut butter will make it a little less solid—but not less delicious.

You could also stir in some orange zest for a wonderful orange chocolate flavor!

Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (4)

Vegan Chocolate Fudge Recipe

Yield: 9 servings

Prep Time: 3 minutes

Additional Time: 1 hour

Total Time: 1 hour 3 minutes

This Easy Vegan Chocolate Fudge Recipe is a breeze to make. It's a delicious homemade healthy vegan snack that’s naturally sweetened, and uses just 5 simple ingredients!

Ingredients

  • 1/2 cup melted coconut oil
  • 1/4 cup honey or maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • Unsweetened shredded coconut, for garnish

Instructions

  1. Line a small square dish (I use this small square glass food storage container—it's perfect for this batch size) with parchment paper. Set aside.
  2. In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth. If the mixture doesn’t come together, heat over very low heat in a small saucepan until very smooth.
  3. Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you're in a hurry, pop it in the freezer and you'll be ready to go in about half the time—although you might need to use a knife run under hot water to cut through it.

Notes

I don't recommend making this in any of the "regular" size baking pans, because the resulting fudge will be very thin (this is a small batch recipe). I like using asmall square food storage container. If you happen to have a mini muffin tin, you can also use that for pre-portioned fudge bites.

Nutrition Information:

Yield: 9Serving Size: 1 piece of fudge
Amount Per Serving:Calories: 177Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 16mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

Want more vegan desserts?

  • Vegan Chocolate Pudding.The dark chocolate and chili flavors in this pudding make this so much more decadent-tasting than a store-bought pudding!
  • Salted Chocolate Dipped Clementines.Make sure your chocolate is vegan, and then enjoy this juicy, sweet snack!
  • Edible Cookie Dough.This eggless cookie dough is safe to eat unbaked, and a spoonful is a delicious way to end your night!
  • Berry Yogurt Pops. Only 4 ingredients stand between you and these fruity popsicles.
  • Dairy-Free Cashew Ice Cream.This ice cream gets its creaminess from cashews, and you won’t even miss the dairy!
  • Chocolate Chia Pudding Cups.These little cups are perfectly portioned for packing in lunches or as grab-and-go snacks.

And check out these reader favorites:

  • How to Cook Spaghetti Squash.Learn how to make thebest spaghetti squash noodles, and avoid the big beginner mistakes!
  • Coffee Liqueur.It is shockingly easy to make your own kahlúa at home—we will show you how!
  • How to Can Tomatoes.Canned diced tomatoes are my #1 pantry staple year-round, so I am always sure to stock up when tomatoes are in season. And it is a great project for new canners!
  • Instant Pot Coconut Yogurt.You can save so much money by making your own yogurt. Here’s my favorite way to make dairy-free yogurt!
Easy Vegan Fudge Recipe — Coconut Oil Fudge | Wholefully (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

What is the secret to non grainy fudge? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals. Stirring would help sucrose molecules "find" one another and start forming crystals.

What can I use instead of butter in fudge? ›

I used almond butter to keep it paleo, but you can use peanut butter if you'd like. You can also use sunflower seed butter to make it nut free if there's a nut allergy you're working around. This coconut oil fudge is creamy, sweet, and so delicious! If you are looking for a healthier fudge- this is it!

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Can I fix fudge that didn't set? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Can you fix fudge that didn't harden? ›

How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

How do you firm up homemade fudge? ›

If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Why is my old fashioned fudge not hardening? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Why is fudge so hard to make? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

Can I use coconut oil instead of butter? ›

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.

Is it better to use salted or unsalted butter in fudge? ›

Unsalted Butter: We use just a little bit of butter which adds extra richness and creates a smooth and creamy fudge. Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk.

What is the ratio of coconut oil to butter? ›

Coconut oil contains less water than butter, so to replace butter with coconut oil in a recipe, do one of the following:
  1. Add ½-1 teaspoon of water per ½ cup coconut oil.
  2. Reduce the amount of coconut oil by 25%. So, if a recipe calls for ¼ cup of butter, use 3 tablespoons of coconut oil. Quick Tip: ¼ cup = 4 Tablespoons.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

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