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This easy vegan chocolate fudge recipe is made with just 3-ingredients. All you need is chocolate, sun butter or nut butter, and maple syrup. Gluten-free, refined sugar-free, nut-free Option Jump to Recipe
Lovers of all things chocolate, you are going to love this super-quick and easy vegan chocolate fudge recipe! It’s perfect for sharing, for keeping it all to yourself, or for gifting it to friends and family!
The fudge most of us grew up with calls for sticks of butter and melted chocolate chips stirred into condensed milk. And takes hours to make. This vegan fudge gets you your fudge fix all without all that and takes just minutes!!
Plus it might just be the best fudge you’re ever going to have! Feel free to enjoy every last bite of this vegan chocolate fudge without any guilt or second-guessing. Squeals of delight are guaranteed!
This vegan chocolate fudge recipe is naturally gluten-free. It’s also naturally-sweetened with no added refined sugar.
Easy Vegan Chocolate Fudge
Ingredients
- 1 cup Vegan semi sweet chocolate chips
- 1/2 cup sunflower seed butter , or use smooth peanut butter or cashew butter
- 2-3 tbsp maple syrup
Instructions
- Over a double boiler, add the chocolate, sun butter or nut butter and maple syrup. Mix until the mixture is evenly melted and smooth.
- Pour or transfer the thick mix into a parchment-paper lined 9X5 inch loaf pan. Even it out using a spatula. Chill for an hour.
- Slice into squares and serve. Store in the fridge for upto 2 weeks and freeze for months.
Notes
- To make those entirely refined sugar-free, use dark chocolate. Mix 2-3 tbsp unrefined sugar such as Coconut sugar, date sugar or other unrefined sugar into warm maple syrup until combined then add mixture to the warm nut butter.
- Depending on the climate you live in, fudge will soften at room temperature after a while , so don’t leave it out of the fridge or freezer for too long.
- The fudge should be refrigerated and can be stored up to 3 weeks.
- If you like, you can sprinkle them with some crushed pink sea salt or you can either mix it into the batter.
- Add spices to add a seasonal twist for the holiday season. Try my pumpkin pie spice or gingerbread spice or Chai spice .
- Feel free to add toppings such as coconut, a little nut butter swirl, dried fruit etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- Sun butter or Nut butter: Sunbutter aka sunflower seed butter works really well here and I love the smooth, creamy texture. It has the perfect creamy consistency for fudge and as it’s a seed, it makes this treat nut-free. That being said, you can use any nut or seed butter you like. Peanut butter, almond butter, or cashew butter all work. You just want to make sure it’s not too dry, whatever “butter” you use should be drippy and easily spreadable.
- Semi-sweet chocolate chips: I use semi-sweet chocolate as that is sweet enough that you don’t need much added sweetness. If using dark chocolate or unsweetened chocolate, add some sweetener of choice as needed.
- Maple syrup for natural sweetness. No refined sugar in here.
Tips and Substitutions:
- Depending on the climate you live in, your fudge will soften at room temperature, so don’t leave it out of the fridge or freezer for too long.
- If you like, you can sprinkle them with some crushed pink sea salt or you can mix it straight into the batter.
- Stir in ground spices to add a seasonal twist for the holiday season. Try my pumpkin pie spice or gingerbread spice or Chai spice .
- Feel free to add toppings such as coconut, a little nut butter swirl, dried fruit etc.
How to make this Vegan Chocolate Fudge recipe:
Over a double boiler, add the chocolate, nut butter and maple syrup. Mix until the mixture is even and smooth.
Drop that goodness into a parchment paper-lined 9X5 inch loaf pan. Even it out using a spatula. Chill the fudge for at least an hour.
Slice into little squares and then resist the urge to gobble it all up in one sitting.
How to store Vegan Chocolate Fudge?
Store the leftovers in a sealed container in the freezer. For a softer fudge, store it in the fridge. This fudge lasts up to at least 3 weeks when stored in the fridge, and up to 3 months in the freezer!
More vegan chocolate recipes:
- Vegan Triple Layer Mousse Cake.
- Chocolate Cake with Nut Butter Chocolate Ganache.
- Chocolate Chip Cookies with Coconut Oil. Palm oil free
- Cookie Dough Brownie Bars
- Hazelnut Chocolate Fudge
- Blueberry Brownies.
- PB Chocolate Marble Cake
- Boston Cream Pie Parfaits – Ready in 10 mins!
- Double Chocolate Chip Cookies
- Individual Chocolate Layer Cakes (Pancakes!)
- Dark Chocolate Silk Pie
- Vegan Brownies
- Mexican hot chocolate GF
- Sweet Potato Chocolate Pie with Almond Crust. GF
- Hazelnut Walnut Brownies. GF, No Bake Date brownies
Can I use powdered raw organic cacao instead of chocolate chips? If yes, how much cacao do I use? I use Navitas brand of cacao . I love your recipes. They are my favorites!
It won’t work as the choc chips also add the far for the fudge
Love this recipe!! I melted the chocolate and maple syrup in the microwave, (30 min stir, 30 more until soft). After the chocolate was soft I added the peanut butter, vanilla and mixed. Took only minutes to make.
Thank you for the recipe
yummy
Super easy and delicious. What more could we ask for? I just made this and put the mixture in silicone heart-shaped molds for my family for valentines day. It will be interesting to see if they come out of the mold ok and hold their shape. They’re chilling in the fridge now. I may pop them in the freezer to get them even firmer. Thanks so much for the recipe! xo