vegan fudge

Incredibly rich vegan fudge made with 4 ingredients: peanut butter, cacao powder, dates, and coconut oil. Naturally sweet, fudgy, intensely satisfying, and so delicious! The perfect healthier dessert.

Chocolate Peanut Butter Freezer Fudge

unsweetened cacao powder ((or unsweetened cocoa powder))

coconut oil

peanuts ((chopped // optional))

Cacao nibs ((optional))

To a food processor, add pitted dates and mix until a fine paste or a small ball forms.

Remove lid and add peanut butter. Blend once more to combine.

Add cacao powder and blend once more to combine.

Add melted coconut oil, starting with the smaller measurement and working your way up as needed until a fudgy paste is formed. It's OK if it looks a little clumpy at this point (see photo). You mostly just want to make sure it's not dry, so add more oil as needed. (You shouldn't need more than the recommended amount of coconut oil.) If it's clumpy or a tad grainy, that's OK. You can smooth it out in the next step.&nbsp;

Transfer to a parchment-lined loaf (or 8x8-inch) pan and spread with the back of a spoon until a smooth, even surface is achieved. Top with roasted salted peanuts and/or cacao nibs for texture (optional).

Transfer to freezer and freeze until firm to the touch - about 20 minutes or more as needed. Then remove from freezer and slice into desired squares. If it has trouble slicing, let thaw for a few more minutes and/or run your knife under hot water to ease cutting.

Enjoy! Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month. This fudge does best when kept refrigerated. If it sits out for too long in a warm environment, it can soften.

https://www.youtube.com/watch?v=Ry4eYmOPsAs

Incredibly rich vegan fudge made with 4 ingredients: peanut butter, cacao powder, dates, and coconut oil. Naturally sweet, fudgy, intensely satisfying, and so delicious! The perfect healthier dessert.

Full Recipe: https://minimalistbaker.com/chocolate-peanut-butter-freezer-fudge-4-ingredients/
 
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Chocolate Peanut Butter Freezer Fudge (4 Ingredients!) | Minimalist Baker Recipes

This 2 ingredient vegan fudge recipe is prepped in just 5 minutes! The best vegan fudge—thick, velvety squares of rich, dairy free fudge.

2 Ingredient Vegan Fudge Recipe – 5 Mins Prep!

(175 grams) vegan chocolate chips

(130 grams) unsalted, natural almond butter almond butter

Line an 8-inch loaf pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.

Use the double boiler method or the following: Add chocolate chips and almond butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.

Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer. Optionally, use a spoon to make swirls on top–you might need it to thicken in the freezer a bit before adding swirls.

Transfer pan to freezer. Freeze for 40-60 minutes or until completely firm. Remove from freezer and slice into 18 squares. Enjoy! Storing instructions below.

3 Ingredient Low Carb Peppermint Chocolate Fudge (Keto, Vegan)

2 Ingredient Chocolate Peanut Butter Vegan Fudge Recipe

Vegan Fudge Recipes You'll Love

TWO ingredients! That is hella impressive. And the fact that pretty much anyone can eat it, no matter the dietary restriction, is pretty dang awesome.

I LOVE that this fudge is vegan, paleo, gluten-free, dairy-free! I need to make this for my bf - he has an crazy sweet tooth and would love this!

What? Did you say 2 ingredients only? Love it! BTW, I am not a fan of the V-day at all :)

O yum -  vegan fudge! I ran into the kitchen to make this (hoping to burn a few calories as I went) it was super easy and fast to make and perfect consistency!!! You nailed it! I cut the fudge into perfect squares which meant having to trim the edges and eat them of course!  Thanks for the great recipe!

So far every recipe i have tried of yours has been amazing! You are a genius. I am a vegan who has recently gone a bit further with wfpb and one of your little treats every once in a while sure does make it easier. Can't wait to try the fudge, keep those recipes coming!

Only 2 ingredients! 5 minutes! Really an awesome recipe. I am making this daily as my snacks! Healthy yet yum!
Please keep posting more of these!
xoxo

I love how easy this is to make! It will quickly disappear in my house!

I love how easy these are to make! One of my favorite treats!

Only 2 ingredients?? This fudge looks absolutely delicious, and so easy to make! Definitely on my to-make list :) Happy Monday, Demeter! xo

I added some walnuts. It's delicious &amp; so quick &amp; easy to make. Thank you.

This is so good! I am alone at home, and I am not sure this will last long... So easy and quick to do, and the result is just amazing, thank you!

Thank you so much for writing the equivalent in grams, that's the only thing your website misses in my opinion ^_^
Cheers from France &lt;3

Thanks. I made these today and they're great! Next time, I think I'll make two batches in the loaf pan, rather than doubling the batch in the square baking dish, so that they have the height that yours do in the pictures. I also added a 1/2 tsp of vanilla. Super easy and delicious...thanks again!

I love your recipes! I have always loved fudge and finally one like this came along! It doesn't make a mess in the kitchen either! I am now a beaming baker fanatic!

So good! I was skeptical at first but it was so easy I figured I would try it! After freezing it, it tastes best room temperature. I didn’t add anything in but I can imagine it would be even better with nuts or peppermint. So yum!

Hi, am about to try this, just to ask I have really nice almond butter but the chocolate that I have is actually cocoa powder, would that work? Thanks so much ;-)

I love fudge. This looks absolutely delicious.

Yummy! My family is going to love this recipe! I can't wait to give this a try! So excited! Looks so delicious and so good!

Can never go wrong with fudge and I love how easy this recipe is to make!

This recipe is epic, the flavor of the almond butter comes through and the texture is incredibly creamy ~ it's a keeper!!

Wow, 2 ingredients and only 5 minutes?  Amazing - perfect for the busy holiday season and to make with my kids!

These sound delicious! Dangerously good...

My kids couldn't stop eating these! So good!

Such a creamy and rich treat and in a snap; easily a new favorite dessert!

Who can resist to this delicious treat! Yum! My favorite!

Chocolate Peanut Butter Vegan Fudge: this 2 ingredient EASY vegan fudge recipe yields thick squares of decadent, rich fudge that tastes like peanut butter cups!

vegan chocolate chips or paleo chocolate chunks (chopped)

peanut butter

Use the double boiler method or the following: Add chocolate chips and peanut butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.

Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer.

2 Ingredient 5 Minute Homemade Fudge Recipe

Paleo Chocolate Almond Butter Fudge Cups (Vegan)

Vegan Chocolate Peanut Butter Freezer Fudge

More Vegan Fudge Recipes

Made this for an afternoon treat it is the perfect bite I need at 3 pm.

This was really amazing!! Such a delicious chocolate treat!

Your recipes always inspire me with how simple, how easy ... and how clean they are. Nothing overcomplicated. You've done it again! This fudge is so easy, so very simple! Why overcomplicate it when it can be delicious so easily?!?

This looks so delicious and yummy! My husband is going to love this! Can't wait to give this a try!

I love your recipes! they are always easy to follow and so yummy! can't wait to try this peanut butter fudge.

Nothing better than peanut butter with chocolate! This has me drooling! Going to make this for dessert tonight; looks so rich and delicious!

This is such fantastic treat!! Thanks for sharing!

Oh my goodness this fudge looks absolutely amazing! I am so excited

Yum! Who can resist to this vegan fudge? It looks amazing!

Very easy and delicious! If I want a more peanut butter-y taste can I increase the peanut butter or will it affect the texture/freezing? I was thinking about increasing the pb by 1/4 cup. 
Thanks for sharing!

Hi, Demeter!  :)
Thank you very much for this AWESOME &amp; HEALTHY fudge recipe!!  I made this DELICIOUS fudge twice for myself and some of my friends recently.  I decided to add some stuff on top at the last minute so that there's some crunchiness and a tiny bit of sweetness in my fudge.  The first version had caramelized organic pumpkin seeds (shelled) and caramelized cacao nibs (caramelized with a little organic maple syrup) on top.  That was well received by all (2 friends + me)!  In the second version, in addition to the two crunchy elements, I added in caramelized crumbled organic chestnuts (again, caramelized with a little organic maple syrup).  About the chestnuts, I was trying to do my healthy and over-simplified version of marrons glaces here; and I placed the caramelized chestnuts inside the fudge with the caramelized pumpkin seeds/cacao nibs on top.  That version was well received by all also!  I'll make more again next time I need to make gifts for some chocoholic friends.  :)  Thank you very much again, Demeter!  :D

Rich, nutty, sweet and creamy, this Old Fashioned Peanut Butter Fudge Recipe is absolutely addictive! With a vegan &amp; sugar-free makeover, this keto fudge is perfect for sharing with friends and family over the holiday season, or whip up a batch when the sun is beating for a delicious, cool treat! Vegan + Keto + Paleo option

Keto Peanut Butter Fudge

g coconut cream *see notes (1/2 cup)

113 g butter (1/2 cup)

272 g sweetener (I used stevia & erythritol blend) (1.5 cups)

vanilla

(skip

Line an 8x8 baking dish with parchment paper or greaseproof paper and set it aside.

Add the coconut cream, butter and sweetener to a pot over medium heat and heat until everything melts together and there are no granules of sweetener left.

Mix in the peanut butter, vanilla and salt.

Pour the mixture into the lined baking dish and allow it to cool to room temperature.

Once cooled, place it in the fridge for 2 hours or until firm.

Slice with a hot knife (for clean lines) and enjoy!

Easy vegan fudge made healthy with a base of coconut, nut butter, and cacao powder. Naturally sweetened with maple syrup and dates, and intensely chocolaty thanks to melted cocoa butter and cacao powder. The ultimate rich, vegan-friendly fudge.

Healthy Vegan Fudge (30 minutes!)

unsweetened desiccated coconut ((finely shredded))

creamy nut butter ((i.e. cashew butter, peanut butter*, or almond butter))

cocoa butter*

cacao powder cocoa powder

maple syrup

sea salt

tsp pure vanilla extract

Tbsp cacao nibs for topping ((optional))

Line a standard 9x5-inch loaf pan with parchment paper and set aside (adjust number/size of pans if altering batch size).

Add coconut to a food processor and mix until a creamy "butter" or liquidy paste is formed - about 4 minutes - scraping down sides as needed.

Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.

Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.

If the mixture appears too thick, simply thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable (see photo).

Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs (optional). Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch - about 15-20 minutes.

Remove from freezer and cut into 21 even squares (or desired number // amount as original recipe is written). Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer up to 1 month. Best enjoyed at room temperature.

This melt-in-your-mouth Maple Pecan Fudge has a rich chocolate flavor and is studded with buttery, crunchy pecans. Dairy-Free, Vegan, &amp; 5 Ingredients!

Maple Pecan Fudge

(118 g) coconut cream*

vanilla extract

(200 g) high-quality dark chocolate (a bar, not chips)

(56 g) chopped pecans, divided

Prep: 

line a 8&#215;4&#8243; (or similar sized) loaf pan with parchment paper, then set aside.

the coconut cream, maple syrup, vanilla, and salt together in a small bowl, then set aside.

Melt the Chocolate: 

Double-Boiler: 

fill a sauce pan with 1-2&#8243; of water, then place a glass bowl over the top. Bring the water to a boil over high-heat, then reduce the heat to medium-low. Chop the chocolate roughly into small chunks and place in the glass bowl. Allow the heat from the bowl to melt the chocolate, using a clean and dry spatula to stir well. Continue warming the chocolate until it is 80% melted, then carefully remove the bowl from the pot. Stir with the spatula until completely melted.

Whisk! 

Whisk the chocolate rapidly as you slowly pour the maple-mixture into it; the chocolate will immediately begin to thicken and turn glossy. Fold half of the pecans into the melted mixture.

Set &amp; Slice: 

transfer the melted chocolate into the lined pan, then top with remaining pecans. Gently drop the pan onto the counter a few times, to remove any air bubbles. Place the fudge in the fridge until set, around 3-4 hours. Once set, remove from the pan, then slice and serve! Store leftovers in an airtight container in the fridge for up to 10 days.

Tried this one tonight! Delicious as per usual! Perfect fudgy texture! It was VERY hard to be patient while it set! Love all your recipes! Thanks for all your hard work creating all these great recipes! ????

So delicious and I was very happy/surprised the coconut flavor did not overpower the chocolate or maple flavor as it tends to do sometimes!
I appreciate that this vegan fudge has more simple and easy to find pantry staples rather than things like 'sweetened condensed coconut milk' (in a lot of other fudge recipes i've found) because those ingredients can be hard to find where I live. 

I didn't have a chocolate bar on hand... so I did use chocolate chips and I am happy to report that it was still silky and delicious! I'm sure it would be even better with a chocolate bar though, but happy to know choc chips work in a pinch! 
I also subbed walnuts for the pecans and added vegan marshmallows to the top for a rocky road fudge, sooo yummy!!

Our 6-ingredient Vegan White Chocolate Fudge is the dessert of your dairy free dreams! This decadent and delicious vegan fudge recipe takes about 15 minutes of active time to make + even includes a low(er) sugar trick we’re really loving right now. The base is a luxurious blend of coconut milk, coconut oil, and cacao butter. You’ll be shocked how rich and creamy this blend becomes (and NO coconut taste!).

Vegan White Chocolate Fudge

cacao butter, melted

refined coconut oil

coconut cream

vegan vanilla protein powder

tsp sea salt

sugar

First, melt your cacoa butter followed by the...

First, melt your cacoa butter followed by the refined coconut oil. You can do this on the stove or in the microwave, but be sure to keep it at a low heat and stir often. Measure each of them in their melted forms and add them to a large mixing bowl.

Add the coconut cream, protein powder, and sea...

Add the coconut cream, protein powder, and sea salt to your mixing bowl. Use your hand or stand mixer on low to combine these ingredients. Then, mix in the powdered sugar, 1/2 cup at a time. Once all the sugar is incorporated, turn the mixer to high and beat for about a minute. This part is vital, as you want the ingredients to completely emulsify.

Next, Line a 9x9 baking dish (or any...

Next, Line a 9x9 baking dish (or any dish of a similar size) with parchment or plastic wrap. This will help you pull the fudge out easily. Pour the fudge mixture into the dish, using a rubber spatula to make sure you get allllll of it. Set this in the fridge overnight to set. Alternatively, you can freeze it for 1-2 hours, but the texture is better in the fridge.

When ready, carefully pull the fudge out of...

When ready, carefully pull the fudge out of the dish using the parchment. Slice it on a cutting board into whatever shapes / sized you want and enjoy! Leftovers can be stored in an air-tight container in the fridge for a week or the freezer for up to a month (if you can last that long, lol!).

https://mediavine-res.cloudinary.com/video/upload/ziikexju35ege8lq9bsn.mp4

This Vegan Fudge combines natural peanut butter, melted coconut oil, sifted cocoa powder and maple syrup to make soft, creamy, irresistible no-bake fudge. It takes just 5 minutes for this fudge to come together before it chills in the refrigerator until firm, about 2 hours. That is, if you can patiently wait that long!

No-Bake Peanut Butter &amp; Chocolate Vegan Fudge

½ cup (100 grams) coconut oil, melted

½ cup (42 grams) cocoa powder, sifted

kosher salt, omit

Line a 9&#215;5&#8243; loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.

Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cocoa powder, and salt if using, into the melted coconut oil until completely smooth.

Pour mixture into the prepared pan or liners.

For the peanut butter swirl, melt together the peanut butter and coconut oil in a small saucepan or in the microwave until combined. Drizzle over the chocolate and use a toothpick or knife to swirl it in.

Place in the refrigerator and chill until firm, about 2 hours.

Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.

How long should I let it freeze? I left it in for 2 hours and it wasnt firm.

This vegan coconut fudge is not your typical fudge! It's crumbly, decadent, and melts in your mouth. It's a great food gift to give during the holidays.

Crumbly Vegan Coconut Fudge

brown sugar

white sugar

coconut milk

full-fat coconut milk

salt

coconut ((optional))

Line an 8x8 inch baking pan or dish with parchment paper.

In a large pot, add the brown sugar, white sugar, lite coconut milk, and the full fat coconut milk. Stir until blended.

Clip a candy thermometer to your pot and over medium-high heat, stir just until the sugar dissolves. Bring to the point of boiling. Mixture will look foamy as it boils. It's not necessary to stir constantly, but stir every now and then.

Boil uncovered until the mixture reaches 240F (115C) on the candy thermometer. This takes about 15 minutes but timing may vary slightly. If you do not have a candy thermometer, boil until it reaches the "soft ball" stage (see info below).

Once the proper temperature has been reached, remove from the heat and start stirring with a wooden spoon. After about 30 seconds of mixing, add in the coconut oil, the vanilla and the salt and continue stirring. The mixture will start to lose its shininess and start to appear more gritty.

When the mixture starts to thicken, quickly pour it into your parchment-lined dish and smoothen with the wooden spoon. (**you will need to move really quickly or the mixture will set and you will not be able to pour it into the dish**).

Sprinkle shredded coconut on top and let sit until it stiffens up a little more.

Cut the fudge into squares. This must be done while the fudge is still warm. If you wait until it has fully cooled, you will not be able to cut properly because it will be totally solid.

Once cooled down, store in an airtight container.

This Raspberry Coconut Fudge is a sugar-free, vegan-friendly treat made with creamed coconut, fresh raspberries, lemon zest, and maple syrup. It offers a creamy, tangy, and naturally sweet flavor without any refined sugars, making it a perfect guilt-free dessert or snack that can be prepared quickly and easily chilled to firm up.

Vegan Raspberry Coconut Fudge Recipe

400 g creamed coconut (2 blocks)

raspberries

lemon

Prepare Coconut

Chop or grate your creamed coconut block into small pieces. Line a loaf pan with cling film to prevent sticking and make removal easier.

Melt Coconut

Place the chopped creamed coconut in a small heatproof bowl. Set this bowl inside a shallow pan containing about an inch of hot water. Heat gently, stirring frequently to melt the coconut smoothly without overheating. Remove once fully melted.

Blend Ingredients

Add the fresh raspberries, lemon zest, and maple syrup to the melted creamed coconut. Transfer the mixture to a taller container if needed and blend thoroughly using a hand blender or small standalone blender until smooth and well combined.

Set the Fudge

Pour and press the blended fudge mixture evenly into the lined loaf pan. Cover and refrigerate for 2 hours or alternatively freeze for 20 to 30 minutes to speed up solidification.

Slice and Serve

Once firm, remove the fudge from the pan using the cling film and cut into squares or triangles as desired. Enjoy chilled for the best texture.

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Top 10 vegan fudge recipes from across the web

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Top Tags

Chocolate Peanut Butter Freezer Fud...

2 Ingredient Vegan Fudge Recipe – 5...

2 Ingredient Chocolate Peanut Butte...

Keto Peanut Butter Fudge

Healthy Vegan Fudge (30 minutes!)

Maple Pecan Fudge

Vegan White Chocolate Fudge

No-Bake Peanut Butter &amp; Chocola...

Crumbly Vegan Coconut Fudge

Vegan Raspberry Coconut Fudge Recip...

The most viewed vegan fudge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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