Best 8 Vegan Fudge Recipes

VEGAN FUDGE

Steps:

• Grease an 8-inch square glass baking dish with coconut oil.
• Combine chocolate chips, sweetened condensed coconut milk, and 1/4 cup coconut oil in a saucepan. Let sit over low heat, stirring only as needed until chips are melted, 3 to 5 minutes.
• Pour mixture into the prepared baking dish. Refrigerate until fudge is firm, 3 to 4 hours, or put in the freezer for a faster setting time.

VEGAN CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until edges are golden, about 8 minutes.

CREAMY, DREAMY VEGAN FUDGE POPS

Steps:

• Combine coconut milk, cocoa powder, sugar, raspberries, and almond extract in a blender. Blend on high until mixture is thick and fluffy like pudding, about 2 minutes.
• Fill disposable cups with the mixture, smoothing over the tops. Insert sticks.
• Freeze until solid, at least 3 hours.
• Run hot water over the bottoms of the cups until the fudge pops slide out easily.

HOT FUDGE PUDDING CAKE (VEGAN)

Steps:

• Preheat oven to 350°F.
• In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
• Blend in the milk, vanilla, and margarine; beat until smooth.
• Spread batter into a square pan 8x8x2 or 9x9x2. This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.
• In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.
• Pour hot water over the top; do not stir.
• Bake for 40 minutes or until center is almost set. (It will look kind of like a cobbler).
• Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.

VEGAN CHOCOLATE & PEANUT BUTTER FUDGE RECIPE BY TASTY

Steps:

• Add coconut butter and maple syrup to a saucepan over medium heat.
• Cook for 2-3 minutes while stirring constantly. The mixture should start out smooth then thicken into a dense paste.
• Add peanut butter and vanilla extract to the saucepan and stir to incorporate. Continue to cook for an additional 2-4 minutes until the mixture achieves a smooth and pourable texture.
• Remove the peanut butter mixture from the heat and allow it to cool slightly.
• While the mixture cools, break up the baking bar of chocolate into a microwave-safe bowl and microwave it for 1 minute (stirring every 15 seconds) or until it is completely melted and smooth.
• Prepare a 9x9-inch (23x23 cm) baking tray by spraying it with nonstick cooking spray and layering it with a piece of parchment paper.
• Pour half of the peanut butter mixture into the baking tray and spread it out evenly.
• Add the melted chocolate to the remaining peanut butter mixture and mix thoroughly.
• Once incorporated, layer the chocolate mixture into the baking tray, over top of the peanut butter layer, and spread it evenly.
• Give the tray a few shakes and taps to remove any possible air bubbles and place the tray in the freezer for 1.5-2 hours to set.
• Turnover the baking tray to remove the fudge. Cut into small rectangular pieces before serving.
• NOTE: Fudge should be stored in the refrigerator until ready to serve.
• Enjoy!

DELICIOUS VEGAN DATE FUDGE BALLS

Steps:

• Mash dates together in a bowl until a paste-like consistency. Add peanut butter; mix well. Stir almonds, coconut, cocoa powder, and salt into date mixture. Roll date mixture into balls.

VEGAN FUDGE (DAIRY/CASEIN-FREE, GLUTEN-FREE)

Steps:

• In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
• In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
• Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
• Stir in extract.
• Spread into a 8x8 silicone pan and refridge until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
• Cut into small pieces (or large pieces if you prefer!). I cut it in about a 9x9 squares, so they are bite sized pieces.
• Notes: I froze this after it was solid and we snacked on some to save for Christmas trays and it was perfect, but once left out for a bit it got a little soft. It still tasted like 'real' fudge though!

RICH PEANUT BUTTER FUDGE (GLUTEN-FREE, VEGAN)

Steps:

• Line an 8x8 or 9x9 pan with foil.
• In a large mixing bowl, place sifted icing sugar.
• In a medium-sized saucepan, melt the margarine. Add brown sugar and non-dairy milk, stirring well.
• Bring mixture to a boil on medium-high. Boil for 2 minutes, stirring often.
• After two minutes, remove from heat and stir in peanut butter and vanilla until smooth.
• Pour peanut butter mixture over icing sugar, stirring until well combined.
• Pour fudge into prepared pan, and refrigerate or freeze until firm.
• This freezes well.