Vegan fudge , super creamy

This vegan fudge is super creamy, easy to make and stays solid at room temperature! It really tastes like traditional fudge and can also be made paleo.

There are a few 2-ingredient vegan fudge recipes out there and I’ve tried them. They’re yummy but not what I would call fudge. While this recipe has more than two ingredients, it’s still incredibly easy.

You probably even already have the ingredients in your pantry. You just need chocolate, coconut milk, nut or seed butter, a tiny bit of maple syrup, vanilla and salt.

Prep Time: 10 minCook Time: 0 minReady in: 10 min
Yield: 16 pieces


2 cups (340 grams) finely chopped semi-sweet chocolate or chocolate chips (make sure to use paleo / vegan chocolate)
1/3 cup (80 milliliters) full-fat canned coconut milk
1/4 cup (64 grams) natural almond butter (or another nut / seed butter with no added fat or sugar)
4 teaspoons maple syrup
pinch of salt
1/2 teaspoon vanilla extract


Add everything, except the extract, to a medium saucepan or pot. Melt over low heat while frequently stirring. Meanwhile, prepare a 9″x5″ loaf pan with a piece of parchment paper.
Once the fudge is totally combined, remove from the heat and stir in the extract.
Pour the fudge into the prepared pan. Refrigerate for 2 hours or until set.
You can cut this when cold but it’s easier when at room temperature. Store at room temperature for up to 12 hours and then refrigerate for up to 1 week.