1. Can I make vegan fudge without coconut cream?

Yes! You can substitute coconut cream with almond cream, cashew cream, or the thick portion of chilled full-fat coconut milk. Each provides a creamy base, though the flavor may vary slightly.

2. Why didn’t my fudge set properly?

If your fudge didn’t set, it could be due to: Using coconut milk instead of coconut cream, resulting in a thinner consistency. Insufficient chilling time; ensure the fudge is refrigerated for at least 2–3 hours or frozen for quicker results.

3. Can I make vegan fudge sugar-free?

Absolutely! Use sugar-free dark chocolate and a keto-friendly syrup like monk fruit or stevia syrup.

4. What if my fudge is too hard?

Fudge that’s too hard may have been over-chilled or overcooked. Let it sit at room temperature for a few minutes to soften before serving.

5. Can I add other flavors to my vegan fudge?

Yes! Try adding extracts like peppermint, orange, or almond, or swirl in nut butters, caramel, or fruit purees for unique flavors.

6. Is vegan fudge gluten-free?

Yes, this recipe is naturally gluten-free. However, always check the labels on your ingredients to ensure they are certified gluten-free.

7. How long does vegan fudge last?

Stored in an airtight container in the fridge, vegan fudge stays fresh for up to 2 weeks. In the freezer, it can last for up to 3 months.

Vegan Fudge: The Ultimate Guilt-Free Sweet Treat Recipe

The Ultimate Vegan Fudge Recipe

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Indulgent vegan fudge made with dark chocolate, coconut cream, and maple syrup. This creamy, dairy-free treat is easy to make and perfect for any occasion.

Author: Maren Varden
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes (including 2 hours for chilling)
Yield: 16 squares 1x
Category: Desserts
Method: No-Bake
Cuisine: American

Ingredients

Scale

- 2 cups Dark Chocolate Chips

- 1 cup Coconut Cream

- ¼ cup Maple Syrup

- 1 tsp Vanilla Extract

- ¼ tsp Sea Salt

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Instructions

Prepare Your Pan and Ingredients: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment. Measure out 2 cups dairy-free dark chocolate chips, 1 cup coconut cream, ¼ cup maple syrup, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt.
Melt the Base: Set up a double boiler by placing a heatproof bowl over a saucepan with simmering water. Add the chocolate chips and coconut cream to the bowl. Stir frequently until the chocolate is melted and the mixture is smooth and glossy.
Add Flavorings and Optional Add-Ins: Remove the bowl from heat. Stir in maple syrup, vanilla extract, and sea salt until fully incorporated. If desired, fold in peanut butter, chopped nuts, or dried fruits to add extra flavor and texture.
Pour and Set: Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Let the mixture cool at room temperature for 20–30 minutes, then refrigerate for 2–3 hours until firm.
Slice and Serve: Using the parchment overhang, lift the fudge out of the pan and place it on a cutting board. Use a sharp knife to slice into squares. For neat edges, warm the knife slightly with hot water and wipe dry before cutting. Arrange on a serving plate or store for later enjoyment.

Notes

Low and Slow: When melting the chocolate and coconut cream, always use low heat to prevent the chocolate from seizing or burning.
Fold Gently: If adding mix-ins like nuts or dried fruits, fold them in carefully to maintain the creamy texture.

Nutrition

Serving Size: 1 square
Calories: 120 kcal
Sugar: 10 g
Sodium: 30 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg

Find it online: https://www.simplitasty.com/ultimate-vegan-fudge-recipe/