Vegan Fudge

Vegan Fudge

This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. You can even make it low-sugar, too, if you use unsweetened chocolate and only 1/2 cup granulated sugar for the whole batch. Wait until you see how easy this vegan fudge really is.

This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. See how easy it really is! https://glutenfreeonashoestring.com/really-nice-dairy-free-fudge/

I originally posted this recipe for really nice dairy free fudge in 2011. I remember distinctly having very little to say about it, except that it was just a really, really nice dairy free fudge—and you wouldn’t miss the dairy. Fast forward nearly 5 years, and I’ve updated the photos (thank goodness my food photography has come quite a long way) plus the method—but it’s still just a really nice, rich and chocolatey gluten free dairy free fudge.

This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. See how easy it really is! https://glutenfreeonashoestring.com/really-nice-dairy-free-fudge/

Let’s talk for a minute about the type of gluten free chocolate you use for baking. I struggle with this a bit, as I know my chocolate baked goods will be top-notch when I use a top-notch chocolate. But I’m just not willing to shell out the cash for the good stuff—especially when I’m recipe-testing. Most of the time, I’ll use Hershey’s or Baker’s brand baking chocolate for recipe-testing, and then some of the good stuff (usually Scharffen Berger) when it really matters. For a recipe like this fudge, which calls for a lot of unsweetened chocolate (15 ounces is a lot of chocolate!), I suggest using all Hershey’s. All unsweetened chocolate is a mix of cocoa butter and cocoa solids, and there are differences in the ratio of butter to solids, and differences in the quality of cocoa beans used and method, but honestly? I can’t tell the difference unless it’s semi-sweet or dark.

This rich, decadent vegan fudge is made without any gluten or dairy, and with just 3 simple ingredients. See how easy it really is! https://glutenfreeonashoestring.com/really-nice-dairy-free-fudge/

For fudge success with this exceedingly simple recipe, more than anything, you must be sure to reduce the full-fat canned coconut milk fully, until it is reduced by at least half and has gone from a liquid to almost gelatin-like. As you whisk, you’ll see the texture of the sugar and coconut milk mixture change pretty dramatically. That’s when you know that it’s ready. If you’re at all unsure, reduce the heat to low and keep cooking it down. If you don’t have unsweetened chocolate and you’re just dying to give this recipe a try right away, try using the chocolate you have. Just be sure to use only the 1/2 cup granulated sugar!

Like this recipe?

Prep time: Cook time: Yield: 16 pieces


2 13.5 fluid ounce cans coconut milk (regular, not low fat)

1/2 cup (100 g) to 1 cup (200 g) granulated sugar

1 whole vanilla bean (optional)

15 ounces unsweetened chocolate, chopped


  • Line an 8-inch square baking pan with crisscrossed sheets of parchment paper that overhang the sides. Set the pan aside.

  • In a medium, heavy-bottom saucepan, place the coconut milk and sugar. Bring the mixture to a rapid boil over medium-high heat, whisking frequently to prevent it from boiling over . Add the optional vanilla bean and continue to boil, whisking frequently, until the mixture is reduced by at least half, and the milk is very thick (about 20 minutes). Remove from the heat, remove the vanilla bean add the chocolate and mix until the chocolate is melted and the mixture is smooth. Slice the vanilla bean in half through the center and squeeze out the vanilla seeds from each half into the fudge, and stir to combine.

  • Pour the fudge into the prepared pan and shake back and forth into an even layer. Bang the pan flat on the counter a couple times to break any trapped air bubbles. Place the pan in the refrigerator to chill until firm, at least 2 hours and up to overnight. The fudge will begin as shiny, and will be obviously solid and matte in finish when set. Remove the fudge from the pan using the overhanging sheets of parchment paper and slice it with a large, sharp knife into 16 equal pieces.

  • Originally published in 2011. Updated recipe and photos in 2016. 



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Comments are closed.

  • Sandra JM
    January 25, 2016 at 11:07 PM

    When I converted the fluid ounce amount into mls it comes out to 6000mls. Not sure if there is a decimal point in the wrong place?

  • Victoria Donaldson
    January 17, 2016 at 8:18 PM

    Yum!!!! I used coconut sugar and scattered some toasted hazelnuts on the top, cannot stop eating. Thanks

  • The Latifa
    January 17, 2016 at 7:52 AM

    Good Morning/Evening

    Dear Nicole,

    Thank you so much, I really love this recipe it’s so tasty

    Do mind if I translate your recipes to Arabic? Will surely credits you

    Thanks in advance

    – Latifa

  • Jane S. O'Callaghan
    January 13, 2016 at 5:32 PM

    Could this be made with coconut sugar instead of granulated? I’m trying to cut down on all processed sugars. Also, could using cocoa butter & cocoa powder be a substitute for the chocolate? Thanks.

    • Victoria Donaldson
      January 17, 2016 at 8:18 PM

      I used coconut sugar no problem at all, next time I might even leave it out as I cannot get completely sugar free chocolate.

  • Sarahpchri
    January 13, 2016 at 12:23 PM

    Can i use Enjoy Life chocolate chips? Or another DF chocolate chip for this?

    • January 13, 2016 at 3:06 PM

      That would require other modifications to the recipe, Sarah, no I’m afraid not. Chips have wax in them, and are not unsweetened.

  • Lu
    January 13, 2016 at 12:04 PM

    Yo have to use the entire can of coco milk or only the creamy part and discart the water?

    • January 13, 2016 at 3:06 PM

      The whole thing, Lu!

  • Jennifer S.
    January 13, 2016 at 11:15 AM


  • […] Dairy-free Fudge […]

  • Heather Jay Collingridge on Facebook
    December 15, 2011 at 4:27 PM

    Thank you! I bought the cans and going to attempt to make it today! @ Susan – Thanks for the tip, I did not realize that and have been using my “drinking” coconut milk in recipes.

  • December 13, 2011 at 10:20 AM

    Nope, Dana. It doesn’t. My husband doesn’t like coconut but he loves this fudge. He also loves my dairy-free egg nog, which is made with coconut milk, too, in place of cream.

  • Mindy Teichman Waizer on Facebook
    December 13, 2011 at 2:20 AM

    My husband has made this for company a few times and it’s always a tremendous success. So rich you only need a small piece. Amazing.

  • December 12, 2011 at 4:49 PM

    Hi, Beth. It wouldn’t! Light coconut milk cannot mimic cream. So sorry!

  • December 12, 2011 at 4:45 PM

    I remember this post…this is the one you posted about being able to use the cream part as a way to make DF sweetened condensed milk! Love it! Really it’s a “twofer” recipe! :-D

  • Beth Jenkins Jones on Facebook
    December 12, 2011 at 4:15 PM

    Would it work with the light coconut milk? That is all I have at the moment….Looks soooo goood!

  • abby
    October 19, 2011 at 5:04 PM

    Is canned coconut milk the same as the tetra-pak coconut milk??? Or is the canned stuff more condensed and thicker?


    • Nicole
      October 19, 2011 at 5:36 PM

      Hi, Abby,
      I am fairly certain you’re referring to coconut milk that is meant to drink. Canned coconut milk is completely different. When it’s full fat (NOT low fat), it is quite thick, yes. Low fat canned coconut milk (which you don’t want to use) is quite similar to the coconut milk meant for drinking.
      I hope that’s helpful.
      xoxo Nicole

  • October 18, 2011 at 8:59 PM

    Looking forward to giving this a try

  • LaNora Workman on Facebook
    October 18, 2011 at 3:26 PM

    Thank you for the recipe. My daughter is so limited on goodies. soy free, dairy free, gluten free. This will be a nice surprise for her.

  • Tracy Kline-Heusinkveld on Facebook
    October 18, 2011 at 1:16 PM

    Will have to give this recipe a try. Glad to see that the peanut butter is optional…saves having to substitute it. Though I suppose SunButter would work….cannot wait to give this a try though!

  • Nicole
    October 18, 2011 at 1:15 PM

    Yes. Yes, it would, Naomi. And it’s totally legal, and I am not here to judge :)
    xoxo Nicole

  • Johanna B
    October 18, 2011 at 1:10 PM

    Can’t wait to make this. I love peanut butter in fudge.

    • Nicole
      October 18, 2011 at 1:14 PM

      Me too, Johanna. It’s like a secret peanut butter cup. Without the cup. Or something. :)
      xoxo Nicole

  • Judy Ameigh Grover on Facebook
    October 18, 2011 at 12:50 PM

    printed it off ty

  • Kadren
    October 17, 2011 at 11:29 PM

    I’ve been reading all the comments and see that people find it very difficult to go dairy free. We have been dairy free in our house for almost 8 years and honestly, I never thought it was a big deal. It’s funny how we all look at things differently. I found it much harder to do GF than DF. I wonder if it is because of what we are used to? I grew up mostly DF until I was 8 or 10, so I was already familiar with it and not daunted by it at all. Going GF on the other hand, required a great deal of research and learning since I have to avoid rice, soy, and oats. It’s very strange, but my daughter doesn’t have an issue with the actual gluten, it’s something else in all of those grains. So that meant that there wasn’t anything pre-made out there that she could eat. When she was diagnosed, the only thing I could buy for her in the store besides some fresh fruits and vegetables, was Fritos Corn chips. Talk about being helpless! I am so happy that almost 5 years later there is this wonderful blog to help people not only have wonderful tasting food, but great information, too!!! Thank you, Nicole!!!

    • Nicole
      October 18, 2011 at 10:53 AM

      Hi, Kadren,
      I agree that what is easiest is what is familiar. And I think what got me most about dairy free was the lack of a really good dairy-free cheese clone. There is no real substitute for actual cheese. :(
      xoxo Nicole

  • Peggy
    October 17, 2011 at 9:31 PM

    I will need to try these this week & maybe make enough to take to my UFO (unfinished objects-quilting related) night Friday! Maybe make one without peanutbutter & one with. It’s great when we can accommodate other dietary needs! Thanks Nicole…so hope you can feel the love! lol

    • Nicole
      October 18, 2011 at 10:52 AM

      Hi, Peggy!
      From you? Of course I feel the love! Have fun at UFO night. :)
      xoxo Nicole

  • Kat Azevedo on Facebook
    October 17, 2011 at 7:11 PM

    I was soo excited to make this today but had an airhead moment and burnt the chocolate (you know when it goes all crumbly and dry) :( So I added the PB anyway and it reminded me of those chocolate & PB no bake cookie balls I loved as a kid. I’m going to go with that and see if DH and DS give me a thumbs up on my disaster. Otherwise, I’ll be eating it by myself…

  • Sharon
    October 17, 2011 at 1:19 PM

    Thank you so much!!!! We are just starting out on the dairy free addition (or subtraction) to our household (3 celiacs – one now appears to have dairy issues as well), and I’m trying to figure out how to make that work without her feeling deprived…. thank you again!!!

    • Nicole
      October 17, 2011 at 1:24 PM

      Hi, Sharon,
      You bet. Dairy issues can be hard, and you’re right. It’s so important that no one feel deprived. That leads to all sorts of unhappy things. Glad to help! :)
      xoxo Nicole

  • October 17, 2011 at 12:30 PM

    Oh, yum! The no-diary thing IS hard! I miss cooking with real butter- the vegan stuff does in a pinch, but just doesn’t cut it when you are making BUTTERcream icing. I will be consoling myself in the corner with this delicious fudge if you need me… ;)

    • Nicole
      October 17, 2011 at 12:50 PM

      Hi, Valerie,
      Dairy free is so very difficult. We did it for a few years in the beginning, and I found it much, much harder than gluten-free ever has been. The substitutes are often, well, weird. But this does nicely.
      I hope your blog is doing well!
      xoxo Nicole

  • Sandy Munn on Facebook
    October 17, 2011 at 10:44 AM

    I haven’t had fudge for a LONG TIME!

  • Sarah D
    October 17, 2011 at 10:09 AM

    How exciting to know how to make sweetened condensed milk dairy free! Now I can make your granola bar and dolly bar recipes for my dairy free kiddo. We love coconut milk here and I put it in everything including curry. Yum!

    • Nicole
      October 17, 2011 at 10:15 AM

      Hi, Sarah,
      Always nice to hear from you. I hadn’t given too much thought to dairy-free baking for quite a while, ever since we were able to add dairy back for my son’s diet over 5 years ago. I found dairy-free to be so onerous, much more so than gluten-free, so I was happy to just be done with it. But recently, I’ve been experimenting more, and I’ve been pleasantly surprised with recipes like this — it really does taste & look like sweetened condensed milk. I’ve been emboldened! More to come… :)
      xoxo Nicole

  • Jacqueline Brooke Leonard on Facebook
    October 17, 2011 at 9:36 AM


  • October 17, 2011 at 9:28 AM

    This looks great. I’m a big fan of coconut milk as a sub in lots of normally dairy-full recipes.

    • Nicole
      October 17, 2011 at 9:56 AM

      Hi, Alta,
      I was on a dairy-free bender, since I was already making dairy-free truffles for Living Without Mag. My very wrong husband doesn’t really care for coconut, so I don’t bake with it as much as I’d like to, but even he can’t taste it in this recipe. I’m a coconut milk fan, too. :)
      xoxo Nicole

  • Em Apperley on Facebook
    October 17, 2011 at 9:17 AM

    Oh yeh, SO going to try that :)

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