Easy Vegan Fudge

Silky smooth and heavenly rich, no one will miss the dairy in this easy vegan fudge!

Chocolate lovers (which is, mostly, everyone)--want something fudging amazing this holiday season? Made with plant milk, nut butter, and just a few other simple ingredients, this rich and silky fudge is healthier-than-the-traditional confection with all the decadent taste. Truly, allllll the indulgence.

Let’s be honest—we can exhaust ourselves with attempts to “healthify” this classic dessert, but we’re never going to arrive at salad. And that’s A-OK! Desserts are “sometimes treats” that are meant to be enjoyed. However, there is a distinct advantage to using whole-food ingredients like nut (or seed) butter, plant milk, and antioxidant-rich dark chocolate over the refined sugars and heavy creams found in traditional recipes. Because it’s packed with healthy fats and fiber from the nuts, it has a lower glycemic impact, meaning you’re less likely to hit that shaky "sugar crash" an hour later. It’s certainly a more mindful indulgence that’s easier on your digestion and energy levels, allowing you to satisfy your sweet tooth without the inflammatory baggage of dairy and refined fillers.

Cookies are ALWAYS a welcome delight—the baking and decorating as much as the tasting—but I can practically guarantee Santa won’t balk at a chocolatey morsel that is nothing short of sublime. Plus, this scrumptious, plant-based fudge is delightfully easy to make, and the potential for variety is endless! Besides all that, a little satisfies in a way that is, well, rather satisfying. It’s rich enough, with maybe just a touch of tasty bitterness (if you so choose) that scarfing the whole pan is really not a temptation. Somehow that intense explosion of silky chocolate rushes the senses to just the right level where you can appreciate and move on.

Because small bites satisfy so nicely, I often stir and press in addends straight into the pan, making rows or columns of different flavors—moving from a strip of crushed candy canes to plain, walnut, mixed dried fruits and nuts. Of course, given how easy this is to make, combined with how joyfullyreceived is, why not make a pan for each flavor? Holiday gifting thoughtfully, delectable done, saving you time—the very best holiday gift of all. Enjoy! xo

Easy Vegan Fudge

Print

With ImageWithout Image

Yield: 25

Author: Wendy McMillan

Made with plant milk, nut butter, and just a few other simple ingredients, this rich and silky fudge is healthier-than-the-traditional confection with all the decadent taste.

Ingredients

• 1 ½ Cups vegan semi-sweet or dark chocolate chips or chunks
• 2/3 Cup unsweetened plant milk of choice
• ½ Cup natural nut butter of choice (nuts or nuts only; you can also sub in sun butter or tahini for nut-free)
• ¼ Cup maple syrup
• ¼ Cup unsweetened cocoa or cacao powder
• 1 Teaspoon vanilla extract
• pinch sea salt
• Addends of choice (see suggestions in note)

Instructions

1. Line an 8-inch square baking pan or similar with parchment paper.
2. Place the chocolate, plant milk, nut butter, maple syrup, and cocoa powder in a medium saucepan and warm over low heat, stirring often, until the mixture is melted and smooth.
3. Stir in vanilla and addends of choice.
4. Pour the mixture into the prepared pan and smooth the top with a spatula. Refrigerate at least 4 hours to set.
5. Lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut into squares of desired size to serve. Refrigerate or freeze in an airtight container to preserve freshness.

Notes

Try these fun addends and create your own!

Nutty Crunch: ½ Cup chopped walnut, almonds, or a chopped nuts and raisin mix

Rocky Road: ⅓ Cup chopped walnuts, 1.3 Cup mini marshmallows, whole or halved

Peppermint: a few drops peppermint extract and/or approximately ⅓ Cup crushed candy canes

Peanut Butter: lightly swirl in ⅓ Cup creamy peanut butter

Nutrition Facts

Calories

101

Fat

6 g

Sat. Fat

3 g

Carbs

10 g

Fiber

1 g

Net carbs

9 g

Sugar

6 g

Protein

2 g

Sodium

14 mg

Cholesterol

0 mg

Vegan Fudge
Yield: 1 8-inch pan, 25 small squares

1 ½ Cups vegan semi-sweet or dark chocolate chips or chunks

2/3 Cup Good Karma Plant Milk, any variety
½ Cup natural nut butter of choice (nuts or nuts only; you can also sub in sun butter or tahini for nut-free)
¼ Cup maple syrup or agave
¼ Cup unsweetened cocoa or cacao powder
1 Teaspoon vanilla extract
pinch sea salt
Addends of choice (see examples below)
 

Line an 8-inch square baking pan or similar with parchment paper.

Place the chocolate, Good Karma Plant Milk, nut butter, maple syrup or agave, and cocoa powder in a medium saucepan and warm over low heat, stirring often, until the mixture is melted and smooth.
Stir in vanilla and addends of choice.
Pour the mixture into the prepared pan and smooth the top with a spatula. Refrigerate at least 4 hours to set.

Lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut into squares of desired size to serve. Refrigerate or freeze in an airtight container to preserve freshness.

Vary it:
Nutty Crunch: ½ Cup chopped walnut, almonds, or a chopped nuts and raisin mix
Rocky Road: ⅓ Cup chopped walnuts, 1.3 Cup mini marshmallows, whole or halved
Peppermint: a few drops peppermint extract and/or approximately ⅓ Cup crushed candy canes
Peanut Butter: lightly swirl in ⅓ Cup creamy peanut butter