Best 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.

EASY VEGAN PEANUT BUTTER FUDGE

Steps:

• Lightly grease a 9x9 inch baking dish.
• In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares.

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.

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.

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!

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!

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE

Steps:

• Preheat oven to 350. Grease and flour an 8" cake pan.
• Melt the chocolate in a double boiler or in the microwave in 30 second increments.
• In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
• In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
• Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
• Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.

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.

VEGAN PEANUT BUTTER FUDGE

Steps:

• Lightly grease one 9x5x2 inch pan.
• In a 2-quart pot over very low heat, mix together the brown sugar, salt, soy milk, corn syrup, peanut butter and vanilla. Cook until hot and brown sugar is dissolved.
• Quickly pour into pan and refrigerate. Cut into squares and store in semi-airtight container in refrigerator.

VEGAN, SOY-FREE, NUT-FREE FUDGE, MINT AND RASPBERRY CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a traditional cupcake pan with 12 cupcake liners.
• Combine the coconut milk and vinegar and set aside. In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt. In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture and beat with an electric mixer for 1 minute. Add the dry ingredients to the wet ingredients and mix thoroughly.
• Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes. Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating 2 pieces.
• For the frosting: Whip the butter until it is white and creamy, about 3 minutes. Add the confectioners' sugar 1 cup at a time until thoroughly combined. Add the coconut milk, mint extract, vanilla bean paste and salt, and mix until smooth. Put the frosting in a piping bag and cut 1/2-inch off the tip.
• For the compote: Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and let cool.
• For the ganache: In a small saucepan, melt the chocolate chips over low heat, stirring frequently. Remove from the heat and let cool until it is still warm and easy to spread.
• For the cookie crumbles: Using a food processor, crush the cookies into crumbles.
• To assemble: Lift the top off of a cupcake and generously frost the bottom with mint frosting. Drizzle with raspberry compote and replace the top. Spread approximately 1 1/2 tablespoons chocolate ganache on the top, and then sprinkle with chocolate cookie crumbles.

HEALTHY MATCHA GREEN TEA FUDGE PROTEIN BARS (LOW SUGAR, LOW FAT, GLUTEN FREE, VEGAN)

Steps:

• Line an 8 inch brownie pan with parchment paper both ways, set aside.
• In a stand mixer bowl with beater attachment, add the almond butter, milk, stevia and lemon flavor. Mix on low speed.
• In a small bowl, whisk together the protein powder, oat flour and matcha powder. Slowly add this to the mixing stand mixer.
• Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
• Scoop the mixture into the prepared pan and flatten the surface with a rubber spatula or pastry roller.
• Tightly cover the pan with plastic wrap and refrigerate overnight.
• The next day, slice the protein bars and drizzle them liberally with chocolate. Serve!
• To store, place the protein bars on a plate and wrap tightly.

VEGAN FUDGE

Steps:

• Line a 18 x 18cm cake tin with baking parchment. Tip the sugar, oat or coconut cream, milk, margarine and glucose syrup into a large saucepan. Heat to dissolve the sugar and melt the margarine, stirring now and again.
• Once dissolved, put a sugar thermometer in the pan, making sure the end is completely covered by the syrup - if not, transfer the mixture to a smaller pan (with enough space for the syrup to bubble up). Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C - this is known as the soft ball stage.
• Remove the pan from the heat and leave to sit, undisturbed, for 5 mins, until the temperature drops to 110C. Stir in the vanilla and a good pinch of salt.
• Keep the sugar thermometer in the pan and begin beating the mixture vigorously with a wooden spoon until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few mins more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture.
• Before it sets completely, quickly pour the fudge into your prepared tin and smooth over the surface. Leave to cool at room temperature overnight - don't put the fudge in the fridge as it will become sticky and won't set properly. Cut into bite-sized pieces. Will keep, in a sealed container, for up to two months.

VEGAN SALTED CARAMEL FUDGE

Steps:

• In a food processor, blend the dates, tahini, peanut butter, protein powder, vanilla and salt together until finely combined.
• Form the mixture into small bars and line on a tray.
• Coat the fudge bars with the melted chocolate
• Optional: top with sea salt.
• Refrigerate for at least 30 minutes, enjoy!

VEGAN CHOCOLATE FUDGE CAKE

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
• Preheat the oven to 350°F Grease and line two 6-inch cake tins.
• In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
• Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
• Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.