This rich, soft, and creamy vegan fudge has the absolute perfect consistency for sinking your teeth into. The texture is not too soft and not too chewy - it tastes like childhood!
Made using just 3 ingredients, it's dairy-free, gluten-free, and takes just 10 minutes to whip up. It really is as simple as melting ingredients and sitting back and waiting for them to set.
If you're a fan of easy no-bake vegan desserts, then be sure to try these vegan peanut butter cookies and peanut butter oat slices too!
Jump to:
📖 Recipe Overview
- Made with 3 main simple ingredients, with some optional extras.
- This recipe calls for around 10 minutes of hands-on prep time, so it's great if you're short on time. It can also be prepped ahead of time and frozen.
- This easy vegan fudge recipe is entirely customizable. You can use any nut butter such as almond butter, cashew butter, hazelnut butter, or even homemade nutella. You can also make this vegan fudge nut-free with tahini or sunflower seed butter instead of peanut butter.
- Made without special equipment and comes together in one bowl.
🥜 Ingredients Needed
Ingredient Notes
- As peanut butter is the prominent flavor in this 3 ingredient fudge recipe, the quality of nut butter you use will determine how tasty the end result is. Be sure to go for smooth peanut butter that's 100% peanuts and doesn't contain added sugars or oils.
- Dairy-free condensed milk thickens and sweetens the peanut butter fudge. You can use storebought sweetened condensed coconut, sweetened condensed oat milk, or homemade vegan condensed milk.
- Dairy-free white chocolate helps set the fudge and adds some sweetness. I like to use iChoc white vanilla, but you could also use homemade white vegan chocolate.
- You can also add some optional (but highly recommended) extras to take your vegan fudge to the next level. Flaky sea salt to compliment and enhance the sweetness. And some roasted peanuts add a nice crunch to homemade vegan fudge.
- You could also add some chocolate chips or other nuts like walnuts, almonds, or pistachios. You can even make rocky road fudge and add some vegan marshmallows.
🥣 How To Make Vegan Fudge
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
(1) Add the vegan condensed milk, creamy peanut butter, and dairy-free white chocolate to a large heat-resistant mixing bowl.
(2) Over a double boiler (bain-marie) heat the ingredients for several minutes until completely melted together. The mixture should have a sticky, almost tacky consistency when whisked.
(3) Transfer the melted peanut butter fudge mixture to a loaf pan that's been lined with a sling of parchment paper. If needed, secure the parchment to the pan using some clips.
(4) If you're adding peanuts, press them into the top of the fudge in an even layer. Place the fudge in the fridge to set until completely firm.
(5) Once completely set, use a sharp knife to cut the fudge into serving pieces while still in the loaf pan.
(6) Top with sea salt and remove the fudge from the loaf pan. You may need to cut the pieces apart again once out of the pan.
📝 Recipe Tips
Be careful that absolutely no water splashes into the bowl while you melt the fudge ingredients as water will cause the fudge to seize.
Use a sharp knife to cut the fudge into servings before removing it from the pan. This makes it easier to get nice clean cuts.
A top tip for all porridge lovers: These vegan fudge pieces are super delicious when added on top of warm oatmeal. Think a creamy, peanut buttery, melty mess!
This vegan fudge will set in the fridge or the freezer. If you're in a hurry freeze it for 2 hours, otherwise you can let it set in the fridge overnight.
If your fudge is not setting up after being in the fridge overnight, scoop it back into a saucepan and bring it to a simmer before returning it to the fridge to set.
💬 FAQs
Store it in an airtight container in the fridge for up to 2 weeks. The fudge will soften slightly when left out at room temperature.
You can also freeze the fudge in an airtight container for up to 3 months and defrost it in the fridge overnight.
Absolutely, simply swap out the white chocolate for dark chocolate and you have yourself delicious chocolate vegan fudge.
Sidenote: The bitterness of the chocolate will affect the overall sweetness of the fudge, so go for 70% cocoa if you like it on the sweeter side.
You can easily swap the white chocolate for cocoa butter, the fudge will be slightly less sweet.
Using dark chocolate as mentioned above is another option.
This can happen if the condensed milk wasn't heated up enough. The melted fudge mixture should be tacky and sticky before it sets.
🍬 More Vegan Candy
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. And subscribe via email to get all our new recipes!
š Recipe
Description
Ingredients
- 250 g (1 cup) smooth peanut butter
- 320 g (11.3 oz) sweetened condensed coconut milk, or other vegan condensed milk
- 200 g (7.05 oz) vegan white chocolate
- 1 teaspoon sea salt
- 50 g (⅓ cup) roasted peanuts , optional
Instructions
- Line a loaf pan with a sling of parchment paper. You can also use an 8x8" dish, the fudge won't be as tall as pictured.
- Place the peanut butter, condensed coconut milk, and vegan white chocolate into a large heat-resistant bowl. Set the bowl on top of a saucepan with simmering water (known as a bain-marie or water bath). Make sure the water does not touch the bowl but allow the steam to rise up and melt the ingredients. Be careful that absolutely no water splashes into the bowl as water will cause the fudge to seize.
- Whisk the ingredients together, they should be sticky and tacky. Once melted, pour the fudge into the lined loaf pan. If using roasted peanuts, press them into the top of the fudge with the back of a spoon or spatula. Place it in the fridge to set for 4 hours or overnight. You can also set it quicker in the freezer for about 2 hours.
- Once set, do not remove the fudge from the pan, using a sharp knife cut it into serving pieces. Lift the fudge pieces out of the pan and sprinkle with some sea salt.
Storage
- Refrigerate for up to 2 weeks in an airtight container. Alternatively, you can freeze the fudge in an airtight container for up to 3 months. Defrost in the fridge overnight before serving.
Notes
- Use a sharp knife to cut the fudge into servings before removing it from the pan. This makes it easier to get nice clean cuts.
- You can use cacao butter in place of vegan white chocolate (fudge will be slightly less sweet) or use dark chocolate to make chocolate peanut butter fudge.
- The fudge pieces are super delicious when added on top of warm oatmeal. Think a creamy, peanut buttery, melty mess!
- This vegan fudge will set up in the fridge or the freezer. If you're in a hurry freeze it for 2 hours, otherwise you can let it set in the fridge overnight.
- If your fudge is not set up after being in the fridge overnight, scoop it back into a saucepan and bring it to a simmer before returning it to the fridge to set.
Nutrition
© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.
*This recipe was originally published in July, 2020. The recipe has since been improved and updated to minimize the ingredients used, simplify the instructions and make it even more delicious!
I used dark chocolate instead of white and YUM! Super easy and delicious!
Hi Aimee,
That sounds divine, thank you for trying the recipe!
Hey Christina,
I see you use different loaf pans depending the recipes, but this one is what size?
Silicone one are not easier for this kind of recipe?
Hi,
It's 9inch, you can use silicone for this recipe if you want.
Hey Christina,
I have the 8x8 square now but for loaf pan I have a 9 but it is not large..only 4,5
What is the larger of yours?
I look for a good loaf pan but you use many sizes, like for the Giant Snickers bar or Twix Bar...it seems longer and less large, 12x3,5 if I remember well...
Thanks for help!
I just sent you answer but forgot link if you can check
Backhaus Silicone on Amazon
Or else..
https://www.google.com/search?q=moule+backhaus&oq=moule+back&aqs=chrome.1.69i57j0i22i30i625.5490j0j7&client=ms-android-samsung-gj-rev1&sourceid=chrome-mobile&ie=UTF-8#scso=_uLjyY5KvBqmZkdUPvZGuiAU_25:0,_ItD0Y5eEG5-jkdUP6fqy4A0_25:0
So tasty and easy to make, the kids loved them!
Hi Laura,
I'm so happy to hear that, thanks for your comment š
Hi Christina. I want to do this recipe but I have a doubt... in the instructions you put in the point 5 "add the remaining creamed coconut" but you use the full can in the part of the chocolate fudge, at least I understand that. And my other doubt is in the peanut butter fudge part you said that we can use creamed coconut OR coconut butter? Is the same efect and texture? Thank you so much for your recipes and time.
Josefa
Hi Josefa
Thanks so much for checking in, I can see where the confusion may come in so I have reworded the recipe to clarify. So creamed coconut and coconut butter are the same thing and are used in both the peanut butter and chocolate fudge, but canned coconut milk is a different ingredient which is only used in the chocolate fudge.
I hope this makes sense, let me know if you have any other questions š
Hi InĆŖs
Thanks so much for your feedback, and for giving details about what happened - this is very helpful. I'm sorry to hear it didn't work out for you.
There are a couple of things here that could have went wrong - the recipe calls for the coconut milk etc to be heated to a simmer on a medium heat, this way the coconut mixture will be hot enough in order to melt the chocolate (away from the heat!). It's important to remove the mixture from the stove as you could end up burning the chocolate. It's also quite possible that some water got into the bowl, this is what an cause the mixture to seize, and why it's important to also remove the bowl from the water bath when mixing the chocolate, and it helps to avoid water splashing in. I have double checked the quantity of chocolate, and it is correct for this recipe, although if you want to add less it will also work (giving you a softer fudge at the end of the recipe)
I hope this helps,
Christina
Hello Christina!
Thank you so much for your answer! I will take this into consideration next time I try this recipe and make sure I follow your instructions carefully. I hope to get it right next time! Thank you very much!
You're very welcome InĆŖs š