Confession: When I first went vegan, in my heart, there was always an “except” next to it – I was “vegan (except for sometimes I will eat fudge).” Fudge was the only thing I wasn’t sure I could give up forever, you know? Everything else, well, I either didn’t care that much about never eating it again (so long bacon, you were fun until I saw that movie about how pigs are treated!), or there are some really excellent vegan substitutes on the market that made it a non-issue (yes, that’s you, cheese). But – as someone who not only LOVES fudge but also is famous for her homemade fudge – I just didn’t see how a vegan fudge recipe could work. I mean, the central ingredient in all of my fudge recipes was CONDENSED MILK – how on Earth do you veganize that? Even if – IF! – a vegan substitute for condensed milk could be found, it couldn’t possibly make fudge as delicious as non-vegan fudge. Whatever I came up with would just be a sad, pale imitation that would make me mad, right? Right?
Allow me to introduce you to the most delicious fudge I have ever eaten: Three Ingredient VEGAN Fudge.
This fudge is creamy, smooth, and absolutely delicious – possibly even more delicious than my non-vegan fudge. It absolutely satisfies any chocolate craving you could possibly have, for less calories than a Hershey bar, and without using any animal products whatsoever! Here’s the recipe* for all my fellow chocolate lovers:
- 1 can unsweetened coconut cream (the brand I used was 5.4 oz per can, but if you found 6 oz cans I’m sure that’d work too)
- 2 tbsp. coconut oil
- 3 cups vegan chocolate chips (I like the Enjoy Life brand, but any brand will work)
- OPTIONAL TOPPINGS: Sea salt, nuts of any kind, sprinkles – use your imagination!
- Place chocolate chips in a large bowl (use stainless steel or other material that can stand up to boiling liquid – you’ll see why in a minute!)
- Combine coconut cream and coconut oil in small pot.
- Bring cream/oil mixture to a boil, stirring with a whisk to ensure that the oil melts and blends with the cream evenly.
- Once mixture is boiling, add it to bowl of chocolate chips. DO NOT STIR! Let everything sit for two minutes.
- After waiting two minutes, whisk by hand until the mixture is smooth (it gets absolutely gorgeous looking – smooth and shiny and authentically fudge-y!)
- Once the fudge is blended, there are lots of options for how to set it – I have mini silicone baking cups that I poured the fudge into, as you can see above. I like the baking cups because they’re instant portion control, and also because they set more quickly, but you could also just pour it into a wax-lined pan and let it set in more traditional fudge bricks. (Keep in mind though that set time will be longer if you go the brick route!)
- Once you’ve poured the fudge into your pan or baking cups or whatever, add any/all of your optional toppings. Personally, I went for a sprinkle of sea salt across the top.
- Place fudge in freezer and let set for at least one hour.
This recipe makes 12 servings at approximately 205 calories apiece (without taking toppings into account – adding nuts will raise the calorie count, if that’s something you care about).
*Shoutout to Veggie and the Beast, from whom this recipe is lightly adapted.