Vegan Fudge Recipes
VEGAN FUDGE
In this simple fudge recipe, regular ingredients are swapped out with vegan ones. Melts in your mouth but stays solid at room temperature. Super easy and fast. Add nuts, coconut shavings, or other vegan fudge topping ideas according to preference!
Provided by Barretta Chullen
Categories Desserts Candy Recipes Fudge Recipes Chocolate
Time 3h10m
Yield 25
Number Of Ingredients 3
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.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 14.3 g, Fat 8.3 g, Fiber 1.5 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 9.6 mg
BEST CHOCOLATE FUDGE RECIPE
This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!
Provided by Elena Szeliga
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- In a medium pot, add chopped chocolate or chocolate chips, pitted dates, tahini paste, coconut oil, coconut milk and vanilla extract. All the ingredients should be at a room temperature. Cook over low heat until all the chocolate is melted. Don't overcook the mixture, otherwise it will curdle.
- Line a 12x7 baking dish or equivalent with parchment paper and evenly distribute the chocolate mixture. Sprinkle with sea salt. Freeze for 30 minutes or refrigerate for 2 hours. Take out of the fridge 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 242 kcal, Carbohydrate 28 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Sodium 3 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
VEGAN CHOCOLATE FUDGE
This sweet recipe is lighter than some fudge recipes with a milkier, creamier finish. If you prefer a denser, darker fudge, you can add a little cocoa powder with the chocolate.
Provided by AllergyMoms
Time 15m
Yield about 36 fudge pieces
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch baking dish.
- Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
- Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
- Scrape the chocolate mixture into your prepared baking dish and level it out.
- Refrigerate the fudge for several hours, or overnight, to set up.
- Once set, cut the vegan chocolate fudge into squares.
- Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.
VEGAN FUDGE
Adapt this basic vanilla fudge recipe however you like. Top with broken vegan biscuits for a cookies & cream fudge, or dip chunks of fudge in vegan dark chocolate
Provided by Cassie Best
Categories Treat
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
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.
Nutrition Facts : Calories 70 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.1 grams fiber, Protein 0.1 grams protein, Sodium 0.04 milligram of sodium
More about "vegan fudge recipes"
EASY VEGAN FUDGE RECIPE (JUST 5 INGREDIENTS!) - SHANE & SIMPLE
From shaneandsimple.com
5/5 (24)Total Time 2 hrsCategory Vegan Dessert RecipesCalories 171 per serving
- Line a standard loaf pan or 8×8 baking dish with parchment paper. Be sure to clear some space the fridge or freezer for your pan.
- Add all the ingredients to a large pot or medium saucepan. Warm over low heat, while stirring often, until the fudge is completely melted and smooth.
- Pour the mixture into the prepared pan and smooth the top with a spoon or spatula. Then, place the pan in the refrigerator for 1-2 hours until the fudge is firm to the touch. You can also place it in the freezer to speed up the process. This usually takes about 30-45 minutes.
- Lift the fudge out of the pan by using the parchment paper. Use a sharp knife and cut into 21 even squares or desired size.
VEGAN FUDGE - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (4)Total Time 55 minsCategory DessertCalories 123 per serving
- Line an 8-inch square pan with parchment paper. (Give the pan a little spray oil before setting in the parchment to make it stick to the pan and not move around on you.)
- Turn on the heat to medium, and stir frequently until it comes to a strong boil. (this will take about 15 minutes) It will get very foamy looking.
- Turn down the heat until it continues at a slow boil and stir it occasionally until it reaches 234° F (112.2° C) on a candy thermometer. (this will take about 15 more minutes) The syrup will appear darker and get lower in the pan when it's close to 234° F. Watch it closely once it gets to about 230° F, it can go to 234° F quickly.
VEGAN FUDGE RECIPE - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
4.7/5 (3)Total Time 7 minsCuisine AmericanCalories 203 per serving
- Heat coconut milk in a microwave safe bowl for 1 minute. Place chocolate chips in a large glass bowl and pour warm coconut milk over the chocolate. Let sit for 30 seconds-1 minute. Stir mixture until the chocolate is fully melted and incorporated with the milk. Add vanilla, salt, and chopped nuts.
- Pour into an 8x8 baking dish that has been lined with parchment paper or foil. Place in refrigerator for several hours to firm. Once firm, remove from pan and cut into 16 pieces.
- Note: If it seems like it won't set up, add an additional cup of chocolate chips or some powdered sugar to help thicken it up.
EASY 5 MINUTE VEGAN FUDGE - NORA COOKS
From noracooks.com
4.9/5 (29)Total Time 1 hr 5 minsCategory DessertCalories 128 per serving
- Line a 7 x 11 inch or 8 x 8 dish with parchment paper, leaving a few inches of overhang for easy removal of the fudge later.
- Get out a large microwave safe bowl. Sift the powdered sugar and cocoa powder over the bowl (I use a fine mesh strainer for this). Place small spoonfuls or cubes of vegan butter on top of the mixture, all around. Drizzle the milk in as well. Microwave on high power for 4 minutes until the butter has almost melted completely.
- If you prefer to make it on the stovetop, get out a large pot and sift the powdered sugar and cocoa powder into it. Add the vegan butter, in chunks or spoonfuls, and drizzle in the milk. Heat over medium heat until the butter melts, but do not let the mixture boil or burn. Stir constantly until smooth, then remove from heat and stir in the vanilla. Immediately transfer to the prepared dish and chill.
SUPER EASY DAIRY-FREE FUDGE - LOVING IT VEGAN
From lovingitvegan.com
4.6/5 (38)Total Time 20 minsCategory Dessert, FudgeCalories 79 per serving
- Prepare your vegan butter and vegan chocolate and have your vanilla extract on a teaspoon ready to go in. Everything must be prepared before you start as it will all happen very quickly.
- Add the soy milk and sugar to a saucepan and heat, stirring continuously until boiling. Set a timer and once boiling let it boil, while stirring constantly, for exactly 7-minutes.
- Remove from heat and add the vegan butter, chocolate and vanilla and stir in vigorously. Working quickly as it will start setting very fast, transfer to the parchment lined loaf pan and smooth down with the back of a spoon.
4 INGREDIENT VEGAN FUDGE | JUST 5 MINUTES! | OH MY VEGGIES
From ohmyveggies.com
4.5/5 (2)Total Time 5 minsCategory DessertCalories 418 per serving
- Start by mixing together the sugar and the almond milk in a non-stick frying pan or saucepan. Bring to a simmer on low heat and stir for around thirty seconds to a minute. It is very important not to overheat it, so once the sugar has melted, quickly remove it from the heat.
- Leave in the fridge for 4-5 hours, ideally overnight. This vegan fudge lasts in the fridge for up to five days.
VEGAN FUDGE - 2 INGREDIENT! - BEAMING BAKER
From beamingbaker.com
5/5 (25)Total Time 5 minsCategory DessertCalories 87 per serving
- Line an 8-inch loaf pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan—you will need it later.
- Use the double boiler method or the following: Add chocolate chips and almond butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating increments, until smooth.
- Pour this mixture into the prepared loaf pan. Tap the pan to create an even layer. Optionally, use a spoon to make swirls on top–you might need it to thicken in the freezer a bit before adding swirls.
- Transfer pan to freezer. Freeze for 40-60 minutes or until completely firm. Remove from freezer and slice into 18 squares. Enjoy! Storing instructions below.
VEGAN FUDGE RECIPE (JUST 6 INGREDIENTS!) - DETOXINISTA
From detoxinista.com
4.8/5 (37)Calories 97 per servingCategory Dessert
- In a medium bowl, mix together the almond butter and coconut oil until smooth. (This works best if the ingredients are at room temperature or slightly warm. If using almond butter from the fridge, make sure it sits out on the counter first so that the coconut oil won't solidify instantly when mixed together.)
- Transfer the mixture to a 9-inch square dish, lined with parchment paper for easy removal, and smooth the top with a spatula.
- Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer.
EASY VEGAN FUDGE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.2/5 (32)Calories 71 per servingCategory Dessert
- Line a standard 9x5-inch loaf pan with parchment paper and set aside (adjust number/size of pans if altering batch size).
- Add coconut to a food processor and mix until a creamy "butter" or liquidy paste is formed - about 4 minutes - scraping down sides as needed.
- Next, add nut butter, melted cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.
- Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed, adding more vanilla for vanilla flavor, cacao powder for chocolate flavor, maple syrup for sweetness, or nut butter for nuttiness.
VEGAN FUDGE RECIPE | THE BEST HOMEMADE CHRISTMAS FUDGE
From lifemadesweeter.com
Cuisine AmericanTotal Time 42 minsCategory DessertCalories 161 per serving
- Line an 8x4” loaf pan with parchment paper.Melt the chocolate and coconut oil in a heat-safe bowl in the microwave in 20 second increments (stirring well in between) OR over a double-boiler over medium heat.
- Whisk in the cashew butter and maple syrup until smooth. Add vanilla and salt, and whisk again until smooth and combined.
- Transfer the mixture into the lined pan and spread it in a smooth and even layer. Sprinkle the chopped nuts evenly over the top, if using and place the pan in the freezer for at least an hour or until set.
- Once set, remove your fudge from the pan and use the parchment paper to lift the fudge out. Use a sharp knife to cut it into even squares.
EASY VEGAN FUDGE RECIPE (ONY 4 INGREDIENTS) - NAMELY MARLY
From namelymarly.com
4.6/5 (10)Total Time 30 minsCategory DessertCalories 187 per serving
- Line an 8" square or rectangle baking dish with waxed paper, allowing the paper to extend beyond two opposite ends.
- Place chocolate chips in a microwave-safe bowl. Add the vegan sweetened condensed milk. Stir to make sure the chocolate chips are coated. Heat for one minute in the microwave. Remove from the microwave and place a lid over the bowl for one minute, to allow the chocolate to melt. Stir until creamy.
- Pour the fudge batter into the prepared baking dish. Cover and chill for 1 to 2 hours until the chocolate is set.
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From carnation.co.uk
5/5 (50)Servings 36
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4.9/5 (191)Total Time 25 minsCategory DessertCalories 160 per serving
- When the texture is smooth, stir in unsweetened cocoa powder and optional ingredients if desired.
- Transfer the mixture into a loaf pan covered with parchment paper. Decorate with sprinkles on top if you like.
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From wickedspatula.com
5/5 (22)Total Time 45 minsCategory DessertCalories 123 per serving
- Place the coconut milk in a medium pot over medium-high heat, bring to a boil and let boil for 5 minutes.
- Stir in the agave and turn down the heat to a simmer. Let the mixture simmer for about 30-40 minutes, stirring occasionally, until it has the consistency of condensed milk.
- Place the chopped chocolate in a glass or heat proof bowl and pour the milk over stirring to melt the chocolate. Stir until no clumps remain. If it cools too quickly, simply place the bowl over a pot of simmering water.
EASY FOOLPROOF VEGAN FUDGE - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
4/5 (2)Total Time 3 hrs 45 minsCategory DessertCalories 219 per serving
- First, we need to make the sweetened condensed coconut milk. In a pot on medium heat, bring the coconut milk and the sugar to a boil. Keep a close eye on it so it doesn't boil over.
- Reduce heat to medium-low and simmer for 40-45 minutes (until liquid is reduced by about half.) Whisk every 5 minutes or so.
- Remove from the heat and stir in the vegan butter and vanilla extract. Then, stir in the chocolate chips until melted.
EASY VEGAN FUDGE (ONLY 3 INGREDIENTS!) - THE VEGAN 8
From thevegan8.com
5/5 (13)Total Time 10 minsCategory DessertCalories 133 per serving
- Line a 9×5 loaf pan with clear plastic wrap. Just lightly spray the pan before placing the plastic wrap in the pan, so it sticks to the sides. Set aside.
- Refer to the notes below for coconut butter tips. Have the coconut butter ready and premeasured before beginning to melt the chocolate, so it's ready to go.
- Add the chocolate chips to a double boiler over the stove. To do this, heat up a small pot with a couple of inches of water over low heat. Place a heat-safe glass bowl (larger than the pot) over the pot and add the chocolate chips. The bowl should be big enough to sit on the pot, but not be sitting in the water. You do not want to use a microwave for this, as noted in the post!
- Once the water comes to a gentle simmer, the chocolate will slowly start to melt. Use a rubber spatula or wooden spoon to stir the chocolate until it's almost full melted. Refer to photos in the post. Once it's almost fully melted remove the bowl from the heat and stir until fully melted and smooth. Overheating chocolate can burn it.
EASY VEGAN CHOCOLATE FUDGE RECIPE - VEGAN RICHA
From veganricha.com
5/5 (9)Total Time 1 hr 15 minsCategory Dessert, SnackCalories 147 per serving
- Over a double boiler, add the chocolate, sun butter or nut butter and maple syrup. Mix until the mixture is evenly melted and smooth.
- Pour or transfer the thick mix into a parchment-paper lined 9X5 inch loaf pan. Even it out using a spatula. Chill for an hour.
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From onegreenplanet.org
Author Shelby HettlerPublished 2020-09-17Estimated Reading Time 7 mins
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From upbeetkitchen.com
Cuisine North AmericanCategory DessertServings 2Total Time 17 mins
- Place all ingredients except the arrowroot in a medium saucepan, whisk together, and warm over medium heat, whisking often, until the chocolate chips have melted. Next, sprinkle in the arrowroot and whisk often until the sauce thickens. This takes between 5 and 10 minutes. Be careful not to bring the sauce to a boil, as this tends to reduce arrowroot’s thickening abilities.
- Serve immediately over ice cream or as a dipping sauce for fruit, banana bread, and/or energy balls.
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5/5 (2)Estimated Reading Time 2 minsServings 5Total Time 20 mins
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Cuisine Raw VeganTotal Time 5 minsCategory DessertCalories 154 per serving
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