• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Crazy Delicious Dairy-Free Chocolate Fudge

    Published: Oct 2, 2018 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Crazy Delicious Dairy-Free Chocolate Fudge
    This is the time of year when Chris and I fight about Halloween candy. I want to buy Sour Patch Kids and Skittles for trick-or-treaters because I hate Sour Patch Kids and Skittles. Chris wants to buy Reese's Peanut Butter Cups and Snickers bars because he loves Reese's and Snickers. So basically, I don't want to eat the Halloween candy and Chris does.

    So I thought maybe this year we could compromise a little and I'd make some healthy-ish candy for us and we can hand out Skittles to the kids in the neighborhood. Compromise! That's what marriage is all about: compromise and me getting my way. I've never done a Halloween post before, but I had the idea to try to make a healthy version of Ice Cubes and I figured this was a good time of year to tackle it. You know those little German hazelnut chocolates that melt in your mouth? Chris loves those and when I was thinking about them a few weeks ago, I realized that they must be made with coconut oil--that was the only way to explain their melty yumminess. And after a little bit of Googling, I realized I was right! So knowing they were made with coconut oil, I figured it would be really easy to make them myself.

    Crazy Delicious Dairy-Free Chocolate Fudge
    …and I was wrong! I couldn't figure out how to replicate the exact texture of Ice Cubes. But I did accidentally stumble upon the best vegan chocolate fudge I've ever tasted. I've had vegan fudge before, made with nut butters, and while they're good, the texture wasn't quite like fudge. And, of course, the fudge tasted like nut butter. This fudge is different--the texture is creamy and rich and it melts in your mouth, just like fudge made with dairy butter. It doesn't have that buttery finish that real fudge has, but it does have a faint coconut flavor that makes up for it.

    I was super excited about this recipe and so was Chris, but he gave me the side-eye when I told him it was healthy. Okay! Fine! It's healthyish! It's not an apple or a head of broccoli. But the ingredients in this fudge are healthy. You shouldn't eat a whole slab of it if you're counting calories, but you're better off eating a square of this fudge than a square of traditional fudge.

    Recipe

    Crazy Delicious Dairy-Free Chocolate Fudge Recipe

    Crazy Delicious Dairy-Free Chocolate Fudge

    Rich vegan fudge made with hazelnuts, raw cacao powder, and coconut oil.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Course: Dessert
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Chocolate Fudge recipe, Crazy Delicious Dairy-Free Chocolate Fudge, Dairy-Free Chocolate Fudge, how to make Chocolate Fudge
    Servings: 24 squares
    Calories: 63kcal
    Author: Oh My Veggies

    Ingredients

    • ½ cup raw cacao powder
    • ½ cup coconut oil room temperature, not melted
    • ⅓ cup raw hazelnuts
    • ¼ cup + 2 tablespoons maple syrup
    • 1 teaspoon vanilla extract
    • Fleur de sel or cacao nibs for topping optional
    US Customary - Metric

    Instructions

    • Combine all of the ingredients in your food processor and process until mixture is completely smooth. This might take several minutes, kind of like when you make nut butter. Be patient!
    • Transfer the fudge mixture to a small rectangular baking dish that's been lined with parchment paper and use a spatula to spread it in an even layer. Sprinkle tops with fleur de sel or cacao nibs, if using.
    • Refrigerate until solid, then remove the fudge from the baking dish and cut into squares.

    Notes

    Store the fudge in an airtight container in your refrigerator or freezer. If you freeze it, let it sit at room temperature for a few minutes before serving.

    Nutrition

    Serving: 1squareCalories: 63kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 46mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Best Vegetarian Restaurants – Nashville
    Chickpeas and Turmeric Basmati Rice »

    Dessert Recipes, Snack Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegan Snacks, Vegetarian Recipes 30 minutes or less, chocolate, coconut oil, gluten-free

    Reader Interactions

    Comments

    1. jordan says

      February 02, 2014 at 8:02 pm

      So, I don't have hazelnuts.. Do you know of anything else I could use as a substitute? this no dairy diet is killing me, haha.

      Reply
      • Kiersten Frase says

        February 04, 2014 at 12:53 pm

        If you have cashews, those would be the best substitute. Failing that, almonds would work, but they'll give the fudge a nuttier flavor. Kind of like chocolate-flavored almond butter.

        Reply
        • Sheila Pearson says

          April 11, 2014 at 4:14 am

          I just made this recipe with cashew nuts - it turned out fantastic.

          Reply
          • Kiersten Frase says

            April 13, 2014 at 8:23 pm

            Thanks for the feedback--I'm glad it turned out well!

            Reply
    2. Cecile says

      February 10, 2014 at 11:51 am

      I've tried to make them last night and followed exactly the recipe but for some reason the mixture didn't turned out the way it's suppose to...it was more like a weird paste with the coconut oil dripping from it...! I was so sad because it looks SO GOOD !!! Do you have an idea of what I did wrong?? I want to try again!!:D

      Reply
      • Kiersten Frase says

        February 11, 2014 at 7:40 pm

        I haven't had it happen with this recipe, but I've made truffle recipes with coconut oil where the oil doesn't incorporate fully at first. I think it's because the ingredients get a little too warm in the food processor, so usually I let them sit for a little while (or pop the food processor bowl in the fridge for a few minutes), then try again. I'm sorry it didn't work out for you!

        Reply
      • Emma says

        June 19, 2014 at 11:05 pm

        The same thing happened with mine. Not sure why though.

        Reply
    3. Img says

      April 18, 2014 at 4:32 pm

      I don't have a food processor powerful enough to handle nuts. What if i use hazelnut butter? It's needed for texture, and if the fudge tastes nutty, even better.
      What do you think?

      Reply
      • Kiersten Frase says

        April 21, 2014 at 3:28 pm

        I haven't tried it myself, but I don't see why it wouldn't work. You might want to start with a smaller amount since the measurement for hazelnuts won't be equivalent to hazelnut butter.

        Reply
    4. Fatima says

      July 27, 2014 at 9:58 am

      The fudge squares look great and I can't wait to try them out!
      My only concern is that I'm following a strict diet recipe, and because of it, I can't use maple syrup. Is it fitting if I used agave nectar as a substitute?
      Would the fudge turn out the same?

      Hope you can reply soon 🙂

      Reply
      • Kiersten Frase says

        July 28, 2014 at 3:48 pm

        I haven't tried it with agave nectar, but I think it should be fine. You may want to start with a smaller amount and add more as needed. 🙂

        Reply
    5. Cara says

      August 22, 2014 at 4:03 pm

      What are the options to replace the hazelnuts if allergic to nuts and dairy?

      Reply
      • Kiersten Frase says

        August 27, 2014 at 5:43 pm

        I think you're going to have to find another recipe - you could substitute other nuts for the hazelnuts, but since this is a nut-based fudge, any other substitutions would completely change the recipe.

        Reply
    6. Denna Dodds says

      September 28, 2014 at 2:24 am

      I'm going to try this. I have a family member allergic to dairy. Thanks.
      And if you do come up with a recipe for "Ice Cubes" my FAVORITE I'd be interested. 🙂
      Happy experimenting.

      Reply
      • Kiersten Frase says

        September 30, 2014 at 4:15 pm

        I haven't come up with one yet, but if I ever do, I'll post it here! 🙂

        Reply
    7. Mouse says

      October 13, 2014 at 6:00 pm

      Hi there,

      just wanted to say I made this on the weekend and it was absolutely delicious!

      Thanks for the recipe!

      Reply
    8. Nicole @ Foodie Loves Fitness says

      October 27, 2014 at 11:00 pm

      Oooh I love making fudge! I made a really yummy peppermint fudge last year that I want to make again this autumn/winter.

      Reply
    9. Laney DeJesus says

      December 14, 2014 at 4:26 pm

      What is the shelf life on this or storage time? Can it be frozen at all? Looking forward to making this for a few Vegan friends of mine. Thank-you for posting this recipe! 🙂

      Reply
    10. Melissa says

      December 21, 2014 at 6:03 pm

      These did not come out for me at all, they totally coagulated and the oil separated leaving the chocolate all lumpy. Had to throw the whole batch out.

      Reply
    11. Bella P says

      April 16, 2015 at 6:32 am

      Made this with my thermomix & omitted the maple & vanilla & instead added 4 tbsps of date paste (to make it sugar-free), & topped with dessicated coconut, soooo good!
      Would you mind if I posted my version on a thermy FB page I follow (vegan & raw recipes)?? I'll post a link to this site of course! =)

      Reply
      • Kiersten Frase says

        April 24, 2015 at 3:02 pm

        Yes, that's fine. I'm glad you enjoyed it! 🙂

        Reply
    12. MC says

      May 12, 2015 at 8:53 pm

      Starting on week 2 of a plant based diet and I was having a very intense craving for something rich and delicious. This fit the bill perfectly. Thank you!

      Reply
      • Kiersten Frase says

        May 14, 2015 at 3:18 pm

        I'm glad you enjoyed the recipe!

        Reply
    13. SuzyQ says

      September 28, 2015 at 10:06 pm

      I made this recipe. First, I followed it to the letter (except that I couldn't find hazel nuts, so I used cashews) and it turned out way too oily. I used virgin, unrefined coconut oil, maybe that was the problem. Anyways, the second time I made it, I used half the amount of coconut oil that the recipe called for and it turned out wonderful! It really is a good recipe, but maybe you should use less coconut oil if you live in a hot, humid environment like I do. I live in west central Florida.

      Reply
    14. Amber says

      January 13, 2016 at 7:05 pm

      This is way late, but perhaps chickpeas might sub for nuts for Cara? Although some nut allergies are legumes allergies also...

      Reply
    15. Kate Eastmead says

      January 29, 2016 at 9:55 pm

      Will this fudge melt or get squishy if left out at room temp? I need to be able to wrap the squares in plastic wrap and hand them out in goodie bags. Will this work? Is it possible to bake this recipe like dairy fudge so it becomes more solid at room temp?

      Reply
      • Kiersten says

        January 30, 2016 at 7:36 pm

        Baking the recipe wouldn't work and it does get really soft at room temperature; this is definitely different than regular fudge!

        Reply
    16. Amanda says

      May 25, 2016 at 7:47 pm

      I had a separation problem and believe that it was due to heat generated by my food processor. The next time I make this, and it will happen, I will blend the dry ingredients first so that the nuts will be blended with the chocolate. And then add the rest. These are so good!

      Reply
      • ALLI HOGAN says

        December 21, 2016 at 10:16 pm

        Chopping the nuts in the blender first helps. I used egg beaters to mix everything together. That works.

        Reply
    17. ALLI HOGAN says

      December 21, 2016 at 10:11 pm

      I added 1 TBSP more syrup and 1 t sp more vanilla. I like my fudge sweeter.

      Reply
    « Older Comments
    5 from 2 votes (2 ratings without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    4.7K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.