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Easy 4-Ingredient Chocolate Vegan Fudge Recipe

Easy 4-Ingredient Chocolate Vegan Fudge

This no-bake vegan fudge combines dairy-free dark chocolate, smooth nut butter, maple syrup, and vanilla for a rich candy that sets beautifully in the refrigerator. It yields about 16 small squares.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 1 minute
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (170 g) Dairy-free dark chocolate chips or chopped vegan chocolate
  • 1/2 cup (120 g) Smooth natural peanut butter or almond butter
  • 1/4 cup (60 ml) Pure maple syrup
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Line an 8-inch (20-cm) square pan with parchment paper, leaving paper overhanging on two sides. This sling will let you lift the chilled fudge out easily.
  2. Melt the dairy-free chocolate and nut butter together gently in a double boiler, or microwave them in 20- to 30-second intervals, stirring after each interval. Continue only until smooth and fluid.
  3. Remove the chocolate mixture from the heat and stir in the maple syrup and vanilla extract. Mix until the fudge base is glossy, evenly blended, and free of streaks.
  4. Pour the mixture into the lined pan and spread it into an even layer. Refrigerate for 1 to 2 hours, or freeze for about 30 to 45 minutes, until firm.
  5. Lift the fudge from the pan using the parchment handles and place it on a cutting board. Use a warm, sharp knife to cut it into approximately 16 small squares.

Notes

Use well-stirred, pourable nut butter and melt the chocolate over low, gentle heat to prevent graininess or seizing. Store the fudge in an airtight container in the refrigerator for about 1 to 2 weeks, or freeze it for approximately 2 to 3 months.