Super Easy To Make Dairy Free Chocolate Fudge Recipe

I never imagined dairy free fudge this easy. I call it my two ingredient Dairy Free Fudge and it only needs a 13.4 to 14 oz can sweetened condensed coconut milk (full fat) and 12 oz dairy free chocolate chips or chopped vegan dark chocolate. Read on to learn how simple it is.

I gave up dairy and thought I was done with proper chocolate, then I found a little trick that made me change my mind. This Super Easy To Make Dairy Free Chocolate Fudge calls for 1 (13.4 to 14 oz / 395 to 400 g) can sweetened condensed coconut milk (full fat) and 12 oz (340 g) dairy free chocolate chips or chopped vegan dark chocolate, yet it somehow feels indulgent.

Call it a Vegan Fudge Recipe 3 Ingredients delight — Dairy Free Fudge that even Fudge Recipes Chocolate fans admit is worth a second slice. I still can’t explain why it’s so addictive, but it is.

Why I Like this Recipe

– I love how creamy and rich it is, it just melts in my mouth every time
– Its stupid low effort so I dont overthink dessert after a long day
– Everybody always wants some when I bring it to a party, so I feel like a hero
– It hits my chocolate craving without making me feel too full or guilty

Ingredients

• Sweetened condensed coconut milk is high in sugar and carbs, low in protein.
• Provides rich saturated fat from coconut, which makes it silky and firming.
• And it gives the fudge sweetness and chewiness, no added dairy, so vegan friendly.
• Use full fat for best texture, but it’s sugars spike glycemic load.
• Dairy free chocolate supplies the chocolate flavor, antioxidants vary by cocoa percentage.
• Mostly fat and carbs, small amounts of protein and fiber if dark chocolate.
• Higher cocoa gives less sugar, more intensity and deeper cocoa bitterness.
• Melts smooth into the mixture, helps set the fudge and add structure.

Ingredient Quantities

• 1 (13.4 to 14 oz / 395 to 400 g) can sweetened condensed coconut milk (full fat)
• 12 oz (340 g) dairy free chocolate chips or chopped vegan dark chocolate

How to Make this

1. Line an 8×8 inch baking pan with parchment paper leaving some overhang so you can lift the fudge out later, set that aside.

2. Chop the chocolate if using a bar, or measure 12 oz chocolate chips, then open the can of sweetened condensed coconut milk (one 1
3.4 to 14 oz can) and put both into a heatproof bowl.

3. Choose microwave or double boiler to melt: For microwave heat in 30 second bursts, stirring well between each burst, until totally smooth, usually 1 to 2 minutes total; for double boiler, set the bowl over a pot of barely simmering water, stir constantly until smooth, about 5 to 8 minutes. Don’t let steam or water get into the chocolate and don’t overheat or it can seize.

4. Stir the mixture vigorously until glossy and fully combined, scrape down the sides so no dry chocolate remains, taste a little to check sweetness if you must, but remember it’s already sweet.

5. Pour the warm chocolate-coconut mixture into the prepared pan, use a spatula to spread it evenly and tap the pan on the counter a few times to pop any air bubbles.

6. Let it cool at room temperature for 10 to 15 minutes, then move to the fridge to set for at least 2 to 3 hours, or overnight for firmer fudge; if you’re in a hurry put it in the freezer for 30 to 60 minutes but keep an eye on it.

7. Lift the set fudge out using the parchment overhang, place on a cutting board and cut into squares; for clean slices run a sharp knife under hot water, wipe it dry and slice, repeat between cuts.

8. Store the fudge in an airtight container in the fridge for up to 2 weeks or freeze for longer, and let pieces come to room temp a few minutes before eating if they’re too firm.

Equipment Needed

1. 8×8 inch baking pan
2. Parchment paper (with some overhang)
3. Large heatproof bowl
4. Microwave or a small saucepan for a double boiler setup
5. Rubber or silicone spatula
6. Sharp knife (for cutting the fudge)
7. Cutting board
8. Can opener (for the coconut milk)
9. Kitchen scale or measuring cup for the chocolate and can weight

FAQ

Super Easy To Make Dairy Free Chocolate Fudge Recipe Substitutions and Variations

• Make your own sweetened condensed coconut milk: simmer 2 cups full fat coconut milk with 1 1/4 cups granulated sugar until it reduces to about 1 1/3 cups, cool and use 1:1 for the canned amount.
• If you can’t find that, use a store bought sweetened condensed oat or almond milk (vegan) 1:1 as a straight swap.
• Swap the dairy free chips for 12 oz chopped vegan dark chocolate bar, same weight, melts the same and usually tastes richer.
• Or replace the 12 oz chocolate with a cocoa-based mix: whisk 3/4 cup unsweetened cocoa, 3/4 cup melted coconut oil and 1 to 1 1/4 cups powdered sugar until smooth; use in place of the chocolate for a slightly softer, intense fudge.

Pro Tips

– Keep everything bone dry and go low and slow with heat. Even a tiny drip of water makes chocolate seize, so dry the bowl and spatula first. If it does seize, stir in a teaspoon of neutral oil or a splash of extra full fat coconut milk, warm gently, and it usually smooths out.

– Use real chopped chocolate if you can, not just chips. Chips have stabilizers that can make the fudge less silky. Also mixing a higher cocoa dark chocolate with a small amount of milk-style vegan chocolate will make the texture softer if you want that.

– Boost the flavor after the chocolate is melted and slightly cooled. A pinch of flaky sea salt on top, 1/4 teaspoon instant espresso powder folded in, or a splash of vanilla can make it taste richer. Dont add water based extracts while its piping hot or you risk texture problems.

– For perfect slices and storage: let it cool at room temp first, then chill so it firms evenly. Use a knife warmed under hot water and wiped dry between cuts, or dental floss for clean squares. Store in an airtight container and let frozen pieces sit a few minutes at room temp before you eat em so they soften up.