Easy 3-Ingredient Vegan Chocolate Fudge

If you don’t feel like baking, but you crave a simple and delicious treat, this creamy and rich vegan chocolate fudge is the way to go! It requires only 3 main ingredients and takes 10 minutes of your time (the freezer will do the rest). Also, it’s totally healthy and good for you. Oh, yes, this fudge is a complete chocolate perfection.

The secret ingredient for making this chocolate fudge extra creamy is adding coconut cream. The easiest way how you can get coconut cream is to chill a can of coconut milk in the fridge overnight. The next morning scoop off the solid white cream part that’s formed on the top of the coconut water. You can save coconut water for smoothies or drinks.

For a rich chocolate taste and nutrition punch, I used dark chocolate with 90% cacao content and added maple syrup for sweetness. But you can go down to 70% cacao content for a sweeter fudge.

Although a lot of people (especially those who want to lose weight) avoid eating chocolate and consider it an unhealthy food, this strategy may not be the best one. Sure, there’s no question that milk and white chocolate both are packed with sugar and offer close to zero benefits. However, things are totally different when it comes to dark chocolate.

If the chocolate has at least 70% of cacao content, it offers quite impressive health benefits. Some doctors even say that dark chocolate is your healthiest choice when it comes to sweets cravings. Dark chocolate is rich in antioxidants that protect your body from free radicals. And because of the increased blood flow to the brain, dark chocolate boosts your brain power and memory (hello, exams!).

But now let’s make some delicious vegan chocolate fudge!

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Easy 3-Ingredient Vegan Chocolate Fudge

Makes 12 pieces


  • 100g dark chocolate (at least 70% cacao content, I used 90%)
  • 1 cup coconut cream (from 1 can of coconut milk)*
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract (optional)
  • toppings of your choice – nuts, berries or seeds (I used goji berries, almond flakes, and Himalayan salt)


  1. Heat a small saucepan over medium heat. Melt the coconut milk, add chocolate, maple syrup, and vanilla. Don’t worry if the mixture get’s a bit lumpy. Stir well until it’s smooth. Be careful not to burn it!
  2. Transfer the mixture to a box layered with baking paper (I used 20 x 13 cm box) and chill in room temperature. Add toppings and put into the freezer. Freeze for at least 4 hours or overnight.
  3. Thaw 20 minutes before serving. Chopp the fudge into bite size pieces and enjoy!

* To get the coconut cream from coconut milk, chill a can of coconut milk in the fridge overnight (or for a couple of hours). Then scoop off the solid white cream part that’s formed on top of the coconut water (save coconut water for making smoothies or drinks).

P.S. For more chocolate heaven, try out these almond stuffed chocolate dates, banana muffins and vegan donuts!

12 Vegan Substitutes

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