Vegan Fudge – 2 Ingredient!
the best quick & easy vegan fudge!
This 2 ingredient vegan fudge recipe is prepped in just 5 minutes! Thick, velvety squares of rich, dairy free fudge.
Irresistible Vegan Fudge
One of my favorite chocolate indulgences of all time is fudge. But what do you do when you get a craving for vegan fudge, but you can’t buy that shiz anywhere? (I mean, who sells vegan fudge?)
Make your own vegan fudge!!
Today, I’m sharing my favorite quick ‘n easy way to make vegan fudge. Today’s vegan fudge recipe calls for just 2 ingredients, literally 5 minutes of prep, and then time enough to read a few chapters while your fudge sets.
Ready to make the BEST vegan fudge ever? Let’s fudge this up!
How to Make Vegan Fudge
Learn how to make vegan fudge in just a few easy steps.
Line
Start by lining an 8-inch loaf pan with parchment paper or wax paper.
Melt
Melt your vegan chocolate chips and almond butter together. Make sure to stir until smooth and well mixed. You can melt your vegan fudge mixture together in the microwave or by using the double boiler method.
Pour
Pour your vegan fudge mixture into the loaf pan you prepared earlier. Smooth it all out into an even layer.
Freeze
Freeze until firm and slice. Then, enjoy the easiest, best vegan fudge ever!
Recommended Fudge Recipes: Low Carb Peppermint Chocolate Fudge | 2 Ingredient Chocolate Peanut Butter Vegan Fudge Recipe | 2 Ingredient Easy Keto Fudge – 5 min prep
The 2 ingredients you need for dairy free fudge
Ingredient 1 – Vegan Chocolate Chips
Ingredient 2 – Almond Butter
>>Related: Vegan Peanut Butter Cups | Keto Fudge – 4 Ways
Storing and Freezing Your Vegan Fudge
Room Temperature
Day 1, make sure to keep your vegan fudge in the refrigerator. It just needs to set. Day 2 and onward, feel free to store your vegan fudge at room temperature. As always, keep your fudge away from heat sources and away from direct sunlight, as heat melts chocolate. You can keep your fudge for 2-3 weeks.
Freezer
Go ahead and store your vegan fudge in the freezer! Some folks prefer all of their desserts be chilled, and I may just be part of that group. 😉 Keep your vegan fudge in a freezer-friendly container for about 1-2 months. You can eat it as is if you like your vegan fudge firm, or you can wait for it to thaw a bit and soften up.
Substitutions
- vegan chocolate chips: feel free to use your favorite vegan chocolate chips, or even, gasp, vegan white chocolate chips! Just make sure that the chocolate you choose is your fave since it will affect the taste of your vegan fudge.
- almond butter: you can swap the almond butter in this fudge recipe for any other nut or seed butter. So try peanut butter, cashew butter, sunflower butter–anyone you’d like! Again, note that the flavor in this nut butter will greatly affect the final flavor of your fudge. So pick one you love! 😉
Just 2 simple ingredients for decadent, creamy vegan fudge that’s prepped in just 5 minutes!
Vegan Fudge Testimonials
Lily says, “I love your recipes! I have always loved fudge and finally one like this came along! It doesn’t make a mess in the kitchen either! I am now a beaming baker fanatic!”
AA says, “So I recently went no carb and have been missing out on decadent desserts so badly. I stumbled on this recipe on a Tuesday and made it on a Wednesday and Wow!!! Love it love iiiiit!!
Instead of squares I spooned them into individual muffin paper cups. I also added orange flavoring and I used crunchy cashew butter. Thank you for this recipe. Absolutely delicious.”
Eléanore says, “This is so good! I am alone at home, and I am not sure this will last long… So easy and quick to do, and the result is just amazing, thank you!”
>>RELATED: Soft Baked Chocolate Vegan Donuts Recipe (Gluten Free) | 2 Ingredient Vegan Chocolate Ganache | Vegan Chocolate Ganache Cupcakes
Keepin’ it simple, keepin’ it sane. 😉 How’d you like today’s super easy fudge recipe? Comment below if you try my recipe! I truly love hearing from you. Thankful & joyful that you’re here, sharing in these sweet vegan adventures with me and your loved ones. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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📸 Did you make this vegan fudge recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
2 Ingredient Vegan Fudge Recipe – 5 Mins Prep!
- Total Time: 5 minutes
- Yield: 18 squares 1x
- Diet: Vegan
Description
This 2 ingredient vegan fudge recipe is prepped in just 5 minutes! The best vegan fudge—thick, velvety squares of rich, dairy free fudge.
Ingredients
- 1 cup (175g) vegan chocolate chips
- ½ cup (130g) unsalted, natural almond butter or homemade almond butter
Instructions
- 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 Recipes You’ll Love
Notes
Storing Instructions: Day 1, store fudge in the refrigerator. Day 2 and forward, store in an airtight container in a cool, dark area at room temperature, or in the refrigerator, for up 2-3 weeks.
Freezing Instructions: Store in an airtight, freezer-friendly container in the freezer for 1-2 months. Very firm, but enjoyable straight out of the freezer. If preferred, thaw for 10 minutes.
- Prep Time: 5 mins
- Category: Dessert
- Method: Chill
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 87
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 8g
- Protein: 2g
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This recipe is epic, the flavor of the almond butter comes through and the texture is incredibly creamy ~ it’s a keeper!!
Thanks so much, Sue! I’m thrilled to hear that you’re enjoying my vegan fudge recipe! 🙂
Can never go wrong with fudge and I love how easy this recipe is to make!
Couldn’t agree more! 🙂
Yummy! My family is going to love this recipe! I can’t wait to give this a try! So excited! Looks so delicious and so good!
I know you’re fam is definitely gonna enjoy this one Beth! 😊
I love fudge. This looks absolutely delicious.
If you love fudge, this is absolutely the recipe for you Saif!
Hi, am about to try this, just to ask I have really nice almond butter but the chocolate that I have is actually cocoa powder, would that work? Thanks so much 😉
Hi Kate, unfortunately, using cocoa powder would require a whole other recipe. Hope you get to try this one with chocolate! 🙂
Allergic to nuts. What can I substitute?
You could try sunflower seed butter of soy butter. 🙂
I’m a strict vegetarian, so I can have dairy but no meat or eggs. Can I use regular butter instead of almond butter, or maybe coconut oil? Which would you recommend? Thanks
Hmm… I’m not sure how that would turn out. Perhaps try using 1/4 cup coconut oil and seeing how that turns out and increasing from there? I’m hesitant because almond butter is drastically different from regular butter and coconut oil. Good luck!
So good! I was skeptical at first but it was so easy I figured I would try it! After freezing it, it tastes best room temperature. I didn’t add anything in but I can imagine it would be even better with nuts or peppermint. So yum!
Woohoo! So glad that you enjoyed the fudge Britt! .
My fudge is too thin:( I just have used a pan too big. Can I re-melt it and then freeze again?
Ps tasted it when it was melted oh my goodness. Maybe that’s why it’s thin, I sampled too much
Hi Shelley! Hmm… I think so? I haven’t done it before but theoretically it should work. Let me know how it turns out. Also, your sampling comment gave me a good chuckle! 😉
I love your recipes! I have always loved fudge and finally one like this came along! It doesn’t make a mess in the kitchen either! I am now a beaming baker fanatic!
Woohoo! That is so wonderful to hear Lily! . So happy to have you!
Hi- would salted almond butter be ok?
Thanks
Yep! That will work fine. Enjoy Jan!
Hi Thank you very much for this recipe .. We don’t use “Cups measures” in France. “1/2 cup almond (cashew or peanut for me, is it ok ?) butter, does it mean 90g ? Thank you.
Hi Agnès! It’s absolutely my pleasure. 🙂 I just ran to the kitchen and measured it out on my new scale. 😉 It’s 130g for the almond butter. I’d recommend cashew butter, since it has less of a strong flavor than peanut butter. Can’t wait to hear what you think!
Thank you so much Demeter for your quick answer. It is very nice from you ♥
Cashew butter will be perfect for me since I can’t eat any almonds.
I hope I will be able to try this recipe soon !!!! It looks so delicious.
Have a nice week.
My pleasure! I can’t wait to hear what you think. 🙂 Have a fantastic week!
Thanks for this wonderful recipe. Can we store the finished product at room temperature after freezing please? Would you also have the recipe for homemade almond butter please?
Hi Crystal! Yep, you can. And I’ll add homemade almond butter to my future list of recipes. 🙂
What brand of vegan Paleo friendly chocolate chips do you use?
Hi Diana! I use Enjoy Life Chocolate Chips. Happy fudge making! 🙂
What the brand of choc chips?
Hi Carla! You can use Enjoy Life Chocolate Chips. Hope you enjoy! 🙂
Can I replace the almond butter with anything? I’m allergic to almonds.
Hi Ashley! You could try swapping it with sunflower seed butter. I haven’t tried this myself yet, so let me know how it turns out! 🙂
Hi, these look great…if I wanted to double the recipe, do you think it would work well to use an 8 inch square baking dish? Thanks.
Hi Steffanie! Yes, that should work just fine. 🙂 Enjoy!
Thanks. I made these today and they’re great! Next time, I think I’ll make two batches in the loaf pan, rather than doubling the batch in the square baking dish, so that they have the height that yours do in the pictures. I also added a 1/2 tsp of vanilla. Super easy and delicious…thanks again!
So glad to hear you’re enjoying the fudge Steffanie! Double fudge all the way! 🙂
So I recently went no carb and have been missing out on decadent desserts so badly. I stumbled on this recipe on a Tuesday and made it on a Wednesday and Wow!!!
Love it love iiiiit!!
Instead of squares I spooned them into individual muffin paper cups. I also added orange flavoring and I used crunchy cashew butter. Thank you for this recipe. Absolutely delicious.
I’m SO happy to hear that! Oh, I just love the idea of adding orange flavoring and making these in muffin paper cups. They must’ve been so cute! Enjoy. 🙂
Thank you so much for writing the equivalent in grams, that’s the only thing your website misses in my opinion ^_^
Cheers from France <3
You’re welcome Caroline! I’m hoping to get grams for more of the ingredients added into the recipes at some point. 🙂 Cheers from Boston!
This is so good! I am alone at home, and I am not sure this will last long… So easy and quick to do, and the result is just amazing, thank you!
Strawberry Mango fudge is amazing, but not as amazing as this recipe, can you make a Strawberry Mango fudge that is Dairy free and Nut free. Thanks.
How many GRAMS is 1 cup paleo-friendly vegan chocolate chips?
Hi Monika, I’ve just added the amount in grams on the recipe. Enjoy!