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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!
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!