Vegan Fudge Made Easy
Updated: Mar 3, 2020
So I’ve made this melt and mold vegan fudge before and this time I’m blogging about it because I actually got pictures before anyone could dig into it! I say it’s melt and mold because all of your ingredients get mixed together and then you get to use (almost) any mold your fudgey heart desires to shape it.
I typically make one large fudge loaf and cut it once it has set but seeing as how it’s Valentine’s day coming up I couldn’t miss out on an opportunity to use my heart silicone baking dish, very similar to this one. The cool thing about the dish is that you can use it in the oven or chilled.
If you’re lost on a locale for vegan chocolate chips these mini chips and these dark morsels are the exact two we buy for all of our baking.
This recipe is enough to make 1 regular sized loaf dish or 6 large chocolate hearts.
What you’ll need…
1 c. vegan dark morsels
1 c. vegan semi-sweet mini chips
1/2 c. hazelnut chocolate or chocolate peanut butter
1/2 c. full-fat coconut milk
pinch of table salt
3 tbsp. maple syrup (no substitutions please)
chopped walnuts (very optional)
What to do…
Take all of your ingredients (minus the walnuts if you are using them) and add them one by one to a medium-sized saucepan on low heat. You’ll need to constantly stir your mixture to avoid it burning.
Once the mixture is fully melted (the chocolate chips will be melted) spoon it into your mold or parchment-lined dish. Add the chopped walnuts, if using them, and set in the fridge to chill. If your kids rule your fridge, as mine do, you’ll want to cover your fudge with a piece of parchment paper to be sure nothing falls in it.
Chill the fudge for approximately three hours. If you made one loaf of it chill for at least five hours.
Once it has set store in an airtight container.
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