One of my favorite pre-vegan holiday treats was fudge, so I’m super excited to share this wildly delicious vegan fudge recipe! This fudge legitimately tastes like a Ferrero Rocher (those delightful chocolate hazelnut candies that are sadly not vegan)! It’s pure decadence, just like fudge should be around the holidays (it makes an excellent edible gift!).
That said, this vegan fudge is a little more grownup than the classic. First, it uses dark chocolate to avoid being too sweet. Fudge is already so rich that too much sweetness makes it cloying and inedible IMO. Second, it adds toasted hazelnuts. The crunch adds a nice contrast to the rich creamy fudge texture, and of course chocolate + toasted hazelnuts = heavenly Ferrero Rocher flavor.
This fudge recipe is also ridiculously easy and quick to make. If you’re a fan of quick, no-bake chocolate treats, be sure to also check out my Salted Chocolate Cream Tart. For something on the healthier side, my No-Bake Cookie Dough Bars are a great choice.
How to make vegan fudge (step-by-step photos)
Toast the hazelnuts on a sheet pan in the oven (350ºF for 10 to 13 minutes). Transfer the hot hazelnuts to a thin dish towel and wrap it up in a tight ball. Allow to steam for 2 minutes. Use your hands to vigorously rub the hazelnuts to help remove the skins. Roughly chop the hazelnuts (no need to finely chop).
Add the chocolate chips and condensed coconut milk to a medium-sized heat-proof bowl. Microwave on high for 90 seconds. Allow to sit undisturbed for 1 minutes, then whisk until chocolate is melted and mixture is thick and well-combined.
Working quickly so that the chocolate stays warm, add the almond butter, vanilla, and a pinch of salt.
Whisk until well-combined and thick. Fold in the chopped toasted hazelnuts with a silicone spatula.
Line a loaf pan or a square 8×8″ baking pan with parchment paper. Transfer the fudge into the pan, spreading it out with a silicone spatula.
Refrigerate the fudge for 1 to 2 hours until set. Use the parchment paper to remove the fudge from the pan. Allow to come to room temperature, then slice and serve.
Tips for making this recipe
Work quickly. You want to mix the ingredients while the chocolate and milk are still warm. Luckily, it takes less than 5 minutes to whisk everything together, so it’s not hard. Just don’t pause to take a hundred photos and videos like I did ;)
Pick the right pan for your desired thickness. For thick/tall fudge pieces (as you see in the photos), you have two options. One, you can use a 8×4-inch or 9×5-inch loaf pan (as you can see in the step-by-step photos above).
Or, you can use an 8×8-inch baking dish, but don’t spread out the fudge evenly across the pan surface. Instead push the fudge into one-half or two-thirds of the baking pan, leaving the other part of the pan empty. Essentially, you are layering the fudge on top of itself to make it thicker. The fudge is pretty malleable, so you should be able to do this easily with your hands.
For thinner fudge pieces (it is very rich, after all): use an 8×8 square baking pan and spread it out across the whole surface of the pan. You could also use a glass storage container/tupperware.
Use condensed coconut milk for the most classic fudge texture. In my tests, sweetened condensed coconut milk (affiliate link) made for the most traditional fudge texture: smooth, moist and soft. This makes sense since traditional fudge is typically made with condensed cow’s milk.
Sweetened condensed oat milk also worked, but produced a stiffer texture. It’s still a great option if you have a coconut allergy.
Note: If you can’t find sweetened condensed coconut milk, full-fat coconut milk does work, but you need to do a few things differently. I’ve included instructions in the FAQ section below.
Use the appropriate cacao content for your fudge. If you like your fudge very sweet, feel free to use a cacao percentage as low as 55%. If you like it less sweet, feel free to use a cacao percentage as high as 75%. I typically use dark chocolate in the 63-67% range.
Frequently Asked Questions
You can find sweetened condensed coconut milk (or oat milk) at specialty grocery stores like Whole Foods, or online. If all you can find is a 7.4-ounce can instead of an 8-ounce can, that’s also fine.
Nature’s Charm is the brand I use for condensed coconut milk (they also carry condensed oat milk). Let’s Do Organic and Nature’s Greatest Foods also sell condensed coconut milk. (affiliate links).
Yes, you can use full-fat coconut milk, though the texture will be softer. Pour the milk into a bowl and stir well before measuring out the 8 ounces. Since there’s no added sugar in the coconut milk, you’ll want to add some sifted organic powdered sugar along with the almond butter. I’d start with 1/4 cup, taste and add more as needed to your taste. If you use chocolate with a lower cacao percentage or sweeter chocolate, like Enjoy Life vegan chocolate chips, you may not need to add sugar.
The texture will be on the softer side, so I like transfer it to the freezer for 90 minutes to set up. And store leftovers in the fridge (or freezer). It will get melty on the countertop!
You could probably also use a good-quality, thick vegan coffee creamer in lieu of the condensed milk, but I haven’t tried it myself.
Wrap the fudge tightly in plastic wrap (or in an airtight container) and store on your counter or in the pantry – it will stay good for at least one week.
You can also store it longer by refrigerating it or even freezing it (though freezing it does change the texture a bit). Just let it come to room temperature before eating.
You can use dark chocolate bars or a bittersweet baking chocolate bar. Just chop them up pretty finely before adding to the microwave with the milk.
I hope you enjoy this vegan fudge as much as we do! If you love the recipe, please be sure to rate and review it below :)
PS: this fudge makes a great edible present for the holidays!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Fudge
Ingredients
- ⅔ cup (90-100g) hazelnuts
- 8 ounces (227g) sweetened condensed coconut milk*
- 12 ounces (340g) dark chocolate chips or chunks (60%-70%)**
- 1/2 cup (125g) unsweetened, creamy almond butter
- 1 teaspoon pure vanilla extract (not artificial)***
- Sea salt
Instructions
- Preheat the oven to 350ºF/175ºC. Spread the hazelnuts out on a rimmed baking sheet. Roast in the middle rack of the oven for 10-13 minutes, until very fragrant and toasty (smaller-sized hazelnuts need just 10 minutes).
- Immediately transfer the hazelnuts to a clean, thin dish towel and wrap tightly. Steam in the towel for 2 minutes, then vigorously rub the enclosed towel using your hands – the friction will help loosen the skins. It’s okay if not all the skins come up. Roughly chop the hazelnuts once cool enough to handle (no need to chop finely).
- Lightly oil an 8×4-inch or 9×5-inch loaf pan or a square 8×8-inch baking pan and line it with parchment paper (the oil helps the paper stick to the pan, but doesn't go into the actual fudge).****
- Add the condensed coconut milk and chocolate to a heat-safe bowl. Microwave on high for 90 seconds.*Remove from the microwave and allow to rest without touching for 1 minute, then stir with a silicone whisk until smooth and completely melted. While the chocolate mixture is still warm, add the almond butter, vanilla, and a pinch or two of sea salt. Whisk until well combined – it will be quite thick. Fold in the chopped hazelnuts with a silicone spatula.*Note: If your microwave is low wattage, you might need to microwave an extra 15 seconds until melted.
- Transfer the fudge into the lined pan, and pat down with a silicone spatula or your fingers to spread it out evenly. Very lightly sprinkle with sea salt, about a scant ¼ teaspoon.
- Transfer the fudge to the fridge for 1 to 2 hours until set. Allow to come to room temperature before slicing. For a more pronounced sweet-salty taste, sprinkle a pinch of flaky sea salt on the fudge before serving. Store leftovers tightly wrapped in plastic (or in an airtight container) at room temperature for 1 to 2 weeks, or in the fridge for longer. You can also freeze the fudge for up to 3 months.
Notes
Hi Nisha.
Wanted to make something for my brother-in-law who is highly allergic to dairy and was also maintaining a strict no refined sugar diet. Your fudge was perfect. I used half and half 55% and 70% dark chocolate. The only issue I had was getting a hold of sweetened condensed oats/coconut milk (hard to get where I stay) so I made my own sweetened condensed coconut milk. Not sure if it was because of that…the fudge texture was good…but would get softer pretty fast if I left them at room temperature. If there’s something I could do to correct that…would be great. Otherwise the recipe is top notch…👌🏽👌🏽👌🏽👌🏽. Thanks again.
This recipe looks great but it irks me that for a liquid ingredient, such as the coconut condensed milk hasn’t been measured out into cups. This makes it so much harder for someone like me who doesn’t have a kitchen scale.. Why not be kind and measure out the 227g of condensed coconut milk? Not much more effort on the cooks part but saves me and others so much more time and energy and makes it more likely I will try out this recipe. So irritating, especially since this is American cuisine.
Doesn’t have to be cups, millimetres are great too!
Hi N, 8 oz is one cup. Hope that helps and that you enjoy the recipe!
What can be used as a substitute for the almond butter? Can I use peanut butter? Tahini? Sesame seed butter?
Dear Nisha (again),
Another five-star recipe! This time my niece made them as one of my Christmas presents, and I have to pretend I’m very generous to allow my entire extended family to share in their greatness because I’d prefer to eat the whole tin myself. Incredible flavors and textures and such a great dessert for all of us for the last few days. WE LOVE YOUR RECIPES!
Thank you for your gifts,
Deb
Your review made our day, Deborah! Thank you for taking the time to share your thoughts about the fudge :) We appreciate all of your support!
I absolutely loved this. It is heavenly and one of the best homemade chocolate dessert I have ever had. We used 70% quality dark chocolate and condensed coconut milk. No extra sugar. (Home-)Grilled hazelnuts. I can honestly say it sits with the best pralinés you can get in my home country, France. You acknowledged it yourself it is very much like the Ferrero Rochers, but those are not even the best chocolates by french standards (and they ARE good). I find it offensive to pralinés in general to call it after the vulgar fudge: it has nothing of the rich overly sweet and greasy taste of fudge. It is a totally different league. I would recommend to rebaptise it the vegan praliné. Thanks and well done. Joyeux Noël ma Chère Nisha.
Thanks for the lovely review, Steph! We’re thrilled the fudge is a winner in your book!
So decadent. I made one batch with condensed oat milk, one with condensed coconut, and they were both amazing. I used chopped roasted hazelnuts from the store so the recipe was so fast. The 70% cocoa chips i used made this dessert very rich, and a great christmas gift.
We appreciate your feedback and support, Lillian. Thank you for leaving a review!
Was out of vanilla and could
not find hazelnuts. Substituted a half tsp peppermint extract and 1/2 c roasted walnuts. Still delicious! Thank you for the recipe and the tips!
We’re so happy the recipe went well for you, Robin!
Hi Nisha,
Could I replace almond butter with homemade hazelnut butter?
That sounds delicious, Jamie! Just ensure the hazelnut butter is on the runny side. If it’s on the thicker side, you may want to add a teaspoon or two of melted refined coconut oil or neutral flavored oil to the homemade hazelnut butter to give it a smoother consistency.
Super delicious and simple to make!
Thanks for the lovely feedback, Mariah!
Such an easy but fancy treat to keep on hand. I used dark chocolate only and would say it came out more like a truffle than a fudge – it doesn’t have the chewiness at all, but I’m not complaining!
Thanks for the feedback, Jenn. We’re glad you enjoyed the recipe and hope you can try it as written next time!
This is an absolutely brilliant recipe! The only change I made was reducing to 250g of chocolate just because I didn’t have enough, but I love the slightly softer texture it has perhaps given. Such a winner and sooooo easy to make. I can’t have dairy and this is a real treat!
We’re so happy that the fudge turned out well for you, Jessica. Thank you for taking the time to leave a comment and for trying out the recipe!
Easy to make & delicious to eat, best holiday treat recipe! :)
Mariah, thank you for your thoughtful review! We’re so happy to hear that you enjoyed the fudge.
Hello Nisha
Would pecans or walnuts work vs hazelnuts
Thanks again
Hi Jeanne, sure, it just wouldn’t taste like a ferrero rocher. The second best sub we’d suggest would be almonds, as they have a similarly crunchy texture. But if you’re a big fan of pecans or walnuts you could try those as well! Enjoy!
I took this as a treat to my bridge club. I can guarantee I am the only vegan in the group. Everyone loved it but wrinkled their noses when I told them it was vegan (haha)—then asked for the recipe! I don’t have a microwave so pulled out my old double boiler and combined the coconut milk and chocolate on the stovetop It came together like a dream. 🙏
BTW, I am definitely NOT a baker or much of a sweet eater but this was a lovely treat for this festive time of the year.
Thanks for the wonderful review, Laurie! It makes us so happy to know everyone was a fan of the fudge :)
Made double the amount as your recipes never disappoint. Of course I did not regret it, this are SOOO good! Dangerous I need to ask my boyfriend to hide them from me 😂 thanks so much for this amazing recipe!
LOL, sounds like this recipe is a real winner if you have to ask someone else to hide it from you!
Your positive feedback is the best reward for our hard work. Thank you, Tamara :)
Is it possible to make the condensed coconut milk if i dont find it? How? Thanks
Hi Angela, you can try one of these recipes (1st and 2nd) for homemade condensed coconut milk, though we’ve never made them ourselves so we can’t say exactly how it would turn out. A safer alternative would be to use canned coconut milk, as we’ve tested that ourselves. Check out the 2nd answer in the FAQ section.
where can i find the FAQ please to use coconut cream
Hi Cara, you can find the FAQ just a little above the recipe card. I will post it here for your convenience though:
“Yes, you can use full-fat coconut milk, though the texture will be softer. Pour the milk into a bowl and stir well before measuring out the 8 ounces. Since there’s no added sugar in the coconut milk, you’ll want to add some sifted organic powdered sugar along with the almond butter. I’d start with 1/4 cup, taste and add more as needed to your taste. If you use chocolate with a lower cacao percentage or sweeter chocolate, like Enjoy Life vegan chocolate chips, you may not need to add sugar.
The texture will be on the softer side, so I like transfer it to the freezer for 90 minutes to set up. And store leftovers in the fridge (or freezer). It will get melty on the countertop!”
Can you please add instructions for step 4 for those of us who do not have a microwave?
Hi Michelle, you can use the double boiler method.
Grab a heatproof bowl that can be nestled into a saucepan. Fill the saucepan up with a few inches of water – not so much that the bottom of the bowl would touch the water. Heat the water on the stove and keep at a simmer.
Add the chocolate and condensed milk to the bowl on top of the saucepan. Allow the chocolate mixture to melt, whisking into the condensed milk until smooth and the chocolate is completely melted. Once the chocolate is completely melted, keep the bowl on the saucepan for an additional 30 to 60 seconds to further warm through.
Whisk again until completely smooth.
Enjoy!