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!
Vegan Fudge
Ingredients
- â…” 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
So I made this for a girls night. It is 100% delicious. But we’re Brits. This isn’t English Fudge. It is more like what we would call a truffle. But all the same, we ate it merrily. And I would definitely make again. Well done! As always, your recipes are 10/10.
Your review made our day, Diana! Thank you for taking the time to share your thoughts and for trying out the fudge.
I made this tonight. It is excellent. My carnivore wife has had two helpings so far!
We’re over the moon to hear you two enjoyed the recipe, Howard. Thanks for your kind words!
Sooo umm I just made this today and might be struggling to not eat it all myself today. Pretty much my new go to pms chocolate fix.
Also, how have I been allergic to milk my whole 37 years of life and not know there’s vegan sweetened condensed milk. Nisha just changed my life on so many levels, 5 starts isn’t enough!
We’re over the moon to hear you enjoyed the fudge, Rachel. And so cool it introduced you to sweetened condensed coconut milk! Thanks for the kind words :)
I made this today. It was easy and pretty fast. I tasted the spatula I had used to guide the mixture into the bread pan. It was very yummy and did remind me of Ferrero Rocher, so knew I was on the right track. As always, your recipe is .
When I think fudge, the memories that come to mind are sweeter than this is. I’m guessing I would want something in the 55% cacao range, rather than the 70 I used. What I have found over the years is that dark chocolate is more satisfying than milk chocolate, so I prefer it.
So this is better fudge than the fudge of my youth. I also like this better than your brownie recipe which is excellent, but has so much sugar. I’ll definitely make this more often than the brownies.
We’re thrilled you enjoyed the fudge, Kenneth! Thanks for the lovely review!
Can I use regular oat milk instead of the condensed milk?
Hi Colleen, regular oat milk unfortunately won’t work.
You can use full-fat coconut milk instead of either of the condensed plant milks, though the texture will be softer. We have the directions for that in the FAQ section if that’s something you’d like to try!
You could probably also use a good-quality, thick vegan coffee creamer in lieu of the condensed milk, but we haven’t tried it ourselves.
Surprisingly easy to make and was absolutely delicious. Didn’t add salt to top and used good quality hazelnuts and 80% chocolate. Used Carnation vegan condensed milk available in the UK.
Excellent
Katen, So glad to hear you loved this recipe!
This will be my second year using this recipe as gifts for friends!
Awesome, Tasha! Thanks for sharing!
This recipe should come with a warning, it’s seriously good and very addictive 🤩 I made it at Christmas and even my non-vegan family loved it. Easy to make, not many ingredients and easy instructions, I will be making this regularly.
Awesome, Jennie. Thanks for your comment and for taking the time to review!
I made this fudge for Christmas tomorrow and had a sneaky taste. It is so easy to make and very delicious! This will be made again, thanks Noah’s for yet another amazing recipe.
Jennie, So glad to hear you loved the fudge! You’re welcome for the recipe :)
Can you melt chocolate using double boiler pan on stove? I don’t use microwave
Hi Suzanne, yes you can use a double boiler pan to melt the chocolate. You can melt the chocolate and then add the condensed coconut milk and stir through for 90 seconds or until well combined.
Can I substitute something for the almond butter for nut free?
Susan
Hi Susan, sunbutter would work nicely!
this was so delicious! It made me so happy to have a great festive treat to share with vegan-sceptical family :) I substituted peanut butter for almond, because that was what I had, and it was lovely.
Thank you Nisha. I have lots of allergies, as well as being vegan, and your recipes always give me lots of inspiration and delicious dishes.
Awesome! We’re so glad to provide you and your family delicious food year-round :)
I have tried a variety of vegan fudge recipes, and this is by far the best. I didn’t have hazelnuts, so I used macadamia instead. I’ll be giving this as holiday gifts to friends and family. Thank you, Nisha!
Awesome, Anna. Thanks for your comment and for taking the time to review!
I’m wondering if I could use cashew butter instead of the almond butter, and also replacing the hazelnuts with walnuts. What do you think, thanks for any help.
Hi Ronnie, yes we think it would work! It wouldn’t be like a ferrero rocher but it would still be vegan fudge nonetheless. Enjoy :)
Everyone loves it. Tried a vegan white chocolate version using salted toasted macadamia nuts with cashew butter ( same measurements) and it’s dare I say even more unctuously delicious. Takes longer to set in fridge but the wait is worth it.
Thanks for sharing, Scott! Sounds wonderful!
Very decadent and plan to make it again soon – thank you!
Awesome, Nina. Thanks for your comment and for taking the time to review!
Where do you find vegan chocolate?
Hi Anshula, you can find vegan dark chocolate just about anywhere! Just make sure to look out for milk on the ingredients/allergen list, as some dark chocolate does contain dairy.
I made this recipe today and it was divine. Husband loved it as well. Thanks for sharing Nisha.
Thanks for the lovely feedback, Shruti!
Wow! This was so good! Rich, dense, and creamy textured fudge. The hazelnuts sent it over the top (and I found roasted chopped hazelnuts at the grocery which made the recipe next to no work)!
Awesome, Emily. Thanks for your comment and for taking the time to review!
Hey Nisha, do you think tahini would work instead of almond butter?
Hi Aliyah, it should work pretty well. Tahini tends to be less thick than almond butter, so the fudge consistency might be slightly different, but we’re sure it will be incredibly delicious!
This is an easy to follow recipe, without a lot of ingredients, and it turned out perfectly! Another Christmas tradition will be making this delicious fudge!
Hi Cathy, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!