Two-Ingredient Vegan Fudge
What is the food that is the taste of Christmas for you?
For me, it’s my mom’s smoked gouda cheeseball we would make and deliver to friends every year. We’ve been trying to find a decent substitute Christmas food tradition since going more plant-based.
For my husband, it’s fudge. Making fudge at Christmas is a non-negotiable for him. His favorite Christmas treat was much easier to vegan-ize, and this version is so much more simple to make than traditional fudge! He’s very happy with it.
The base of this fudge is made of only two ingredients, and then you can top it with whatever you love most—nuts, coconut, dried fruit, crushed candy canes, pretzel pieces, salted carmel–you name it! I’ve been meaning to try swirling peanut butter in the top. Let me know what you try!
So what are the two ingredients, you ask? Most 2-ingredient fudge recipes are made with either marshmallow creme or peanut butter, along with chocolate chips. This one is our own invention, inspired by a frosting recipe made with the same two ingredients.
This fudge is as simple as putting coconut milk and chocolate chips in a bowl, and melting them together. On top of that, YOU CAN USE THE MICROWAVE, making this recipe the absolute fastest recipe on my blog (but also the unhealthiest….coincidence?).
Swirl together, pour into a loaf pan, top with desired toppings, and let chill until firm. Five minutes of work, tops, and you’re done-zo.
Vegan, gluten-free, creamy, rich, melt-in-your-mouth Christmas perfection. Definitely not healthy, but a step up from the traditional fudge recipe that has butter, milk, white sugar, marshmallow creme and/or sweetened condensed milk. I like that it’s not overly-sweet like many fudges are, but is a more dark-chocolate fudge. Of course, this all depends on how dark chocolate of chocolate chips you use.
I use the Kirkland brand of chocolate chips found at Costco, because they are dairy-free. Dairy-free chocolate chips are also found in the bulk bins at Winco, in the health food aisle of most grocery stores (look for the Enjoy Life brand or Nestle’s Simply Delicious variety).
A special treat made with only two ingredients, one bowl, and 5 minutes.
- 2/3 cup full-fat canned coconut milk (use the thick, creamy milk that floats to the top of the can, not the watery milk that settles to the bottom)
- 2 cups semi-sweet or dark chocolate chips (dairy-free)
Line a bread pan with parchment paper. Set aside.
Place chocolate chips and coconut milk in a glass bowl. Microwave for 30 seconds, stir, then microwave for 20 or 30 more seconds. Stir until smooth.
Pour fudge into prepared pan. If desired, sprinkle desired toppings on and press into the fudge gently. Coconut, toasted nuts, salted peanuts, crushed pretzels or candy canes are some ideas. A sprinkle of salt is also delicious if you like sweet/salty.
Let chill in the fridge for at least 1 hour. You can also let set in the freezer for 30 minutes. Remove from pan by lifting the parchment paper. Cut into 18 pieces. Fudge does keep it's shape at room temperature, but store in the fridge when not serving for ideal firmness.
This is just pure genius that I never knew existed. Such a better alternative to the traditional sugar bombs! I felt better offering these to my children, and I will definitely be making them again. Thank you Faith!
This fudge is dangerously good and dangerously easy to make. 😆 Thank you!