Two-Ingredient Vegan Fudge

A special treat made with only two ingredients, one bowl, and 5 minutes. 

Course Dessert
Prep Time 5 minutes
chilling time 1 hour
Total Time 1 hour 5 minutes
Servings 18 1-inch pieces


  • 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)


  1. Line a bread pan with parchment paper. Set aside. 

  2. 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. 

  3. 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. 

  4. 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.