This Easy Chocolate Fudge is a rich, dairy-free classic. It's smooth, thick, and melt-in-your-mouth creamy, with deep chocolate flavor and that perfect old-school candy-shop bite. Ready in about 10 minutes (plus chill time).
This vegan chocolate fudge couldn't be easier if it tried.
It's the same kind of simple, no-stress treat as my no-bake mini cheesecakes and Vegan Chocolate Pudding Parfait, with minimal effort and maximum chocolate happiness. Basically, dessert without baking - my favorite kind.
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Why This One's on Repeat
- Just pure, classic chocolate fudge and no coconut in this vegan recipe
- Smooth, melt-in-your-mouth texture with the perfect fudgy bite.
- No baking, no candy thermometer, and minimal effort.
- Perfect for holidays and gifting
- Keeps well in the fridge, making it great for make-ahead treats
Shopping List
Condensed Oat Milk: I buy sweetened condensed oat milk at Whole Foods. You can also find it on Amazon for reference, though it tends to cost a bit more there.
Vegan Chocolate Chips: The fudge's flavor depends heavily on the chocolate you choose. I use Enjoy Life Semi-Sweet Mini Chips that I buy at my local grocery store, Target, or Walmart. You can buy them on Amazon, though it also tends to cost a lot more.
See the printable recipe card for quantities and a full ingredient list.
Make It Your Own
- Stir in ½ teaspoon peppermint extract for a festive twist.
- Swirl in a few spoonfuls of creamy peanut butter before chilling.
- Add 1 teaspoon instant coffee powder to deepen the chocolate flavor.
- Sprinkle flaky sea salt on top before chilling for a sweet-salty finish.
- Press crushed candy canes, freeze-dried raspberries, or sprinkles onto the top.
Let's Make Vegan Chocolate Fudge
See the complete printable recipe card below for the details.
Step 1: Melt the vegan butter in a small saucepan over low heat until fully melted.
Step 2: Add the condensed oat milk, vegan chocolate chips, and salt, and stir gently until the mixture is completely smooth and glossy.
Step 3: Pour the melted chocolate mixture into a parchment-lined pan and smooth the top with an offset spatula or spoon.
Step 4: Refrigerate until firm, then lift the fudge out and cut into neat squares for serving.
Regi's Tips
- I usually cut into 16 squares, but you can cut into as many as desired.
- Keep the heat low and stir often so the chocolate doesn't scorch.
- Don't skip the salt. A small pinch balances the sweetness, making the chocolate taste richer.
- This fudge is rich, so a little piece goes a long way.
My Favorite Ways to Enjoy This
- Serve chilled for the best firm, classic fudge texture.
- Add to a dessert platter with other treats such as Easy No-Bake Vegan Mini Cheesecakes and Vegan Chocolate Chip Cookies.
- Serve with chocolate-covered strawberries and raspberries for a nice presentation.
- Wrap in squares for gifting. This fudge is perfect for holidays and parties.
- Top with flaky sea salt right before serving.
Vegan Fudge FAQS
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Yes. Freeze in a sealed container for up to 2 months. Thaw in the fridge before serving.
It may need more chilling time, or the chocolate-to-milk ratio may have been a little low. Using enough chocolate helps it set firmly.
Don't leave me hanging - drop a comment and tell me how this Easy Chocolate Dairy-Free Fudge turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Easy Chocolate Fudge (Non-Dairy)
Equipment
Ingredients
- 2 cups mini semi-sweet vegan chocolate chips
- 1 11-ounce can sweetened condensed oat milk
- 2 tablespoons vegan butter
- pinch salt
- ½ cup walnuts or pecans optional; chopped small
Instructions
- Prep the pan: Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy lifting.
- Melt the base: In a saucepan over low heat, melt the vegan butter. Then add chocolate chips, condensed oat milk, and salt. Stir constantly until everything is melted, glossy, and completely smooth. Remove from heat and fold in nuts if using.
- Chill: Pour into the prepared pan and smooth the top with a spoon or offset spatula. Refrigerate for 4 hours or more, or until firm.
- Slice and enjoy: Lift out and cut into the desired number of squares.
Regi Pearce says
I love how easy this vegan fudge is to make. It’s rich, creamy, and tastes like classic chocolate fudge without the dairy or coconut flavor. So good!