|Nutritional Guidelines (per serving)|
|Servings: Makes 64 1-inch pieces|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Fudge is normally made with milk and butter so it is not a sweet treat vegans or those allergic to dairy can enjoy. However, this recipe substitutes soy milk and coconut milk, as well as dairy-free chocolate chips and soy margarine, making it the perfect chocolate confection for those who cannot eat dairy or are on a vegan diet.
After about 5 minutes in the microwave to melt everything, the mixture is poured into a baking pan and chilled for just a few hours until set, making this vegan chocolate fudge recipe an ideal make-ahead dessert or edible hostess gift.
Grease an 8 by 8-inch baking dish and line with parchment paper, so that the parchment hangs over the sides slightly (for easier removal). Set aside.
In a medium-sized heatproof bowl (that's big enough to fit the ingredients but small enough to fit into the microwave), mix together the soy milk and confectioners' sugar, stirring until smooth and combined.
Add the coconut milk and mix until smooth. Add the chocolate chips and soy margarine pieces, and stir until evenly mixed.
Microwave the mixture on medium power for 2 to 5 minutes, stirring every minute or so until all of the chocolate chips have melted. Remove from the microwave and stir the mixture until it is smooth and even in consistency and color.
Pour into the prepared parchment-lined dish and refrigerate until set, 3 to 4 hours. Cut into 1-inch squares and serve cold.
Although microwaving may be convenient, it does require the cook to pay attention during the process. It is important to stir intermittently while microwaving so the mixture melts evenly and does not burn; make sure to stop cooking every minute and mix until the chips are melted. Due to residual heat, you can remove the dish from the microwave before the chocolate chips are completely melted and simply stir until the ingredients are smooth and creamy.
You can store the fudge in an airtight container at room temperature for 1 to 2 weeks, or refrigerate it to keep it 2 to 3 weeks longer.
Other Vegan Fudge Recipes
If you'd like to add a bit of crunch to your chocolate fudge, you can simply stir some chopped nuts into this recipe before pouring into the baking pan, or try another simple dairy-free fudge recipe with walnuts. Using soy creamer or liquid non-dairy creamer makes a richer and creamier chocolate fudge, and adding avocado into your fudge recipe brings a bit of nutrition to this sweet treat. If you are a peanut butter fan, a vegan peanut butter fudge, combining vegan margarine with peanut butter, vanilla, and powdered sugar, makes for a simple and delicious dessert. Or try making it with a bit of cocoa for a vegan chocolate peanut butter fudge.