This delicious Vegan Chocolate Fudge is perfect for Christmas gifts, dessert, or even an indulgent Christmas snack! Trust me, your non vegan friends will never guess that this fudge is dairy free.
You could make this recipe with all sorts of flavours, but my favourites so far are vanilla and mint.
This recipe uses vegan coconut sweetened condensed milk. If you’re like me and don’t like the taste of coconut, don’t worry – you can’t taste it at all in the fudge!
I have been able to find Coconut Sweetened Condensed Milk in the supermarket here in Australia, but it might take some searching. So far I’ve found it in Woolworths in the Asian cooking section, and in the specialty vegan section of the IGA. It’s much cheaper if you can get it from Woolworths than a Health Food store.
This recipe uses white and dark vegan chocolate. You can use the Sweet William brand of white chocolate, which you can find in IGAs or some Coles supermarkets. If you can’t find white chocolate, you can use Cacao butter, but this has a slight mint taste to it, so I would only use it for the peppermint flavour.
In order to create the marbling effect, you need to make both the dark and white chocolate fudge at the same time. If you make the dark chocolate first, then it sets before you can put the white chocolate over it, and the two don’t mix well. If you really need to make them one at a time, then you can just make a two tone fudge that will taste just as good!
To Make Vegan Chocolate Fudge
Prepare a medium sized baking dish or high sided baking tin by lightly greasing the base and sides, then line the base and two sides with baking paper.
Place a heat proof bowl over a saucepan with water. Make sure that the water does not touch the bowl, otherwise the chocolate will get burnt. You will need to set up two of these steamers if you would like to marble the chocolate for the fudge.
Add the chocolate and condensed milk to each steamer bowl. Stir, over heat, until the chocolate is melted and smooth.
Add flavourings to the white chocolate mix.
Pour the dark chocolate mix into the prepared baking dish, reserving about 2 Tbs of the dark chocolate mix. Smooth the top. Pour over the white chocolate mix and smooth the top.
Dollop the remaining dark chocolate mix over the the top. Swirl a butterknife through the chocolate to create a marble pattern.
Refrigerate for at least 4 hours, until the fudge is firm.
The fudge can be stored in a sealed container in the refrigerator for up to 4 days, or frozen.
Vegan Chocolate Fudge
- 300 g Vegan Dark Chocolate
- 300 g Vegan White Chocolate
- 2 320 g tins of Vegan Coconut Condensed Milk
- 1 – 2 tspn Peppermint Esence OR
- 1 – 2 tspn Vanilla Essence
- Prepare a bakind dish or high sided baking tins by lightly greasing with spray oil or vegan butter. Line the base and two sides of the dish with baking paper, ensuring that goes up over the sides by a few cms to help remove the fudge when it is set.
- Set up two heat proof bowls each over a saucepan of water. Make sure the water does not touch the bottom of the bowl or the chocolate will burn.
- Place the dark chocolate and 1 tin of condensed milk in one bowl, and the white chocolate and other tin of condensed milk in the other. Place saucepans over medium heat.
- Stir each bowl of chocolate over the heat until melted and smooth. Once the white chocolate is melted, mix in the peppermint or vanilla.
- Once melted, remove the bowls from the water. Be very careful when taking them off the saucepan, as the trapped steam will escape up the sides of the bowls as you remove them and could burn. Pour the dark chocolate into the prepared baking dish, reserving approximately 2 TBS, and smooth with a spoon.
- Pour the white chocolate mix over the dark chocolate and smooth the top.
- Dollop the remaining dark chocolate mix over the top. Swirl a butter knife through the fudge to form a marble effect.
- Refrigerate for at least 4 hours until firm. Cut into pieces and serve.
- Fudge will keep for approximately 4 days in the fridge, or can be frozen.