Vegan Fudge (Dairy/Casein-Free, Gluten-Free)

"A delicious vegan fudge that you can't tell the difference. Feel free to add nuts, marshmallows, raisins, cranberries and other dried fruit, and anything else you might like at the end, before you put it in the pans. Cooking time is chill time."
photo by a user photo by a user
Ready In:
24hrs 10mins
81 bite-sized pieces of fudge


  • 12 cup unsweetened cocoa powder
  • 4 cups icing sugar
  • 12 cup almond milk (I use unsweetened Almond Breeze, or other non-dairy choice)
  • 2 tablespoons dairy-free margarine (I use Earth Balance)
  • 1 1 teaspoon vanilla extract (choose whatever taste you'd like) or 1 teaspoon mint extract (choose whatever taste you'd like)
  • 12 cup chocolate chips (I use Enjoy Life)


  • In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
  • In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
  • Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
  • Stir in extract.
  • Spread into a 8x8 silicone pan and refridge until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
  • Cut into small pieces (or large pieces if you prefer!). I cut it in about a 9x9 squares, so they are bite sized pieces.
  • Notes: I froze this after it was solid and we snacked on some to save for Christmas trays and it was perfect, but once left out for a bit it got a little soft. It still tasted like 'real' fudge though!

Questions & Replies

  1. Can I Use vegan margarine in This recipe?


  1. One of my co-workers practically swooned when she tasted this as she has sorely missed fudge since going gluten/dairy free. It was also a big hit with those without dietary restrictions! I used a Ghirardelli 70% cacao bar for the chocolate as it does not have dairy either and was easier to find than the dairy-free chocolate chips. Thank you Laurie150 for such a great recipe. I like the way you spell your name too! :) Laurie
  2. Love this fudge!! I used vanilla almond milk, so I didn't add any vanilla extract. Worked great!!! So good (and easy) I made a second batch. I highly recommend.
  3. I’m going to make it For The First Time And I’m useing vegan margarine
  4. I call this the magic fudge recipe - it is the coolest thing to watch the bowl of sugar/choclate turn into fudge before your eyes. The taste is amazing - only thing is the first time I doubled the chocolate chips by mistake, and it was perfect, this time I followed recipe to a T and it is a bit soft - I suggest 1 cup of Enjoy Life Chocolate chips for a seriously fabulous fudge that is better than any I have made using non vegan ingredients - soft rich and delishious, my kids and I are HOOKED!! Thanks for this recipe <3
  5. This tasted identical to regular fudge, yes it's softer than regular fudge but I am going experiment more to get the firmer texture. My allergic family member was so grateful for this along with the GF/DF peanut brittle I made for him for Christmas. THANKS FOR POSTING!


I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free. I used to get sick from garlic and onions, so if they are missing from recipes - throw them in! I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.
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