You won’t believe how easy it is to make this decadent dairy free fudge. Find out how to make rich, chocolatey fudge step by step. This is a holiday recipe you’re sure to turn to again and again.
Every once in a while, I ask my readers what recipes they really miss now that they are living with food allergies. One time I had a reader share that she really misses fudge, and that she thought it was impossible to make a good fudge without dairy.
Well, I love a good challenge, and after a few tries, I came up with a recipe that’s super easy – it only requires three ingredients! That was a few years ago, and we love this recipe so much, we make it every year. It’s become one of our favorite allergy friendly desserts.
The coconut milk makes this vegan fudge silky smooth and absolutely decadent and delicious.
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Ingredients
- a can of full fat coconut milk
- dairy free chocolate chips
- powdered sugar
Sweetened condensed milk is often an ingredient in easy fudge recipes, so I wanted to come up with a good substitution for that ingredient. I found that using full fat coconut milk and whisking in some powdered sugar works very well.
I’ve tried this recipe with various brands of coconut milk, and it works the best when the coconut milk has guar gum in it, like Native Forest or Taste of Thai brand.
The gum seems to help the fudge solidify and hold its shape better. It will not set up right when you use a coconut milk without gum.
Specific Brands to Use
I prefer a dark chocolate fudge, so I use dark chocolate chips (the 85% bittersweet chips from PASCHA), or Enjoy Life Dairy Chocolate Morsels. Both work well.
Some chocolate chips contain extra oils and more sugar, and I do not know for sure how they would work in this fudge. The darker the chocolate the better.
This fudge recipe will NOT work with the Enjoy Life Mini Chips. Other readers have confirmed that milk chocolate chips do NOT work.
I use Taste of Thai brand coconut milk. This recipe has worked every time I use that brand. Native Forest Brand Coconut Milk also works well.
I prefer Wholesome brand powdered sugar that is made with tapioca starch, not cornstarch. (A reader confirmed that she made it with powdered sugar with corn, and also with tapioca starch, and the pan using cornstarch powdered sugar did NOT firm up).
If you deviate from these specific ingredients, you will probably not have success with this recipe.
You can’t use any other type of plant based milk. You can’t use melted chocolate bars. You can’t use regular sugar. If you try those substitutions, please know that your dairy free fudge will likely stay liquid and will not firm up into fudge that you can slice.
Step By Step Instructions
- Line a square pan with parchment paper.
2. Steam the coconut milk in the pan, then add the powdered sugar and stir. Add the chocolate chips, and stir until they melt.
3. Spread the fudge into the prepared pan. Refrigerate for 2-3 hours.
4. Use the parchment paper to pull the fudge out of the pan. Use a sharp knife to slice the fudge into squares.
Tips
- Line the pan with parchment paper so that it hangs over two sides. This will enable you to be able to pull the slab of fudge out of the pan and slice it into neat squares.
- Allow the fudge to cool in the refrigerator for at least 2-3 hours.
- Please use the ingredient brands that I suggest. I have tested this recipe many times. You need to use the brands suggested for the fudge to firm up and turn out correctly.
Watch the video below to see how easy this recipe is.
Taste
This fudge is decadent but not overpoweringly sugary and sweet. When I’ve eaten normal fudge in the past, it always tasted too sweet. The sugary quality was a bit too much for my taste buds.
This dairy free version is everything I think fudge should be – rich, creamy, melt-in-your-mouth, and very chocolatey.
More Dairy Free Chocolate Desserts
Disclosure: This post contains affiliate links.
Recipe
3 Ingredient Dairy Free Fudge.
Ingredients
- 13.5 ounces canned full fat coconut milk Taste of Thai brand or Native Forest brand
- ¾ cup confectioner’s sugar I use corn free confectioner’s sugar
- 3 cups dairy free dark chocolate chips – PASCHA 85% Bittersweet chips or Enjoy Life Dark Chocolate Morsels
Instructions
- Line an 8×8 inch square pan with parchment paper so that there is an overhang on two sides.
- If your can of coconut milk has a lot of excess liquid on the top, pour that out before proceeding.
- Place the coconut milk in a sauce pan and heat over medium low heat, just until it starts to steam a little bit. Sift in the confectioner's sugar and whisk to combine. Do not overheat or boil.
- Add the chocolate chips and stir well until fully melted. This will happen quickly, don’t burn the chocolate.
- Pour into the prepared pan and spread out evenly with a spatula. Let it cool for about 30 minutes on the counter.
- Place in the refrigerator for two to three hours or until the fudge is firm.
- Use the parchment paper to remove the fudge from the pan, then slice into squares.
- Store in an airtight container the refrigerator.
Notes
- Native Forest or Taste of Thai full fat, unsweetened coconut milk
- Powdered sugar that is corn free, like Wholesome brand
- Dairy free, dark chocolate chips – Enjoy Life Dark Morsels or PASCHA brand 85% cocoa work well
Nutrition
Do you have a favorite recipe that you’d like to see an allergy friendly version of? Let me know in the comments!
Follow along:
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Angie
I made this with regular powdered sugar that contained cornstarch and it worked great. Very creamy.
Eddie
I was very excited to try this out so I gathered the ingredients and made it. Following the ingredient list and instructions exactly, I noticed a few things. I noticed that it needed more sugar (for my taste) and also, it was too liquidy, so I added more chocolate until I ran out, I added 5 cups of chocolate chips before I ran out. My advice to others is that you limit how much coconut milk you add in the beginning, add little by little so it’s spreadable. The whole can made it way too soft, was like ganache. Will try again with my changes in liquid.
Valerie Harrold
I am so disappointed as I tried to follow your recipe to the T. Mine turns out like thick chocolate moose. I don’t know where I am going wrong. I am in Australia but was able to get the True Thai coconut milk. I followed a recipe for the confectioners sugar, and I used dark cooking chocolate. Help, this seems like such a great recipe.
Kelly Roenicke
I’m sorry to hear that! How did you make the confectioner’s sugar?
Louise
Hello Kelly, the pictures look delicious indeed. I made one batch this morning. I was face with some challenges so early in the morning.I live in Québec, Canada and the coconut milk can is 400ml. Ok a converter gives it at 13.526 oz. The chocolate Enjoy life 69% cacao is called Chips/pépites and a bag is 255 grammes or 9 oz. So, as 3 cups equal 24 oz., I would need 3 bags for this recipe. I had one bag so I completed the 3 cups with all the chocolate chips I had. I hope it will taste as good as it looks because it will be the most expensive desert I made so far. 3 bags of chocolate chips 21$, one can of coconut oil 3.75$ on sale.
Can’t wait to taste it!
Ps: quantities in weight an option?
Kelly
Going to make this for a Bake sale. Looks delicious
Jennk
I made this but it doesn’t stay firm once frozen? I couldn’t use chocolate so infused with cacao nibs – is is the chocolate that makes it stay together? It just melts when I take it out the freezer!
Kelly Roenicke
Chocolate is a really key ingredient, since it firms as it cools, it has to be included. Cacao nibs will not work.
Brooke
This was so delicious! Tasted just like classic fudge, but even more decadent! My MIL is allergic to all red meat and dairy and she went crazy over this fudge! The only thing I would definitely do is get the powdered suger with the tapioca starch because I used powdered sugar with cornstarch and my fudge never set up to cut into neat, solid squares. Even after refridgerating and trying in the freezer for awhile it was still more of a creamy soft consistency, but still so yummy! Thanks for the great recipe!
Kelly Roenicke
So glad it worked out for you! That’s really interesting and good to know about the tapioca starch! I hadn’t thought about the corn starch being a problem.
Rachel
Any recommendations on what to do with a fudge that didn’t set? I used regular powdered sugar bc it’s all the store had. Its almost the consistency of s really firm peanut butter.
Kelly Roenicke
I’m sorry that happened to you! It could be the chocolate chip brand or the coconut milk.
Cindy Ashline
I read the ingredients for the 3 ingredient fudge recipe. Is there a substitute for the coconut milk? I am just concerned because I have a family member with tree nut allergies. I heard that coconut and/or coconut products/oil may not be safe for people with tree nut allergies. I would rather be safe than sorry. Does anyone have any suggestions?
Kelly Roenicke
If you can do dairy, heavy cream may work. No other dairy free milk will work though.
Jethro Gauld
One comment would be to just use the cream from the coconut milk and some of the fluid rather than all the fluid as it takes an absolute age to condense. Otherwise very tasty.
Kelly Roenicke
Good tip! If the can of coconut milk you have is very liquid-y, you can drain some of it off.
CC
I made this dairy free fudge today and it set in the fridge for about two hours till I put it in the freezer for five. It will not set up! I even used the coconut milk with the special gum.
Kelly Roenicke
I’m sorry to hear that. What brand of chocolate chips did you use?
Genevieve
Hi! For long can u keep it before it goes bad?
Kelly Roenicke
You can keep it for a week in the fridge, but you can also freeze it.
Cindy Ashline
I have a son with tree-nut allergies.
I like your 3-ingredient fudge recipe.
However, I am concerned about the coconut milk. The FDA also considers coconut a possible allergen for people allergic to tree nuts.
Is there another non-dairy milk that I could use?
If so, what size container?
I also want to make some vegan christmas cookies as well.
Kelly Roenicke
I don’t think that another milk would work for the fudge due to the way coconut milk solidifies. Coconut is a drupe, not a tree nut – this link has more information: http://www.foodallergy.org/allergens/tree-nut-allergy *The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”
But if you ARE allergic to coconut, or your allergist has advised against consuming it, then this recipe won’t work for you.
As far as the vegan Christmas cookies go, if I have stated to use coconut milk, most likely any non-dairy milk will work just fine – for example in the batter or in a frosting. Please feel free to ask me about any specific cookie recipe if you have questions, I’m happy to help!
Tiffany Christie
Mine will not.harden ???
Shay Karen
Does this fudge have a coconut taste to it?
Kelly Roenicke
Just very very slightly – it isn’t overpowering at all.
Shay Karen
Thank you! I’m definitely going to try it :)
Kelly Roenicke
Great! Let me know if you have other questions.
Megan Kerney
I was wondering if peanut butter would work as a substitute for the chocolate chips? Peanut butter fudge is my weakness.
Kelly Roenicke
I haven’t tried that, so I’m not sure! I think I would maybe do half peanut butter and half chocolate chips if I was going to give it a try.
Miss Im
Sounds like an awesome recipe, and I can’t wait to make it for a lactose free friend.
But in Australia I can’t get the chocolate chips you’ve used. If I used a block of 85% dark chocolate what weight/quantity would I need?
Kelly
I’m unsure, I’m sorry! I would guess that you could grate the chocolate and then measure it with a cup measure.
savanah stclair
I would like to try it but that stuff is hard to find on the recipe I like
nishka manghnani
Could you use normal milk instead of coconut milk? Or maybe condensed milk?
Kelly
I really don’t know, I’m sorry! Maybe condensed milk, but isn’t that sweet? You may need to reduce the sugar.
Emily Rottinghaus
I can’t wait to try this! Do you need to refrigerate the coconut milk to let it separate at all, or can you just dump the whole can?
Kelly
You can use the whole can! If you get a can that seems super watery (this happens once in a while), don’t use all the water. Just use your judgement. :)