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

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“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.”
24hrs 10mins
81 bite-sized pieces of fudge

Ingredients Nutrition

  • 118.29 ml unsweetened cocoa powder
  • 946.36 ml icing sugar
  • 118.29 ml almond milk (I use unsweetened Almond Breeze, or other non-dairy choice)
  • 29.58 ml dairy-free margarine (I use Earth Balance)
  • 4.92 ml hazelnut extract (choose whatever taste you'd like) or 4.92 ml vanilla extract (choose whatever taste you'd like) or 4.92 ml mint extract (choose whatever taste you'd like)
  • 118.29 ml chocolate chips (I use Enjoy Life)


  1. In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
  2. 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.
  3. Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
  4. Stir in extract.
  5. 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.
  6. Cut into small pieces (or large pieces if you prefer!). I cut it in about a 9x9 squares, so they are bite sized pieces.
  7. 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!

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