Vegan Chocolate Coconut Fudge
A creamy, chocolatey, coconut-infused fudge that’s rich, dairy-free, and ridiculously easy to make. No baking, no nonsense—just pure indulgence.
Ingredients
- 1 cup coconut milk full-fat, canned
- ½ cup coconut oil melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¾ cup cocoa powder
- 1 cup shredded coconut unsweetened
Instructions
- Heat coconut milk, coconut oil, and maple syrup in a saucepan over low heat. Stir until fully combined.
- Remove from heat and whisk in vanilla, salt, and cocoa powder until smooth.
- Fold in shredded coconut for extra texture.
- Pour the mixture into a parchment-lined baking dish and smooth out the top.
- Chill in the refrigerator for 2 hours until firm.
- Cut into squares and devour immediately (or store for later, if you have self-control).
Notes
Nutritional Information (Per Square)
- Calories: ~140
- Total Fat: 10g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
Bonus Tips for Extra Flavor
- Sprinkle flaky sea salt on top for a gourmet touch.
- Add crushed nuts or cacao nibs for crunch.
- Swap maple syrup for agave or date syrup if preferred.
- Store in the fridge for a firmer texture or at room temp for extra creaminess.