Vegan Gluten-Free Chocolate Coconut Fudge
A no-bake, ultra-creamy chocolate coconut fudge that’s dairy-free, gluten-free, and dangerously addictive.
Ingredients
- 1 cup coconut cream not the watery kind—go full-fat
- ½ cup coconut oil melted
- 1 cup dairy-free dark chocolate chips
- ¼ cup maple syrup or agave for extra smoothness
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup shredded coconut for texture and extra coconut flavor
- Optional: ¼ cup chopped nuts or cacao nibs
Instructions
Step 1: Melt & Mix
- Line an 8x8-inch dish with parchment paper (unless you enjoy prying fudge out of a pan).
- In a saucepan over low heat, melt the coconut cream, coconut oil, and dark chocolate.
- Stir until smooth and glossy (resist the urge to eat it all now).
Step 2: Add Flavor
- Remove from heat and whisk in maple syrup, vanilla, and sea salt.
- Fold in shredded coconut and any optional add-ins.
Step 3: Set & Chill
- Pour the mixture into the lined dish, spreading evenly.
- Sprinkle extra coconut on top for that "I totally made this from scratch" look.
- Refrigerate for at least 2 hours or until firm.
- Cut into squares and store in an airtight container in the fridge.
Notes
Nutritional Information (Per Square)
- Calories: ~180
- Total Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
Extra Tips for Maximum Flavor
- For extra richness, add a tablespoon of almond butter.
- A pinch of espresso powder intensifies the chocolate flavor.
- Swap maple syrup for date syrup for a deeper caramel note.
- Freeze leftovers for a firmer, ice-cold fudge experience.