Vegan Fudge (Dairy/Casein-Free, Gluten-Free) – a delicious recipe with cocoa, icing sugar, almond milk, margarine, hazelnut, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, sift together icing sugar and cocoa powder.
2
Stir in chocolate chips.
3
In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn.
4
Using a whisk, stir constantly.
5
Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
6
Stir in extract.
7
Spread into a 8x8 silicone pan and refridge until solid.
8
If you don't have a silicone pan, you'll want to lightly grease your pan.
9
Cut into small pieces (or large pieces if you prefer!).
10
I cut it in about a 9x9 squares, so they are bite sized pieces.
11
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.
12
It still tasted like 'real' fudge though!
782
kcal
Calories
23
g
Fat
146
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ½ cup unsweetened cocoa powder, 4 cups icing sugar, ½ cup almond milk (I use unsweetened Almond Breeze, or other non-dairy choice), 2 tablespoons dairy-free margarine (I use Earth Balance), and more.
Yes, Vegan Fudge (Dairy/Casein-Free, Gluten-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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