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Best Chocolate Fudge Recipe

This sweet and gooey chocolate fudge recipe is made without condensed milk or sugar and is 100% guilt-free, vegan, easy to make and packed with nutrients!
Course Dessert
Cuisine American, European
Keyword best chocolate fudge recipe, chocolate fudge, healthy fudge, simple fudge recipe, vegan fudge
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 242kcal
Cost $5


  • 7 oz or 400 g 70% dairy-free chocolate chips or chocolate, chopped into small pieces
  • 8 medjool dates pitted and chopped
  • 3 tablespoons tahini paste
  • 3 tablespoons coconut oil
  • ½ cup coconut milk the solid part
  • 1 tablespoon vanilla extract
  • Sea salt to garnish


  • In a medium pot, add chopped chocolate or chocolate chips, pitted dates, tahini paste, coconut oil, coconut milk and vanilla extract. All the ingredients should be at a room temperature. Cook over low heat until all the chocolate is melted. Don’t overcook the mixture, otherwise it will curdle.
  • Line a 12x7 baking dish or equivalent with parchment paper and evenly distribute the chocolate mixture. Sprinkle with sea salt. Freeze for 30 minutes or refrigerate for 2 hours. Take out of the fridge 15 minutes before serving. Enjoy!



  • Chocolate fudge is a wonderful chocolate lover gift idea.

Cook’s Tips

  • Before you start making the fudge, make sure all the ingredients are are at room temperature.
  • Cook the mixture on low to medium heat stirring constantly and remove it from the stove when the chocolate is fully melted. Don't overcook it!
  • For quicker cooling, place in the freezer for 30 minutes.
  • You can freeze this vegan fudge for up to 1 month or refrigerate for up to 7 days.
  • Use a smaller dish if you want your chocolate fudge to be thicker.
  • For another quick and nutritious treat try these vegan chocolate peanut butter energy balls.

Recipe Variations

  • Replace sea salt topping with dried lavender, chopped nuts or more chocolate chips.
  • Add chopped walnuts or pecans after the mixture is cooked for a little crunch.
  • Peanut butter can be substituted for tahini paste.


Calories: 242kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Sodium: 3mg | Potassium: 179mg | Fiber: 3g | Sugar: 22g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg