What can I use instead of butter in fudge?

In this vegan chocolate peanut butter fudge, we skipped butter altogether and instead went with creamy nut butter. If you have coconut butter or cocoa butter on hand, give our Vegan Pumpkin Pie Fudge a try. It's the perfect vegan butter substitute in fudge.

I don't have a microwave. How can I melt the chocolate?

If you do not own a microwave, no problem! Add the vegan chocolate chips into the upper bowl or pot of a double boiler on the stovetop and allow the chips to melt slowly. Mix often with a spatula until the chocolate has completely melted.

My fudge isn't setting. What can I do?

If refrigeration isn't setting your homemade dairy-free fudge, pop it in the freezer for 30 minutes to 1 hour. This will speed up the process and help it set. If that isn't helping, it is likely your nut butter was too runny.

Why is my fudge too hard and crumbly?

Hard, crumbly fudge is the result of using dry nut butter. If your peanut butter or nut butter of choice is not creamy enough, it won't have enough natural oils throughout and will result in dry fudge. A high-quality, creamy nut butter with wholesome ingredients works best he

I am allergic to nuts. What can I use instead of nut butter?

If you have a nut allergy, swap the peanut butter with creamy sunflower seed butter.

Easy Vegan Chocolate Fudge (3-Ingredients)

Name: Vegan Chocolate Fudge Recipe
Prep time: 1 h 15 min
Cook time: 2 min
Total time: 1 h 17 min
Cuisine: Vegan
Ingredients: 2 cups vegan chocolate chips of choice (we used semi-sweet); 1 cup no-stir peanut butter (or any smooth and thick nut or seed butter; see notes)*; 1 teaspoon vanilla extract; Maldon salt, to garnish (optional)

Description

This vegan chocolate fudge recipe is as fuss-free as it gets! No candy thermometer, finicky ingredients, or complicated step-by-step instructions. All you need is 3 basic ingredients and 15 minutes to make this decadent treat. The hardest part is not eating it all the first day!

Ingredients

2 cups vegan chocolate chips of choice (we used semi-sweet)
1 cup no-stir peanut butter (or any smooth and thick nut or seed butter; see notes)*
1 teaspoon vanilla extract
Maldon salt, to garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Line a medium dish with parchment paper. Set aside.
Add the peanut butter and the vanilla extract to the bowl of a food processor.
Place the chocolate chips in a medium microwave-safe bowl. Microwave the chocolate in 30-second increments, mixing after each increment, until it is completely melted. Add the melted chocolate into the food processor and process until smooth.
Using a spatula, transfer all of the fudge from the food processor into the lined baking dish, being sure to smooth it out and level off the top. Place the dish into the refrigerator and allow the fudge to set for 1 hour, or until solidified.
Remove the dish from the refrigerator. Loosen up the sides of the fudge using a butter knife and pop it out of the baking dish. Transfer the fudge to a cutting board and using a slightly wet sharp knife, cut into small squares (we cut 24).
Top the fudge with salt (optional) and dig in.
Transfer the fudge into an airtight container and store it in the refrigerator for up to 3 weeks (see notes)*.

Notes

We used Trader Joe’s Creamy no-stir peanut butter. It is presweetened which was not necessary but if you are working with dark chocolate, it may be ideal based on your taste preferences.
If you are allergic to peanuts or prefer not to use them, another thick and creamy nut OR seed butter will work in its place. The key is to just make sure that the nut or seed butter you use is not runny. This will ensure that the fudge has the perfect thick and creamy consistency and sets properly. Sunflower, cashew and almond butter all work great.
Another option for melting the chocolate is placing it into a small pot on the stove with the peanut butter and heating it until completely melted, whisking often.
Store in an airtight container in the refrigerator for up to 3 weeks. This fudge is also freezer-friendly. You can store it in an airtight container in the freezer for about 3 months, just be sure to set it out to thaw for about 15 minutes before consuming.

Prep Time: 1 hour 15 minutes
Cook Time: 2 minutes
Category: Desserts
Method: No-Cook
Cuisine: Vegan, Gluten-free