Ingredients:
3 cups (18 ounces) dairy-free semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed coconut milk (or other plant-based condensed milk)
1/4 cup (4 tablespoons) vegan butter
1 teaspoon pure vanilla extract
A pinch of sea salt
Optional add-ins: chopped walnuts, vegan marshmallows, shredded coconut, dried fruit, etc.
Instructions:
Prepare the Pan:
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving overhang on two sides.
Melt Chocolate and Vegan Butter:
In a heavy-bottomed saucepan over low heat, combine the vegan chocolate chips and vegan butter. Stir until melted and smooth.
Add Sweetened Condensed Coconut Milk:
Pour in the sweetened condensed coconut milk and stir until fully combined and thickened.
Add Vanilla and Salt:
Stir in the vanilla extract and pinch of salt to enhance the flavor.
Optional Add-Ins:
Fold in your favorite mix-ins like chopped nuts or vegan marshmallows.
Transfer to Pan:
Pour the mixture into the lined pan and smooth the top with a spatula.
Chill:
Refrigerate for 2–3 hours, or until fully set. Overnight works best for firm texture.
Cut into Squares:
Lift the fudge from the pan using the parchment overhang, place on a cutting board, and slice into squares.
Serve and Store:
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.