Gluten Free Fudge (Vegan)

Gluten Free Fudge (Vegan) is made by slowly melting dark chocolate chips and coconut milk together over low heat while stirring constantly to avoid burning. Pure maple syrup and creamy nut butter are then incorporated, creating a glossy, smooth mixture. This base is poured into a parchment-lined loaf pan and chilled in the freezer until hardened, typically about an hour.

The fudge achieves a creamy, firm texture despite lacking dairy products. Optional toppings like a sprinkle of sea salt or chopped nuts add textural contrast and enhance the taste balance. Using coconut milk contributes to the fudge’s creaminess, though substitutions like almond or cashew milk may yield a less creamy final product.

After freezing, the fudge should be allowed to thaw briefly at room temperature before slicing to cleanly cut portions. It is best stored in the refrigerator for up to one week to maintain texture and freshness. A microwave method is suggested as an alternative melting technique, emphasizing gentle heating increments to preserve consistency.

The fudge can be made in the microwave by melting chocolate chips and coconut milk in 30-second intervals, stirring in between.Use vegan chocolate chips and a nut butter with only nuts and sea salt for best results.Canned coconut milk ensures creaminess; almond or cashew milk thins the fudge consistency.Allow the fudge to thaw at room temperature for about 10 minutes before slicing for easier handling.Store leftovers in the refrigerator for up to one week; freezing is not recommended.