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May 5, 2012

Vegan Dark Chocolate Fudge

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Yes!  Vegan Dark Chocolate Fudge!

And it tastes unbelievably authentic (aka, not vegan)

Texture?  Melts in your mouth!
Taste?  Dark, rich and oh so indulgent.

So delicious, that you'd never know it started out as a failure...
The failure being, this homemade vegan condensed milk:


Since I made a DIY Sweetened Condensed Milk, I tried making vegan condensed milk version.

Emphasis on the tried...

It looked like real condensed milk and it tasted just fine, but it just wasn't like the canned stuff.

But those of you out there who are vegan, trust me, I will not let this conquer me.
I will make a great vegan condensed milk!

But onto the good stuff:  FUDGE.

VEGAN fudge  :)

Despite the failed attempt at a vegan condensed milk, the mixture I made still helped create a fantastic, deep, decadent and dark chocolate fudge...

Emphasis on the dark.  So incredibly rich, so incredibly...  fudgy


Dark Chocolate Fudge:  [sugar free, low carb, high fiber, GF, vegan]
(makes 20 cubes)
    one 13.5oz can Light Coconut Milk
    1/2 tsp Vanilla Paste (optional)
    1/2 tsp Xanthan Gum
    270g (2+1/4 cups) Powdered Erythritol
    26g (1/4 cup) Soy Protein Powder
    12oz Unsweetened Chocolate, chopped

1.  Line a square brownie pan with parchment paper both ways and set aside
2.  In a large blender, pour in about half the can of coconut milk, the vanilla paste and xanthan gum and blend until xanthan gum is fully mixed in.  Pour in the rest of the coconut milk and blend again (mine turned a little frothy).  Pour this into a large mixing bowl (it should look sort of pudding-like)
3.  Whisk in the powdered erythritol and soy protein powder, one spoonful at a time (it would probably help to use a stand mixer with whisk attachment or hand mixer).  When mixture is thick and smooth, set aside while you melt the chocolate.
4.  In a large microwave-safe bowl, add the chocolate.  Microwave at 30-second intervals, stirring between each one, until chocolate is fully melted.  Slowly pour the chocolate into the condensed milk while whisking (I just dumped most of it in at first, which I think seized the chocolate a little but it eventually got better after lots of whisking... yes, my right arm is now ripped thanks to this fudge).
5.  When mixture is thick, smooth, even and glossy, scoop/pour into the brownie pan and spread to the edges using a rubber spatula, flattening the surface as best as you can.  Cover with plastic wrap and refrigerate for at least five hours or overnight, then you can slice them (be careful when taking off the plastic wrap as condensation will form and you don't want it to drip on the fudge)

Feel free to add extracts!  Next time I'm going to add some peppermint extract (yum).  I think almond extract, orange or even coconut extract would be great here.

Nutrition Note:  Because this recipe uses only unsweetened, 100% cacao chocolate and isn't paired with dairy, you absorb all of the antioxidants in the chocolate!  Woohoo!  Yet another reason to whip up a batch... right now.

Chompity chomp chomp.

It was torture taking these pictures, by the way.
I just wanted to eat the whole thing in five seconds flat.

Which I did right after this photo.

So make this now and see if you can beat my "gobble-down-some-healthy-vegan-fudge" record time!


  1. You didn't include vanilla paste in the ingredients. How much?

    1. Oh, silly me! I used 1/2 tsp of vanilla paste in one batch and made another without it (still yummy). Thanks for catching that :)

  2. There actually is not a lot of reliable data showing that dairy blocks the effects of antioxidants.

    1. But it does hurt cows.

  3. Your fudge looks to die for! What purpose (baking wise) does the soy protein serve? Are there any substitutions for that? By they way, I love your site...I always see your pics on Finding Vegan and always look at your decadent and fantastic!

    1. Aw thanks Shelby! :)
      I just added the soy protein to the "condensed milk" because it absorbs A LOT of liquid, which made the mixture thicker. Because I only used 1/4 cup you can probably replace it with more powdered erythritol (about 60g or 1/2 cup) or use less coconut milk (by ~2-3 tbs?). When you make the "condensed milk" it should be thick enough so that if you were dropping a spoonful of it, there would be a slow drizzle/dropping.
      Maybe I'll make a version 2 without the soy protein and see how that turns out. But if you try it sooner than me, let me know how it goes!

    2. That makes sense! I will have to try both ways...just gives me an excuse to make more! Thanks for the explanation!

  4. Very nice girl! I can't wait to try these. I think I might have all the ingredients!

  5. This sounds SO delicious. Not to mention, it looks just like dairy containing fudge - I'm in!

  6. Waking up to this deliciousness on a monday! hell yes!

  7. This cannot be good for you. It contains soy, artificial sweeteners, and processed thickeners. While your recipes are great for those who must avoid sugars, for those who are vegan, there are more natural and healthier ways to indulge, without the processed ingredients.

    If you want healthy, use natural sweeteners such as agave (if you can use natural sweeteners), natural thickeners such as ground flax seed, and avoid soy-products.

    I do enjoy looking at your recipes (and often modify them to be more natural), but it just irks me to see how many processed ingredients are used to make vegan foods. Vegan is about being healthy (not only for moralistic reasons), and using chemically altered/processed ingredients just makes me a bit frustrated when I am looking for a good healthy and delicious recipe.

  8. Hi,
    Question on the soy protein powder: why use soy? (intolerance issue - which I share). Love your approach to food ---- and the varied use of flours is inspirational. And useful.

    1. I used soy protein to thicken up the vegan "condensed milk" since it absorbs a lot of water and has more benefits than starch or other thickeners. I also used soy to make the recipe vegan :)


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