This dairy free fudge is one of those recipes that proves simple can still be downright indulgent. It’s rich, chocolatey, ridiculously easy, and only takes three ingredients. No condensed milk, no butter, no stovetop stress—just smooth, silky fudge that firms up beautifully in the fridge.
And trust me, once you try this version, you’ll be making it on repeat during the holidays and long after the tree comes down.
How This Recipe Came to Life
I first put this recipe together a few years back for a friend who couldn’t have dairy. She casually mentioned how much she missed fudge, and I took that as a personal mission. After a couple of sticky, too-soft batches, I found the right combination that actually set like fudge is supposed to—without any dairy at all.
Now it’s one of those things we make every December without even thinking. A batch lives in the fridge the whole week leading up to Christmas. And you know what? No one ever guesses it’s dairy free. It’s just good fudge, plain and simple.
Just Three Ingredients (But They Really Matter)
Full-Fat Coconut Milk
This is the magic ingredient. It adds the creamy richness we usually rely on condensed milk for. But not all coconut milk is created equal—make sure you grab one with guar gum in it. That stabilizer helps the fudge firm up. I’ve had the best results with Taste of Thai and Native Forest. Skip the lite versions or gum-free cans—they’ll leave you with chocolate sauce instead of fudge.
Dairy-Free Chocolate Chips
I prefer a dark, less-sweet fudge, so I stick to 70%–85% dark chocolate chips. PASCHA bittersweet chips or Enjoy Life chocolate morsels both melt well and taste rich without being too sweet. Just avoid their mini chips—those don’t set properly. And definitely don’t use milk chocolate or chopped bars—it just won’t work.
Powdered Sugar
This helps sweeten and thicken the fudge. I usually go with Wholesome brand, especially the one made with tapioca starch. It firms up better than the cornstarch versions. One year, I accidentally used the wrong kind, and the fudge never quite solidified. Lesson learned.
Let’s Make It (No Mixer, No Fuss)
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Line Your Pan
I use an 8×8 pan lined with parchment. Make sure it overhangs a bit so you can lift the fudge out easily once it’s set. I learned the hard way that trying to pry it out with a spatula never ends well. -
Heat and Stir
In a saucepan, warm up your coconut milk over low heat. Don’t let it boil—just steam until warm. Then whisk in the powdered sugar. Once that’s smooth, stir in your chocolate chips and let them melt completely into a glossy mixture. -
Chill Time
Pour the fudge into your lined pan and smooth out the top with a spatula. Refrigerate for 2–3 hours, or until firm to the touch. -
Slice and Enjoy
Use the parchment to lift the whole block out of the pan. Grab a sharp knife (I run mine under hot water and wipe it dry for cleaner cuts), then slice into squares.
A Few Tips That Make a Big Difference
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Stick to the exact ingredients: This isn’t the recipe to experiment with substitutions. I’ve tested it enough to know the brand choices matter here.
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Don’t rush the chill time: It needs at least a couple of hours in the fridge to set. I usually make it in the morning and slice it after dinner.
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Keep it cold: This fudge is happiest in the fridge. It softens a bit at room temp, which is great for eating—but for clean cuts and storage, keep it chilled.
What It Tastes Like
This fudge is everything I love about the classic version—smooth, melt-in-your-mouth texture, rich chocolate flavor—but without the sugar overload. Regular fudge always felt too sweet to me, but this one strikes a nice balance. It’s sweet, sure, but not in a way that makes your teeth hurt.
Even my dad, who’s suspicious of anything labeled “dairy free,” goes back for seconds every time I make it.
Dairy Free Fudge
This easy dairy-free fudge comes together in minutes with just three pantry staples—and no baking required! Rich, chocolatey, and perfectly creamy, it’s a go-to treat for holiday trays or late-night cravings.
Ingredients
- 3 cups dairy-free dark chocolate chips (such as Enjoy Life or PASCHA 85% cocoa)
- ¾ cup powdered sugar (corn-free, if needed)
- 13.5 oz can of full-fat coconut milk (use Native Forest or Taste of Thai)
Instructions
- Line a square 8x8 pan with parchment paper, leaving extra hanging over two sides to make lifting the fudge out easier later.
- Open the can of coconut milk and pour off any watery liquid sitting on top. You’ll want just the thick, creamy part for best results.
- Warm the coconut milk in a medium saucepan over low to medium-low heat—just until it starts to release steam. Don’t let it boil. Sift in the powdered sugar and whisk until smooth and fully combined.
- Add in the chocolate chips and stir constantly until melted and glossy. This will take just a minute or two, so keep a close eye to avoid scorching.
- Pour the mixture into the prepared pan and use a spatula to spread it evenly to the edges. Let it cool on the counter for about 30 minutes.
- Once it reaches room temperature, transfer the pan to the fridge and chill for 2 to 3 hours, or until firm.
- Lift the fudge out using the parchment overhang and slice into small squares.
- Store the fudge in an airtight container in the refrigerator for up to one week.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 87Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 4mgCarbohydrates 11gFiber 1gSugar 9gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Make It Part of Your Holiday Routine
This fudge has officially earned a spot in our holiday snack rotation. I’ve packed it into cookie tins, added it to dessert boards, and even wrapped up little squares as gifts. It’s an easy win when you’re short on time but still want something that looks and tastes like you spent the whole afternoon baking.
And since there’s no actual baking involved, it’s a perfect project for kids to help with too.
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