This Vegan Chocolate Fudge is melt-in-your-mouth good! It only takes a few minutes to make with very few ingredients.
Since the holidays are upon us, I thought I'd share this Vegan Chocolate Fudge recipe with all of you. I have been making it for several months now because I have been eating a vegan keto diet.
Since I started eating this way I have had NO allergy symptoms. I looked at the calendar one day and realized that the Fall allergy season came and passed.
I have had bad allergies both during the Spring and the Fall. It has been so bad in the past that I have been bedridden.
This keto chocolate fudge has a dark chocolate taste to it, so it isn't too sweet. It goes well with almond or peanut butter. Just break up some fudge into the nut butter, sprinkle on a little salt, and eat by the spoonful!
This sugar-free fudge is perfect for a keto diet or if you are cutting back on sugar. It will satisfy your dark chocolate cravings.
Other fat bombs to try are my Chocolate Cherry Fat Bombs recipe, Matcha Mint Fat Bombs recipe, and Sugar Free Mounds Bars recipe.
Jump to:
🧾 Ingredients
- Cacao powder (or cocoa powder): Adds a chocolate flavor.
- Coconut milk: Adds a creamy texture.
- Coconut oil: Helps the fudge solidify.
- Vanilla extract: Enhances flavors.
- Almond extract: Adds a fruity flavor. You can leave it out.
- Stevia: I've made this with both stevia and erythritol. Both work. You can use your favorite sugar-free sweetener.
- Salt: Enhances sweetness.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add all ingredients to a bowl.
Step 2: Mix until smooth and creamy.
Step 3: Place in the fridge or freezer.
Step 4: Slice after it has solidified.
👩🏻🍳 Recipe FAQs
Yes, in moderation, and make sure it is unsweetened. Cocoa powder and cacao powder are both low in carbs.
This vegan keto chocolate fudge has 2 carbs per piece.
Other Keto Fat Bomb Recipes
If you tried this Vegan Chocolate Fudge Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Vegan Chocolate Fudge
Ingredients
- ½ cup cacao or cocoa powder
- ½ cup coconut oil melted
- ¼ cup full fat coconut milk
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 15-20 drops stevia or 2 teaspoons erythritol
- pinch salt
Instructions
- Add ingredients to a bowl and mix until smooth and creamy.
- Fill either ice cube trays, muffin liners, or a plastic wrapped lined storage container. Refrigerate.
- Once solidified, if using the plastic-wrapped lined container, pull the fudge out and slice on a cutting board. Store in the fridge.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Elaine says
Erythritol should really count as zero carbs. It is mostly absorbed from the gut then excreted unchanged in the urine while a little bit passes through the GI system. Humans cannot metabolize erythritol. It does not raise blood sugar.
TR says
Awesome recipe thanks !
Willow Moon says
Thanks!
Kara R. says
This recipe looks great! Can I substitute a different artificial sweetener? Something like NaturaTaste that comes in packs? My mom is a Type-1 diabetic and I'd like for her to be able to eat some fudge without using up too much insulin, and she doesn't like the taste of stevia.
Willow Moon says
You sure can! Stevia is definitely an acquired taste.
Anabelle says
This is perfect for those of us cutting down on sugar. They satisfied my chocolate cravings! Thanks for the recipe!
Willow Moon says
Thanks Anabelle!
Sarah says
Can I use xylitol in this recipe?
Thank you
Willow Moon says
I haven't tried it, so I am not sure how it would effect the recipe.
Sarah says
Hey Willow! Just wondering how big each piece of fudge ends up per a 12 serve distribution?
Thanks!
Willow Moon says
It's been awhile since I made these, but as I recall I think they were about 1 1/2" by 1" or so, and about 3/4" deep. I hope that's correct, because I am going on memory.