Vegan White Chocolate Fudge
Our 6-ingredient Vegan White Chocolate Fudge is the dessert of your dairy free dreams! This decadent and delicious vegan fudge recipe takes about 15 minutes of active time to make + even includes a low(er) sugar trick we’re really loving right now. The base is a luxurious blend of coconut milk, coconut oil, and cacao butter. You’ll be shocked how rich and creamy this blend becomes (and NO coconut taste!).
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When I was a kid, no trip to the Jersey Shore boardwalk was complete without stopping for a box of my favorite fudge flavors: peanut butter + white chocolate. I could not get enough of the stuff!
I didn’t actually learn how to make fudge at home until way after I went vegan, but now I make it quite often. So, it’s about time I finally share my method with you!
The fudge we’re making today is a white chocolate fudge, and it. is. everything.
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White Chocolate Fudge Ingredients
You’ll need 6 mostly simple ingredients to make this vegan white chocolate fudge:
Cacao Butter: The secret to any dairy-free white chocolate is a good cocoa butter. This will be your chocolate-y base!
Refined Coconut Oil: Unless you want your fudge to have a coconut taste, be sure to use a coconut oil that is labeled “refined” and NOT one labeled “unrefined” or “virgin”. I know I repeat myself a lot on this point, but you would not believe how many “Ew, this tastes like coconut!” comments we get on recipes using coconut oil. Stick with the refined stuff, and you’ll never have that problem!
Unsweetened Coconut Cream: Again, go with unsweetened here lest you run into the dreaded “tastes like coconut” problem once more. If you’re not familiar, this is the heavy cream that accumulates at the top of a can of full-fat coconut milk (leave the “light” coconut milks out of this).
Unsweetened Plant-Based Vanilla Protein Powder: This part is our secret trick for cutting the amount of powdered sugar we use in this vegan white chocolate fudge recipe. You can totally replace it with more powdered sugar if you’d like! If you do use this trick, be sure you’re using a totally unsweetened version.
Finally, some salt + powdered sugar: If these aren’t a staple in your baking stash, what are you even doing with your life? 😉
How to Make Vegan White Chocolate Fudge
Now that we have the ingredients, it’s time to make fudge!
First, you’ll carefully melt your cacoa butter + refined coconut oil. You want to measure them in their melted states, so this part is important!
Next, you’ll add these ingredients to a large mixing bowl followed by the coconut cream, protein powder, and salt. Use a hand or stand mixer on low to combine all the ingredients.
Then, you’ll mix in the powdered sugar, ½ cup at a time until you get a nice, thick consistency. Turn your mixer up to high and beat the mixture for another minute or two to really bulk it up.
Finally, you’ll line a shallow dish or rectangular pan with parchment paper and pour in your mixture. Set that sucker in the fridge overnight and wake to THE most beautiful homemade treat!
[And there’s protein powder in it, which means it’s basically a protein shake which makes this 100% acceptable breakfast food IMHO.]
How to Serve Vegan White Chocolate Fudge
- We love serving this vegan fudge alongside some salty pretzels for a fun contrast.
- They’re also awesome served with fresh strawberries or topped with cherry pie filling!
- I also think it would be delicious to top them with some crushed peppermint candies before going in the fridge to set. We totally have to try this next holiday season!
More Vegan Dessert Recipes
- Vegan Champagne Cheesecake
- Copycat Vegan Cool Whip
- Vegan White Chocolate Cannoli Cones
- Homemade Peppermint Patties
If and when you try this vegan white chocolate fudge recipe, we’d love to hear how it went! You can rate the recipe and leave a comment below or tag us in your fudge-tastic photos on Instagram! If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”.
We hope you enjoy the pants off this one, friends. Cheers!
Vegan White Chocolate Fudge
Ingredients
- 2/3 cup cacao butter melted
- 1/2 cup refined coconut oil melted
- 1/2 cup unsweetened coconut cream
- 1/2 cup vegan vanilla protein powder
- 1/2 tsp sea salt
- 2 cups powdered sugar
Instructions
- First, melt your cacoa butter followed by the refined coconut oil. You can do this on the stove or in the microwave, but be sure to keep it at a low heat and stir often. Measure each of them in their melted forms and add them to a large mixing bowl.
- Add the coconut cream, protein powder, and sea salt to your mixing bowl. Use your hand or stand mixer on low to combine these ingredients. Then, mix in the powdered sugar, 1/2 cup at a time. Once all the sugar is incorporated, turn the mixer to high and beat for about a minute. This part is vital, as you want the ingredients to completely emulsify.
- Next, Line a 9x9 baking dish (or any dish of a similar size) with parchment or plastic wrap. This will help you pull the fudge out easily. Pour the fudge mixture into the dish, using a rubber spatula to make sure you get allllll of it. Set this in the fridge overnight to set. Alternatively, you can freeze it for 1-2 hours, but the texture is better in the fridge.
- When ready, carefully pull the fudge out of the dish using the parchment. Slice it on a cutting board into whatever shapes / sized you want and enjoy! Leftovers can be stored in an air-tight container in the fridge for a week or the freezer for up to a month (if you can last that long, lol!).
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