I made this Vegan Lemon Fudge for my coworker’s going-away party last month. The lemon gave it a bright citrus finish, and my book club liked it.
The recipe is simple to make and requires no baking, making it a great choice for quick sweet cravings or special occasions. With just a few basic ingredients, you can whip up this vibrant fudge that everyone will love.
Refreshing Vegan Lemon Fudge
This lemon fudge features a perfect balance of sweet and tangy flavors, created with fresh lemon juice and zest combined with coconut milk and maple syrup. The end result is a creamy fudge that sets beautifully in the fridge and is ideal for sharing or enjoying all by yourself. The recipe yields about 16 pieces.
Ingredients
- 1 cup coconut cream (chilled)
- 1/2 cup maple syrup
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- 1 cup shredded coconut (optional for texture)
- Fresh lemon slices or zest for garnish (optional)
Instructions
- Prepare the Mixture: In a mixing bowl, combine the chilled coconut cream, maple syrup, fresh lemon juice, lemon zest, melted coconut oil, and salt. Mix until smooth and well combined.
- Add Texture: If using, fold in shredded coconut to the mixture for extra texture.
- Set the Fudge: Line a square baking dish with parchment paper and pour in the fudge mixture, spreading it evenly. Refrigerate for at least 4 hours, or until the fudge is firm.
- Cut and Serve: Once set, remove the fudge from the dish using the parchment paper, cut into squares, and garnish with fresh lemon slices or zest if desired.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to a week.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Servings: 16 pieces
- Calories: 120kcal
- Fat: 9g
- Protein: 1g
- Carbohydrates: 9g
I store the fudge in an airtight container at room temperature for up to two weeks. The stay bright, and I let pieces come to room temperature before serving.
