I baked this Vegan Strawberry Fudge for my neighbor’s book club last week. The strawberries gave it fresh berry flavor, and my sister liked it.
With simple ingredients and an easy preparation process, this Vegan Strawberry Fudge Recipe is ideal for any occasion. This fudge makes a great addition to your dessert table, satisfying your sweet tooth without any animal products.
Easy Vegan Strawberry Fudge Recipe
This vegan fudge combines fresh strawberries with creamy coconut milk and a sweetener to create a rich, flavorful treat. The recipe takes about 30 minutes to prepare and sets in the refrigerator for a few hours, yielding approximately 12 pieces.
Ingredients
- 1 cup fresh strawberries, hulled and mashed
- 1 can (400 ml) full-fat coconut milk
- 1/2 cup maple syrup or agave syrup
- 1 teaspoon vanilla extract
- 2 cups dairy-free chocolate chips
- 1/4 cup coconut oil
- Pinch of salt
- Optional: additional strawberry slices for garnish
Instructions
- Prepare the Strawberries: In a bowl, mash the hulled strawberries until smooth and set aside.
- Melt the Chocolate: In a saucepan over low heat, combine the dairy-free chocolate chips and coconut oil. Stir until completely melted and combined.
- Mix All Ingredients: Remove the saucepan from the heat and stir in the mashed strawberries, maple syrup, vanilla extract, and a pinch of salt until fully combined.
- Pour into Pan: Line an 8×8 inch baking dish with parchment paper and pour the mixture into the dish, spreading it evenly.
- Chill: Place the baking dish in the refrigerator for at least 2-3 hours or until the fudge is firm.
- Cut and Serve: Once set, remove the fudge from the pan using the parchment paper. Cut into squares and, if desired, garnish with additional strawberry slices before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 2-3 hours
- Total Time: 3 hours 30 minutes
- Servings: 12 pieces
- Calories: 150kcal
- Fat: 9g
- Protein: 1g
- Carbohydrates: 18g
I store the fudge in an airtight container at room temperature for up to two weeks. The stay sweet, and I let pieces come to room temperature before serving.
