This Gluten Free Fudge is so creamy, smooth and melt in your mouth delicious! This Vegan chocolate fudge is the best fudge recipe. It requires only 4 ingredients, it is no bake, and it is insanely easy!

Gluten free chocolate fudge with peanut butter and sea salt.

This gluten free and dairy free fudge recipe is super rich and decadent! It is completely homemade, making this chocolate peanut butter fudge truly the best. This fudge is made without condensed milk, without milk, without butter and without powdered sugar. It is easy, healthier and so yummy!

Why You’ll Love This Recipe

This fudge is the easiest and most delicious dessert! Here is why it is my favorite freezer find:

  • This fudge is made with only 4 healthy ingredients.
  • This recipe is Vegan, Gluten Free, Grain Free, Dairy Free, Vegetarian and Paleo Friendly.
  • The dark chocolate peanut butter combination is such a classic.
  • Homemade fudge is way better than any gift shop fudge!
  • This is no bake fudge.
  • It is made without corn syrup, without marshmallows and without vanilla extract.
  • The topping possibilities are endless! Add nuts, seeds, candies or more peanut butter.
  • Store in the fridge for up to 7 days. Store in freezer for up to 2 months! This fudge can be easily frozen and then thawed as necessary.
Vegan fudge ingredients on a white backdrop.

What is Fudge?

Fudge is a classic sugar candy. It is typically made with sugar, butter and milk. In this Gluten Free fudge recipe, only dark chocolate chips, coconut milk, maple syrup and peanut butter are used.

The texture of fudge is a mix between hard caramels and fondant icing. It is creamy, smooth and chocolaty!

Fudge is usually used to describe brownies, cake, bars and cookies. My Fudgy Paleo brownies are the perfect example of this!

Chocolate fudge slices with a knife.

How to Make Gluten Free Fudge

Step 1

First, line a bread loaf pan with parchment paper. Set aside.

Step 2

Next, add chocolate chips and coconut milk to a skillet over low heat. Stir constantly until melted.

Step 3

Once smooth and creamy, mix in peanut butter and maple syrup. Whisk until completely mixed.

Melted chocolate in a glass bowl.

Step 4

Then, carefully pour into bread pan. Mixture is HOT! If desired, sprinkle with nuts or sea salt.

Loaf pan with chocolate fudge.

Step 5

Place in freezer for at least an hour, until hardened.

Step 6

Next, remove from freezer. Thaw at room temperature for 10 minutes.

Step 7

Use parchment paper to remove from pan. Carefully slice and serve.

Gluten free fudge with sea salt

Pro Tips

Here is how to make the best chocolate peanut butter gluten free fudge:

  • Use high quality dark chocolate chips. For Vegan chocolate chips, I love Enjoy Life dark chocolate chips and Hu Kitchen.
  • Canned coconut milk adds more creaminess to the fudge than any other Vegan milk.
  • Stir constantly to prevent burning.
  • Pure maple syrups yields a much richer flavor than fake syrup.
  • Use a smooth creamy peanut butter that only contains peanuts and salt. Added oils and sugars will yield a different texture.
  • Line bread pan with parchment paper. This helps prevent sticking and makes getting the fudge out of the pan much easier.
Vegan Chocolate fudge with nuts

Frequently Asked Questions (FAQs)

Is fudge gluten free?

Traditional fudge is not necessarily gluten free. This recipe is completely gluten free.

Is fudge Vegan?

No, fudge is not Vegan. Classic fudge uses cream, milk or sweetened condensed milk. This recipe is Vegan. See more Vegan recipes here.

Does fudge need to be refrigerated?

Yes, fudge needs to be refrigerated.

Is fudge considered candy?

Technically yes, fudge is considered a sugar candy.

How do I make Keto fudge or low carb fudge?

To make Keto fudge or low carb fudge, use sugar free chocolate chips. In addition, use a sugar free liquid sweetener instead of maple syrup.

Gluten free chocolate fudge

Is this fudge Paleo?

This fudge is completely Paleo friendly. Substitute almond butter or cashew butter for the peanut butter.

How do I make fudge without sweetened condensed milk?

Sweetened condensed milk adds to the creaminess of fudge. In this case, peanut butter and coconut milk add creaminess instead.

You May Also Like

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!

Gluten free chocolate fudge with peanut butter and sea salt.
At a Glance:
Prep Time: 5 minutes
Cook Time: 1 minute
Chill Time: 1 hour
Total Time: 1 hour 6 minutes

Get the Recipe: Gluten Free Fudge (Vegan)

This Gluten Free Fudge is creamy, smooth and rich! It is made with healthy ingredients and made without condensed milk, without butter and without milk. This Vegan chocolate fudge is incredibly decadent!
5 from 16 votes
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Ingredients

10 pieces

Instructions 

  • First, line an 8 inch by 5 inch bread pan with parchment paper. Set aside.
  • Next, add chocolate chips and coconut milk to a nonstick skillet over low heat. Stir constantly. Once melted, stir in maple syrup and peanut butter. Continue stirring to prevent burning.
  • Once smooth and creamy, remove from heat.
  • Pour mixture into lined bread pan. If desired, sprinkle sea salt and/or nuts on top.
  • Place fudge in freezer. Freeze for at least an hour or until hardened.
  • Finally, remove from freezer. After 10 minutes or so, use parchment paper to remove fudge from pan. Then, carefully slice and serve!

Notes

  • To make this in the microwave, first melt chocolate chips and coconut milk in 30 second increments.  Once melted, stir in peanut butter and maple syrup.  Then pour into pan, freeze, and enjoy!
  • Use Vegan chocolate chips to keep this Vegan.
  • Any runny drippy nut butter will work.  Use nut butter with only nuts and sea salt as ingredients.  Any added oils and sugars will alter the outcome.
  • Canned coconut milk (usually found in the Asian food aisle or baking aisle) makes this fudge creamy.  While almond milk or cashew milk work, the fudge will not be as creamy.
  • Once fudge has frozen, thaw at room temperature for 10 minutes or so.  Then, slice and serve.
  • Serve leftovers in the fridge for up to a week.
Calories: 342kcal, Carbohydrates: 29g, Protein: 7g, Fat: 23g, Saturated Fat: 12g, Cholesterol: 1mg, Sodium: 41mg, Potassium: 399mg, Fiber: 3g, Sugar: 18g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 184mg, Iron: 1mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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