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Gluten free chocolate fudge with peanut butter and sea salt.

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 2 votes



  • 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!


  • 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