The best part is that once it’s made, this fudge can last for a couple of weeks in the refrigerator. This recipe adds walnuts for extra texture, but if you prefer a smooth fudge, they can be omitted or replaced with your favorite nut!     Reprinted with permission from Vegan Chocolate Treats by Ciarra Siller, Page Street Publishing Co. 2020. Photo credit: Ciarra Siller

Delicious Walnut Fudge [Vegan]


32 pieces



  • 1 (11.6-oz [330-g]) can sweetened condensed coconut milk
  • 2 cups (360 g) vegan dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup (60 g) walnuts, chopped
  • 1 tablespoon (5 g) Dutch-processed cocoa powder


  1. Coat an 8 x 4–inch (20 x 10–cm) or similar size loaf pan with nonstick spray, and then line it with parchment paper, leaving an overhang so you can easily remove the fudge.
  2. In a small pot, combine the condensed coconut milk and chocolate chips and cook over medium-low heat, stirring almost continuously, until the chocolate is melted and smooth, 3 to 4 minutes. Remove the pot from the heat and stir in the vanilla, salt and walnuts.
  3. Scrape the mixture into the prepared pan and press it evenly along the bottom. Place the fudge in the freezer for 20 to 30 minutes, or until solid.
  4. Use the parchment-paper handles to remove the block of fudge from the pan. Dust the top of the fudge with the cocoa powder and then cut it into 32 (1-inch [2.5-cm]) squares