This indulgent vegan marshmallow fudge combines chocolatey goodness with a delightful hint of coconut and a dash of sea salt, creating a rich and satisfying treat that will leave you craving more. Perfect for special occasions or just a sweet snack, this fudge is both easy to make and utterly delicious!
Ingredients
- 1 cup coconut cream (chilled)
- 1 cup dairy-free chocolate chips (dark or semi-sweet)
- 1 cup vegan marshmallows
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup chopped nuts (optional, for added crunch)
Instructions
Prepare your taste buds for a delicious treat!
Start by lining an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal later. This will be your fudge’s cozy home.
In a medium saucepan over low heat, combine the coconut cream and dairy-free chocolate chips. Stir continuously until the chocolate is fully melted and the mixture is smooth and creamy.
Remove the saucepan from heat and carefully stir in the maple syrup, coconut sugar, vanilla extract, and sea salt. Mix until well combined, ensuring the sugar is dissolved completely.
Fold in the vegan marshmallows, allowing them to soften slightly from the heat, and if desired, add the chopped nuts for a delightful crunch.
Pour the decadent mixture into the prepared baking dish, spreading it evenly with a spatula. Sprinkle a pinch of sea salt on top for that perfect sweet and salty balance.
Refrigerate the fudge for at least 3 hours, or until it is firm to the touch. Patience is key here, but the wait will be worth it!
Once set, lift the fudge out of the dish using the parchment overhang and place it on a cutting board. Cut into squares or rectangles, and enjoy your rich, vegan marshmallow fudge!
This fudge can be stored in an airtight container in the refrigerator for up to a week. Enjoy your homemade creation, and feel free to share with friends and family (or keep it all for yourself—it’s that good)!