This 2-ingredient vegan fudge is rich, decadent, easy to make, and you don't need sweetened condensed milk or coconut! Creamy medjool dates and dark chocolate come together for the perfect melt-in-your-mouth fudge flavor and consistency! Beyond the two main ingredients, get creative with additions like nuts, spices, mint extract, and more!
Why You'll Love It
This 2-ingredient fudge isn't just a treat for your taste buds, it's actually packing some nutritious benefits, too! Medjool dates are a good source of fiber and other nutrients, giving this vegan fudge a wholesome twist.
And then there's the dark chocolate, of course, which is known for its antioxidants.
Even better, since we're avoiding the usual dairy ingredients in fudge, like butter, heavy cream, and/or sweetened condensed milk, our dark chocolate vegan fudge is naturally lower in fat, accessible to those with a dairy allergy, and doesn't contribute to the cruel dairy industry. Sounds like a win-win-win.
Ingredient Notes
Most 2-ingredient fudge recipes call for chocolate and sweetened condensed milk. For a more decadent vegan fudge, you can certainly go that route.
There are commercial products available in stores and online, or use my homemade cashew condensed milk or condensed oat milk.
But we're doing things differently today, as mentioned, and using creamy date paste instead of condensed milk.
- Medjool dates - Known for their large size, chewy texture, and rich, caramel-like flavor, Medjool dates add natural sweetness and a gooey consistency to the fudge. If you have extra dates on hand, give this date caramel a try!
- Dairy-free dark chocolate* (65 - 70% cacao): Opt for a chocolate with a cocoa content between 65-70%, ensuring a perfect balance of sweetness and deep, rich chocolate flavor. You can either use chocolate chips or a bar of chocolate. To keep the fudge vegan, be sure to check the ingredient list for dairy. Since we're using a darker chocolate for the fudge, finding dairy-free options should be pretty easy.
*For tips on finding ethically produced chocolate, see the FAQs section below.
See the recipe card for amounts and full instructions.
How to Make 2-Ingredient Vegan Fudge
Place pitted dates in a bowl and cover with boiling water. Set aside to soak for 15 to 20 minutes. This helps soften the dates, making them easier to blend into a smooth, creamy consistency.
While the dates soak, melt half of the dark chocolate using a double boiler or a microwave. Stir occasionally until the chocolate is smooth and glossy.
Use a slotted spoon to transfer the dates to a blender (there's no need to squeeze out the water). Next, add ½ cup of the soaking water. Blend until the dates are creamy, stopping as needed to stir. This requires patience! If needed, add up to 2 additional tablespoons of water.
Add some of the melted chocolate and blend again.
Melt the remaining chocolate and add it to the blender. Continue to blend, and once it's smooth and creamy, transfer the mixture to a parchment-lined, 5x7 inch (3-cup capacity) storage container or another similar size dish (a loaf pan works, too). Smooth the surface with a spatula.
Refrigerate your vegan fudge for 2 to 3 hours or until firm. Cut into 24 squares.
Variations
While the simplicity of this two-ingredient fudge is its charm, there's always room for creativity! Here are some ways to customize your fudge for exciting flavor variations:
- Nuts - stir in a huge handful of chopped nuts such as walnuts, pecans, almonds, peanuts, or hazelnuts into the fudge mixture before setting.
- Orange - add the zest of one orange to the blender when you add the second round of melted chocolate. A splash of orange extract bumps up the flavor even more.
- Mint - add up to 1 teaspoon peppermint extract.
- Flaked sea salt - after spooning the fudge into the dish and smoothing the surface, sprinkle Maldon salt on top.
- Coffee or espresso - replace a portion of the water used to blend the dates with brewed coffee or espresso. You can also add coffee extract or finely ground espresso or coffee powder to the blender.
Helpful Tips
- Choose a good-quality chocolate that you enjoy eating on its own since it contributes the majority of the flavor in the fudge.
- Full disclosure, blending the dates and chocolate requires patience! The good news is that it's not difficult. Just hang in there, and stop to stir as needed. Your patience will be rewarded with a healthier vegan fudge that has the perfect consistency!
- Have fun experimenting with additional flavors or toppings. That's the beauty of such a simple and adaptable recipe!
- Allow the fudge to set thoroughly before cutting. This ensures clean, neat squares that hold their shape.
- Between slices, run the knife under warm water, and wipe it off with a towel.
How to Store
Store the fudge in an airtight container in the refrigerator. It can last up to two weeks, although it's so irresistible it's likely to disappear much sooner!
The fudge is also freezer-friendly.
FAQs
Often dark chocolate is vegan, but it's still important to check the ingredient lists for "milk fat" or other obvious dairy ingredients. Here is a list of vegan-friendly chocolate brands for reference. I also recommend checking the Food Empowerment Project's list of ethical vegan chocolate brands.
A Vitamix or other type of high-speed blender works best for this recipe since the dates and chocolate are very thick. We want to avoid adding too much liquid to the mixture so the fudge is firm when set.
Yes, a food processor actually makes the process of blending the dates easier. But it doesn't get them quite as smooth as the high-speed blender.
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I hope you enjoy this rich, simple, versatile 2-ingredient fudge! If you try the recipe I would love to hear from you. Drop a line in the comments below to let us know!
Recipe
2-Ingredient Vegan Fudge (No Condensed Milk!)
Equipment
Ingredients
- 1 cup pitted medjool dates, packed (6 ounces)
- 12 ounces dairy-free dark chocolate, chopped (65 to 70% cacao) - or 2 cups chocolate chips; may use semi-sweet chocolate for extra sweet fudge; see Notes
- pinch of sea salt
Optional additions (see Notes for more ideas):
- extracts such as orange, almond, coffee or peppermint - Start with ½ tsp, taste and adjust
- ¾ cup chopped nuts, such as walnuts, pecans, peanuts, or hazelnuts
Instructions
- Line a 5x7 inch glass storage container or a loaf pan with parchment paper. Let it overhang on two sides so you can easily lift the fudge out of the dish once it's set.
- Place pitted dates in a bowl and cover with boiling water. Set aside to soak for 15 minutes.
- While the dates soak, melt about half of the chocolate using a double boiler or a microwave (to microwave, heat on high power in 30 second increments, stirring in between). Heat and stir until the chocolate is smooth and glossy.
- Lift the dates out of the water and transfer to a blender (there's no need to squeeze out any of the water or pat dry). Add ½ cup of the soaking water to the blender. This step requires patience! Blend until the dates are creamy, stopping to stir as needed. You can add 2 to 3 more tablespoon of water to help with blending. Next, add a generous pinch of salt and the melted chocolate. Continue to blend until smooth.
- Melt the remaining chocolate, and add it to the blender. If including extracts or other flavor additions, add those now. Blend until the fudge mixture is as smooth as possible. If including nuts, fold them in now.
- Spoon the fudge into the dish, and use a spoon or spatula to smooth the surface. Refrigerate the fudge for 2-3 hours or until firm. Lift out by the parchment paper, and cut into 24 squares. Tip: Use a large chef's knife, rinsing it under warm water and drying with a paper towel between cuts.
Notes
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- Nutty - stir in a huge handful of chopped nuts such as walnuts, pecans, almonds, peanuts, or hazelnuts before spooning into the dish/mold.
-
- Orange - add the zest of one orange to the blender when you add the second round of melted chocolate. A splash of orange extract bumps up the flavor even more.
-
- Mint - add up to 1 teaspoon peppermint extract.
-
- Flaked sea salt - after spooning the fudge into the dish and smoothing the surface, sprinkle Maldon salt across the top.
-
- Mocha fudge - replace a portion of the water used to blend the dates with brewed coffee or espresso, and add a splash of coffee extract. Another option is to add finely ground espresso or coffee powder to the blender.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Kathryn B says
I just made this for a high tea I am hosting tomorrow for a group of people with various food allergies. Everyone will be able to eat this and it tastes REALLY GOOD! Thank you for sharing
wfpb michael says
Five stars after I took creative Liberty and used 100% Pasha organic chips and only a half a cup of dates I prefer my chocolate dark and Rich and the recipe is far too sweet for my palate... Thank you for planting the seed of two ingredients much easier than the usual avocado and coconut meat I usually add peace, and blessings
Lori Rasmussen says
Glad you were able to adjust it for your own tastes, Michael. I knew some might find it too sweet, but fudge is sweet, so I wanted to keep that in mind. You can even add cacao powder to give it more of that rich, roasty, dark chocolate flavor. I'm noting this for anyone reading who might want to keep the full cup of dates, since they affect the texture and nutrient profile, while reducing the overall sweetness.
Lee Kaplan says
Thank you for including a link to ethically sourced chocolate. Although I’ve not heard of most listed, I know what to look for next time I hit Whole Foods or my local health food coop.
Lori Rasmussen says
My pleasure, Lee! And it seems like there are new brands popping up all the time.