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a stack of vegan fudge

Dairy-Free Chocolate Fudge (2-Ingredients)

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Here’s how to make 2-Ingredient Chocolate Fudge that is decadent and delicious. This holiday recipe makes a wonderful edible gift. This recipe can be made dairy-free and vegan.

  • Total Time: 2 hours, 20 minutes
  • Yield: 16 1x


Units Scale
  • Nonstick cooking spray
  • 1 11ounce can sweetened condensed coconut milk (use regular dairy-based condensed milk if you aren’t on a dairy-free or vegan diet)
  • 3 cups semi-sweet or dark chocolate chips (see notes)


  1. Spray the inside of a 8-inch by 8-inch baking dish with nonstick cooking spray and set aside.
  2. Then, in a double boiler or a microwave-safe bowl, combine the condensed milk and chocolate chips.
  3. Use the double boiler to melt the chocolate with the condensed milk, or microwave the mixture in 40-second increments until melted, stirring between each session.
  4. Pour the mixture into the baking dish and smooth the top with a spatula.
  5. Place the baking dish in the refrigerator for 2 hours to set. You can also place it in the freezer for one hour if you want it to be done faster.
  6. Use a sharp knife to cut the fudge into squares to serve.


  1. Look for dairy-free coconut condensed milk in the baking aisle of your local grocery store. You can also find it online.
  2. If you use semi-sweet chocolate chips, the fudge will be very sweet; if you use dark chocolate chips, the fudge will be less sweet.
  3. Be sure to use dairy-free chocolate chips if you are on a dairy-free or vegan diet.
  4. Store any leftover fudge in an airtight container in the refrigerator for up to 7 days. Or, you can freeze your fudge in a ziptop bag for up to 2 months. Defrost in the refrigerator before serving.


  • Serving Size:
  • Calories: 267
  • Sugar: 33.6 g
  • Sodium: 22.5 mg
  • Fat: 13.6 g
  • Saturated Fat: 8.5 g
  • Carbohydrates: 36.6 g
  • Fiber: 3 g
  • Protein: 4.4 g
  • Cholesterol: 6 mg