Easy Vegan Fudge Cups
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These vegan fudge cups are rich, creamy, and just so decadent! Perfect for your chocolate cravings, you’ll be surprised they’re plant-based.
With rich dark chocolate and cayenne, vegan fudge in a cup proves sweet treats can be ten times better with a little bit of heat.
This dessert is like a fudge and a mousse in one, and it doesn’t even require much effort to make.
You won’t do any baking, and best of all, it’s vegan-friendly!
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There’s no such thing as too much chocolate! If your sweet tooth loves these fudge cups, our slow cooker dark chocolate fondue and chocolate molten lava cake should be next on your list ASAP.
Why You’ll Love This Vegan Fudge Recipe
- These vegan fudge cups are easy to make. No oven needed!
- Rich, creamy, and chocolatey, you’ll be surprised that this fudge in a cup is completely plant-based!
- These chocolate vegan fudge cups are essentially pre-portioned desserts! They’ll be perfect for parties or when you just when you need a little treat without going overboard.
Ingredients And Substitutions
Unsweetened chocolate – Dark chocolate lends the perfect rich taste to this vegan fudge, but feel free to use any vegan chocolate you like.
Full-fat coconut milk – For the best creamy fudge texture.
Medjool dates – For a healthier dessert, we’ll sweeten the chocolate mixture with dates.
Ground cinnamon and ground cayenne pepper – The spices are up to you, but these two are perfect if you love Mexican chocolate.
Tahini – Helps with the fudge’s smooth and creamy consistency. Cashew butter also works, and it won’t add any nutty flavor!
Candied pepitas:
Pepitas and maple syrup – The candied pumpkin seeds are optional, but their sweetness and crunch are simply divine with the creamy Mexican chocolate fudge.
Toppings:
Coconut cream – Whipped cream will always be delicious with fudge.
Coconut chips – For added texture. You can also experiment with other vegan-friendly toppings. Walnuts are great for this vegan chocolate fudge recipe!
Cinnamon – The perfect finishing touch to this chocolate dessert. You can also sprinkle the plant based fudge in a cup with unsweetened cocoa powder!
Tips For Making This Recipe
Use Full-Fat Coconut Cream
Make sure to grab full-fat canned coconut milk and not the one that comes in a carton. After chilling it in the fridge, the coconut cream will solidify at the top.
Roast Your Pumpkin Seeds
You can also coat the pumpkin seeds in a glaze made from a mixture of maple syrup, sugar, and cinnamon, spread them onto a parchment-lined baking sheet, then roast them in the oven preheated to 300°F for 20 minutes.
Storage Tips
These vegan fudge cups will keep in the fridge for 4 to 5 days. If making them in advance, add the toppings right before serving.
Vegan Chocolate Fudge Cup Recipe FAQs
What is vegan fudge made of?
Vegan fudge is made of vegan chocolate, sweetener, and plant-based milk. This recipe uses coconut cream for the perfect consistency!
Does fudge contain dairy?
Fudge usually contains dairy like milk, cream, or butter. However, this coconut milk fudge proves you can skip the dairy and it’ll still be just as decadent.
What does fudge pair well with?
You can customize your vegan fudge in a cup with different toppings like peanut butter, crushed graham crackers, marshmallows, or even fresh strawberry slices!
How do you get coconut cream?
The coconut cream to help the chocolate vegan fudge set comes from the chilled canned coconut milk. You’ll refrigerate the coconut milk can overnight, then scoop out the solidified part at the top.
How long will homemade fudge keep?
You can store the plant-based fudge cups in the fridge for up to 5 days. We haven’t tried freezing them.
More Delicious Vegan Chocolate Treats
- Vegan Chocolate Pudding
- Plant-Based Chocolate Chip Cookies
- Raspberry Coconut Butter Cups
- Chocolate Tart Recipe
- Vegan Hot Chocolate Bombs
I found this recipe for Vegan Dark Chocolate Ganache that I HAVE to try!
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Vegan Fudge Cups
Ingredients
- 6 oz unsweetened chocolate, chopped
- 1 13.5-oz can coconut milk (chilled for the coconut cream)
- 5 pitted Medjool dates
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper
- 2/3 cup tahini
Candied pepitas:
- 3 tbsp pepitas
- 1 tbsp maple syrup
Toppings:
- 1/4 cup coconut cream, whipped
- Coconut chips
- Dash of cinnamon
Instructions
- Heat a small pan over medium-low heat.
- Add the pepitas and maple syrup. Cook for 1 minute or until thick and sticky. Then, transfer to a plate lined with parchment paper and set aside.
- Place the chopped chocolate in a blender and pulse until it looks like coarse sand. Set aside.
- Add the coconut cream, dates, cinnamon, and cayenne to a medium saucepan over medium heat.
- Once hot, pour the coconut milk mixture over the chocolate and let them sit for 1 minute.
- Place the lid on the blender and blend on High for 1 minute until creamy.
- Add the tahini and blend again until smooth.
- Pour the vegan fudge mixture into your containers and refrigerate for 3 hours to set.
- Top with candied pepitas, whipped coconut cream, coconut chips, and cinnamon. Enjoy!
Notes
- Make sure to grab full-fat canned coconut milk and not the one that comes in a carton. After chilling it in the fridge, the coconut cream will solidify at the top.
- You can also coat the pumpkin seeds in a glaze made from a mixture of maple syrup, sugar, and cinnamon, spread them onto a parchment-lined baking sheet, then roast them in the oven preheated to 300°F for 20 minutes.
- These vegan fudge cups will keep in the fridge for 4 to 5 days. If making them in advance, add the toppings right before serving.
PIN FOR LATER!
Quick question about a step in the recipe…you say to scoop out the solids from the cab of coconut milk…do you use just the solids in this recipe, or just the liquid or all of it? Thanks!
Hello Dacia! Thanks for asking, for the main mixture you use the “whole can” of the coconut milk, but I like to save a little bit of the ‘cream’ for a topping đŸ™‚ So I included a dollop of the cream for the topping part. :). So just refridge the can, scoop out a dollop of the cream put back in the fruit, use the entire rest of the can (liquid and solid) for the recipe, then when ready to serve use that reserved dollop on top đŸ™‚