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Vegan Rocky Road Fudge

This fun and fabulous dessert is perfect for anytime of year. Store your Vegan Rocky Road Fudge in the freezer as it is best served cold!

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Halloween is almost here and that means all the treats. And while this isn’t something you’ll be handing out to the kiddos this year, you can definitely make a batch for a Halloween party or just because. This fudge is beyond delicious and while it isn’t nutritious it IS fun so let’s get baking.

I had a can of condensed (vegan) in my pantry for a very long time. The expiry date was closing in so I thought I had best get cracking and use it up. I have seen vegan condensed milk being used in plenty of different ways but I thought why not try it in fudge? To be honest, I have never been a big fudge fan. I always found it aggressively sweet and lacking in texture, so I decided to add some crunch into my fudge and use a good quality sugar free dark chocolate for this recipe. The results? Amazing.

I have made this fudge with varying inclusions. For the above pictures I used roasted almonds and hazelnuts and marshmallows but for the recipe you will see I added macadamia nuts. You can add pretzels or anything else that you’ve got hanging around. Clean out your baking drawer by adding all the bits and bobs you may have kicking around. I promise it will taste amazing!

Like always, if you make this recipe, please leave a comment and don’t forget to tag me on tiktok or Instagram so I can give you a repost. I love seeing you guys remake my recipes!

parchment paper with rocky road fudge, almonds and marshmallows

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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parchment paper with rocky road fudge, almonds and marshmallows

Vegan Rocky Road Fudge

Teri-Ann Carty
This fun and fabulous dessert is perfect for anytime of year. Store your Vegan Rocky Road Fudge in the freezer as it is best served cold!
Prep Time 15 minutes
Cook Time 1 hour
Course Desserts & Sweets
Servings 12 pieces

Equipment

  • freezer
  • 8x8 inch pan

Ingredients
  

  • 180 grams dark chocolate (chopped)
  • ¼ cup coconut oil
  • 1 cup tahini
  • 195 ml condensed milk
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ½ cup roasted almonds (chopped)
  • ½ cup roasted hazelnuts (chopped)
  • ½ cup macadamia nuts (chopped)
  • ½ tsp salt

Instructions
 

  • Place a sheet of parchment in an 8x8 pan.
  • In a large glass measuring cup place chopped chocolate and coconut oil. Heat in the microwave for increments of 30 seconds or until melted (approx. 1 minute).
  • Add in remaining ingredients and stir to combine. Scrape into the prepared baking sheet. Smooth out top with an offset spatula.
  • Place in the freezer on an even surface for 1 hour. Once the fudge has set, remove from the pan and slice into squares.

Notes

Store in an airtight container. Best kept in the freezer.
Keyword bark, bars, chocolate, dairy free, donuts, fudge, gluten free, plant based, vegan

2 Responses

  1. Hi,
    Do you end up putting vegan condensed milk in it and how much or you change your mind and out coconut oil…
    Thank you

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