This isn’t a recipe that you freeze, but I just had to share it anyway!  This Gluten Free Dairy Free Fudge is smooth, creamy and whips up quickly.  This really only takes minutes to make and is so easy!  It makes a great gift or a wonderful addition to cookie trays this season.  I have some of the pecan-pumpkin spice variation in the fridge right now for Thanksgiving day.  I can’t wait!

I find that you can make this a few days ahead of your event.  Leave it in a well sealed container in the refrigerator until you need it.  To make the plain version above, I skipped the coconut in the recipe and sprinkled Christmas colored jimmies on top of the fudge right after pouring into the pan.  Slice the fudge while well chilled to get a clean cut.   Allow the fudge to warm to room temperature for the smoothest texture.  Enjoy!

Gluten Free Dairy Free Fudge


Adapted from  Go Dairy Free – Hanna Kaminsky, author ofMy Sweet Vegan


  • 1 cup gluten and dairy free semi-sweet chocolate chips
  • 2 tablespoons gluten and dairy free margarine or coconut oil
  • 3 1/2 cups powdered sugar, sifted
  • 1/2 cup dutch process cocoa powder, sifted
  • 1/2 cup coconut milk (I have used canned and carton with equal success)
  • 1/2 teaspoon vanilla extract
  • 1 cup unsweetened flaked coconut, toasted, optional


Line an 8 x 8 pan with parchment or waxed paper.  I crease the folded edges to keep the finished fudge smooth.  Set aside.

In a sauce pan over medium heat, warm the coconut milk and margarine (or coconut oil) until margarine melts and there are a few bubbles just begin to break the surface of the mixture.  Turn off heat and dump the chocolate chips into pan.  Allow to sit for a couple of minutes to melt the chocolate.  When chocolate softened, whisk the chocolate and coconut milk mixture.  Add half of the sifted powdered sugar and cocoa powder and whisk well.  Add remainder of the powdered sugar and cocoa powder and the vanilla.  Whisk well until very smooth.

Immediately pour into your prepared pan.  You can smooth the top of the fudge or shake the pan to get the fudge evenly fill pan.  If using the coconut,  sprinkle on top of fudge now, pressing gently to adhere it to the fudge.  Allow fudge to cool to room temperature, then cover well and chill in the refrigerator.  Use a sharp knife to slice fudge before serving.


Ginger Fudge:  Omit the coconut,  stirring in3/4 cup minced crystalized ginger just after everything is mixed smooth.

Pecan-Pumpkin Spice Fudge:  Omit the coconut.  Add 2 teaspoons pumpkin pie spice to fudge with the vanilla.  After pouring fudge into pan, press enough toasted pecans into the top of the fudge to cover.

Peppermint Fudge:  Omit coconut.  Add 1 teaspoon peppermint extract with the vanilla.  Crush 5 candy canes and sprinkle the candy on top of fudge just after pouring into pan.

Servings:  makes 32 small squares