3-Ingredient Chocolate Fudge (Dairy-Free)

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Stack of slices of Cashew Butter Chocolate Fudge

While creating our recipe for Creamy Vegan Milk Chocolate, we very happily (and accidentally) ended up with a version that tasted exactly like chocolate fudge!

And so, this recipe for incredibly creamy, rich, dairy-free fudge was born. Just 3 ingredients and 1 bowl required!

Honey, salt, dark chocolate, and cashew butter for making honey-sweetened Chocolate Fudge

How to Make Fudge

Making this fudge is super simple:

Step 1: Melt chocolate (in the microwave or in a double boiler).

Bowl of partially melted chocolate for making our easy Chocolate Fudge recipe

Step 2: Add nut butter (we went with cashew butter for its richness and mild flavor).

Cashew butter in a bowl of melted chocolate for making our 3-Ingredient Chocolate Fudge recipe

Step 3: Whisk in honey (and sea salt, if desired).

Using a wooden spoon to stir a bowl of batter for making 3-Ingredient Chocolate Fudge

Step 4: Transfer to a parchment-lined loaf pan. Then add dollops of cashew butter and swirl it around with a knife or toothpick.

Pouring the batter for our Chocolate Fudge recipe into a parchment-lined pan

Step 5: Freeze for 1-2 hours or until firm.

Using a butter knife to add swirls of cashew butter into our Dairy-Free Chocolate Freezer Fudge recipe

How Long Does Fudge Last?

We don’t know how things are in your house, but around ours, this chocolate fudge doesn’t last long!

But in case you’re one of those (seriously disciplined) people who can let it sit in your house without devouring it in a few days, this fudge will last about 1 week in the fridge or 2 months in the freezer.

Squares of Chocolate Fudge on a piece of parchment paper next to honey, cashew butter, and dark chocolate

We hope you LOVE this fudge! It’s:

& Delicious!

It’s perfect for any time you are craving a chocolaty and decadent dessert. Store in the freezer to enjoy whenever the craving strikes!

More Chocolate Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Three chunks of Chocolate Fudge with bits of cashew butter

3-Ingredient Chocolate Fudge (Dairy-Free)

Incredibly creamy, dreamy 3-ingredient chocolate fudge made with dairy-free chocolate, nut butter, and honey! The perfect healthier, easy-to-make dessert!
Author Minimalist Baker
Slices of Dairy-Free Chocolate Freezer Fudge on a small plate
4.94 from 29 votes
Prep Time 1 hour
Cook Time 3 minutes
Total Time 1 hour 3 minutes
Servings 20 (Slices)
Course Dessert
Cuisine Dairy-Free, Gluten-Free, Grain-Free
Freezer Friendly 2 Months
Does it keep? 1 Week


  • 2 cups finely chopped dairy-free dark or semi-sweet chocolate (we like Theo baking bars)
  • 1 cup drippy cashew butter (we prefer Artisana raw, unsalted or homemade // or sub other nut or seed butter of choice, such as almond, peanut, tahini, or sunflower)
  • 4-6 Tbsp honey (or sub maple syrup, but we didn’t like it as much and it can cause the mixture to seize)
  • 1 pinch sea salt (optional)


  • Melt chocolate either in the microwave in 30-second increments, or over a double boiler (medium saucepan with 1 inch of water, simmering, and a glass or metal bowl over top that rests high enough that it doesn't touch the water) on the stovetop. Once melted, remove from heat.
  • To the melted chocolate add nut butter and whisk to combine. Then add honey (starting with the lesser amount and working your way up to taste) and salt (optional) and stir or whisk to combine.
  • Transfer to a parchment-lined loaf pan (or 8×8” baking dish) and (optionally) top with a few more dollops of nut butter and swirl with a knife or toothpick (see photo).
  • Freeze until firm (~1-2 hours). Slice and enjoy (as recipe is written, makes ~20 pieces). Store leftovers covered in the refrigerator for 1 week or in the freezer for up to 2 months.



*Nutrition information is a rough estimate calculated with Theo’s 85% dark chocolate, the lesser amount of honey, and without optional salt.

Nutrition (1 of 20 servings)

Serving: 1 serving Calories: 178 Carbohydrates: 14.3 g Protein: 4 g Fat: 14.5 g Saturated Fat: 6 g Polyunsaturated Fat: 1.07 g Monounsaturated Fat: 3.73 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 72 mg Fiber: 2.4 g Sugar: 7.3 g Vitamin A: 0 IU Vitamin C: 0.02 mg Calcium: 5.76 mg Iron: 1.43 mg

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Reader Interactions

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My Rating:

  1. Susan Ehrlich says

    I would like to make this as a frosting for a chocolate cake. Do you think adding boiling water a little at a time would make it runny enough to frost your chocolate cake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, hmm, we’re not sure if this recipe would work for a frosting! We do have a chocolate frosting recipe here with some similar ingredients. Hope that helps!

  2. RENE says

    I have quite a few of the Ghirardelli Premium 100% Cacao Unsweetened Chocolate Baking Bar . Would I need to add more honey for this type of bar?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rene, yes, it would likely be too bitter otherwise. More honey might make it too tender. Another idea would be to melt cane or coconut sugar with the chocolate. Hope that helps! Let us know if you do some experimenting!

  3. Joyce says

    Another Brilliant recipe from MB! Thank you! This is a real winner in our home. I have simplified and cut back on the sugar, so no guilt here.
    I have been using Organic Completely Cacao Chips from Trader Joe’s – unsweetened chocolate – 100% cocoa beans. I also have been using almond butter from TJ. For one batch I ran out of our honey, so didn’t use any sweetener and it was still fantastic. I think the almond butter brought enough flavor that the honey was not missed. Oh, and a very light sprinkle of salt. Delicious, no sugar treat and soooo easy to make! Thank you again MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry that happened, Bee. Adding it slowly can help with preventing seizing, but we do find this recipe is best with honey. You can try adding 1 tsp boiling water at a time and stirring vigorously. It may thin it out so it won’t be a solid fudge, but would still be delicious on ice cream!

  4. Jenn Swanson says

    Made this last night…I used tahini instead as I have a nut allergy and it worked really well! I used honey too. Thanks for the great recipe…I’ve shared it with my mom and my daughter.

  5. MFS says

    I saw this recipe and knew I had to make it. So easy and delicious. I used Trader Joe’s Semi-sweet chocolate chunks (vegan & GF), a cup of peanut butter, 4 1/2 tablespoons of honey, and 3/4 cup of chopped salted peanuts. I swirled a little peanut butter on the top with a toothpick for a marbleized effect and added a pinch of pink Himalayan salt on top. Such a beautiful treat.This will be my go to for holiday parties or gifts. Thank you, Dana!

  6. Ashley Seat says

    This is the easiest and most delicious thing I’ve ever made. For the nut butter I used 1/2 cup tahini and 1/2 cup peanut butter. It tasted like a creamy peanut butter cup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, amazing! Thanks for the lovely review and sharing what you changed, Ashley! xo

  7. MC G says

    Wow! Couldn’t Belice myself when I did this! Surprising how east It turn out and deliciously cool! Can I share it with you? Pass me your details and I ‘ll send you a piece! 😉

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hm, we don’t think the texture will be quite right, but let us know if you try it! For less sweetness, you can use dark chocolate or even maybe baking chocolate?

  8. Aaron Logan says

    Wow! I am totally blown away by how similar this is to dairy fudge. When making GF V treats I never ask “how does this compare to the real thing?” as I feel that sets me up for disappointment. So I was happily shocked when I took the first bite and it tasted and felt just like mama’s Christmas fudge! Well done Dana and crew!

    My only suggestion is to make sure you let the fudge return to fridge temperature prior to cutting into it as cutting it straight from the freezer led to very uneven pieces.

  9. Stevie says

    This is so good! I’ve made both almond butter and peanut butter versions and it turns out great every time. I’ve also added a bit of natural orange flavouring to the almond butter version, which was amazing. Thanks for the recipe!

  10. Abby says

    I’ve enjoyed making & sharing this fudge several times now. I make it with Sunflower seed butter & maple. Everyone loves it. Thank you!

  11. Lawrene Bottorf says

    I was gifted a box of this for Christmas… and it is HEAVENLY!!! Thanks so much. It fits my gluten-free/dairy free diet, and my sweet tooth… LOVE!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review, Lawrence. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. KB says

    This was so easy and delicious! I made it as is with no substitutions and it is so creamy!! Thanks again for another keeper:)

  13. Susan says

    I’ve made this many times. Simple and delicious. I usually sub dark chocolate chips because I have them on hand, and add walnuts. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this one, Susan! The walnut addition sounds amazing too. Thanks for sharing!

  14. veggielife200 says

    First let me just say WOW!! This is by far the best fudge I have ever had in my whole entire life. Has the best consistency and another plus is that it’s really easy. :) I used almond butter and swapped out the honey for maple syrup to make it 100% vegan. Highly recommend :))

  15. Ridhi says

    Hi there!
    I love fudge and can’t wait to try this recipe. Although, I am quite surprised that you used honey in this recipe as cooking honey causes it to be toxic and indigestible.

  16. LC says

    Oh. My. Gosh. Spouse wondered why I was incredibly distracted on the phone. This recipe is the culprit. Indulgently healthy, simple and delicious. Used tahini, honey and 100% cacao bars – wouldn’t change a thing. Perfect ingredients for long-distance athletes in need of a quick pick me up. Bravo!

  17. Rach says

    Literally so good, I made this with almond butter and yum! My mom said it tasted store bought sooo…!

  18. Kayla Savage says

    I made this recipe today with peanut butter instead of cashew butter, 4 tablespoons of honey, and sprinkled some flaked sea salt on top! Instead of putting the fudge in a loaf pan, I actually put it in mini muffin tins with muffin liners and it was an incredibly delicious healthier version of Reese’s Peanut Butter Cups! Putting the mixture in mini muffin tins also helps to portion control!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kayla. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Sierra says

    Sooo easy and delicious! I swirled cashew butter on top which made it very elegant and beautiful plus a sprinkle of chopped walnuts added some crunch to go with the silky smooth. Yum! Try it with minimalist baker coconut whipped cream :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sierra! Thanks so much for the lovely review!

  20. Kristin says

    Made this- truly delicious. Perfect afternoon snack. Next time I will double the recipe and put in a 13 x 9 pan because it only lasted a day in my house!

  21. Emily Goldberg says

    Made it with hazelnut butter & some dollops of almond butter. Cannot believe how delicious this is. Thank you. Love your recipes

  22. Vaish says

    This is A.W.E.S.O.M.E. The simplicity of the recipe that comes together to give this fantastic fudge is so amazing. I love you guys!

  23. Meeri says

    Wow this was SO good! I used 70% dark vegan chocolate. Next time I want to add some lightly salted nuts to this. Amazing!

  24. Heena says

    OMG! This is so easy and delicious! I used 86% dark chocolate bark and added walnuts. I can’t get over how decadent the fudge is.

  25. RB says

    When I was a kid I used to put all of the Halloween chocolate I amassed into the microwave with a big dollop of peanut butter and made something similar. I guess I was on to something!
    This was an outstanding recipe and I happened to have everything on hand, which was a bonus. Very complex taste for such a simple recipe. I scattered a few raw walnuts over the top before freezing. Divine!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So lovely! Thanks for sharing, RB! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  26. Sophie says

    Made this recipe yesterday. Very easy. The taste is not as sweet as regular fudge. Next time I will try with a different kind of chocolate and honey. Love the cashew nut butter. I used rose honey.

  27. Kaitlyn says

    I always have a stash of dark chocolate bars which was perfect for when I saw this recipe! I made it tonight using almond butter, omitted the final swirl of nut butter, and I topped with flakey salt. So creamy and delicious!

  28. Allegra says

    This was delicious! I used almond butter instead of cashew butter, and used about 1/2 the amount of honey (I like it dark). The consistency and flavor were absolutely delicious. Amazing to have a fast but decadent dessert recipe on hand!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop! Thanks for sharing, Allegra! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  29. D says

    I don’t have chocolate bars on hand right now, would I be able to replace it with cocoa powder? If so, how much?

  30. JLN says

    Love the dairy-free chocolate fudge! It was easy to make, and so delicious! Thank you, Minimalist Baker! Your recipes are so awesome and fun to read, like you’re talking to us!

  31. Nechama says

    Dana, thank you for replying. But what about my idea of MAPLE SUGAR added to the melting choc. OR even the Maple Creme? I got the ‘syrup’ conundrum.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh, maple sugar! That should work! I don’t know what maple creme is. Let us know how it goes!

      • Blutterfy says

        Maple creme is just runny maple sugar (the point right before all of it crystallizes). Maple creme should work the best since it is the most similar to honey in consistency and stickiness. (I made a vegan maple walnut freezer fudge over Christmas and it turned out amazing – I put in some almond flour to compensate for the runny-ness of the maple syrup and it firmed up evenly in the freezer). Gonna try cherry almond with chocolate chunks (probably use your vegan milk chocolate recipe) this coming Christmas :). Happy baking :)

  32. Courtney says

    Oooh, I can’t wait to try this!
    Any thoughts on the weight/number of chocolate bars used to get the 2 cups?

  33. Nabeela says


    I really want to make this recipe but I have a family with nut allergies. Could I use tahini to replace the cashew butter? Or which seed butter would you recommend?

    Thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It might be worth a try! I’d say sunflower butter or tahini would work. Let us know how it goes!

  34. Nechama says

    I hope to make this soon. But what about adding (4 TBS) maple sugar or maple cream to the chocolate as its melting? This will add the maple flavor w/o the (alcohol) maple liquid. I find the honey overpowers the flavor.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I get that. We included some thoughts on maple syrup in the recipe that we didn’t prefer it and because it’s more liquid than honey it can sometimes cause the chocolate to seize. But let us know if you try it! Perhaps in a half batch first.

  35. Aparna says

    This fudge is pretty special! Perfect for a Monday :) it was easy to put together and ready in no time. The fudge is a tad heavy- I’ve kept half a batch in the freezer for later and the other half is in the fridge. I used the trader joes vegan chocolate which is quite rich on its own. Thanks so much!

  36. Sharon says

    Thanks for the recipe, this was so great and easy to make! I added a bit of cinnamon, doubled the salt, added chopped walnuts and topped it off with a sprinkle of pink salt and it was soo delish!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Sharon! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  37. Shannon says

    Have you tried this recipe with agave? Any thoughts on how that will impact it since the maple syrup caused the recipe to seize?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t! But you can try it, adding only a little at a time. Let us know how it goes! And to clarify, the mixture didn’t seize with maple syrup, I only mention it because sometimes it can depending on the type of maple syrup and chocolate being mixed.

  38. Wendy says

    I would love to see a recipe for maple walnut fudge! This looks rich and delicious. What would be the type of nut butter with the least flavour for this chocolate fudge? I love peanut butter on toast and in Sarah sauce but not in fudge or cookies…I’m one of those people😂. Thank you!

  39. Kelsey says

    I loved this recipe! Got an email for it today, and went out and bought chocolate chips! I used peanut butter, and 4T of honey. It was delicious!

  40. AR Cro says

    Hi! This looks great, we haven’t tried it…yet. I’m just wondering if you’ve tried this with adding any nuts, and if so, how did it turn out? Also, if you tried it without adding the second amount of cashew butter, did you have the same consistency? We look forward to giving this a try since we’re always looking for dairy free chocolate treats!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Without adding any nuts? You mean the nut butter? I wouldn’t recommend that. Adding more nut butter to swirl is definitely not necessary.

  41. Judy says

    Many thanks for sharing this! May I ask if I can replace honey with either maple syrup, agave syrup, or malt sugar syrup? I am trying to have a vegan one… thanks and have a wonderful weekend

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can see our thoughts on that in the recipe. Honey was our favorite. Let us know what else you try!

  42. Michelle says

    Do you know if this could work well/just as good with agave? Trying to do this vegan, but since the maple syrup doesn’t hold up well, wanted to see if there was another option. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So maple syrup didn’t make it seize when we tested it, but I mention it because sometimes it can depending on the type of nut butter added and type of chocolate. If you give either maple or agave a try, add it slowly to avoid seizing. And let us know how it goes!

    • Harmeet says

      Simply loved this recipe. Easy and quick, I made this using agave. It’s really smooth and delicious 😋 can’t thank you enough for all the gluten free and vegan recipes.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Harmeet! Thank you so much for your kind words and lovely review! xo