S’Mores Fudge

S’Mores Fudge Recipe

By Peanut Palate

👩‍🍳Cook Time: 10 mins


2 tbsp crushed graham crackers

¼ cup mini vegan marshmallows I used vegan peppermint marshmallows, from the company Dandies! You can use regular or any flavored marshmallows.

¼ tsp vanilla extract

1 cup vegan semisweet chocolate chips You can use any type of darker chocolate, but you'd need to add some liquid sweetener (like coconut syrup, agave, date syrup, brown rice syrup, etc) to make up for the bitter flavor of darker chocolate.

⅓ cup coconut cream You can buy cans of pure coconut cream, or keep a can of coconut milk in the fridge overnight. The fat rises to the top of the can the next day, and you can scoop this white cream off. This is coconut cream that naturally comes from coconut milk.


1Line a small rectangular tray with wax paper that hangs off the sides, so you can pull the fudge out easily later.

2In a stovetop pan over medium-low heat, add the coconut cream and chocolate chips. Continuously stir it until it is completely melted. Chocolate burns quickly so make sure you don't stop stirring!

3Once melted, pour this into the tray. Add the marshmallows and graham cracker toppings immediately, and stir them around with a knife or toothpick. You could also pour half the mixture, then stir in some toppings, then rest of the mixture on top and then more toppings. The toppings will be more evenly distributed on the bottom too then.

4Freeze the tray for 30 minutes. You can also keep it in the fridge, but it'll take longer to set. Also, freezer fudge tastes so much better!

5Once it's set, cut into 8 squares and serve! It'll start to get very soft at room temperature, so store it in the fridge or freezer.

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