Pistachio Vegan White Chocolate Fudge Recipe
This rich and creamy vegan Pistachio Fudge combines smooth pistachio butter with vegan white chocolate and sweetened condensed coconut milk for a decadent, nutty treat. Perfectly firmed in the fridge, this fudge offers a delightful crunch from chopped pistachios scattered on top, making it a luscious no-bake dessert that suits vegan lifestyles and those seeking a creamy, flavorful indulgence.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 36 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 320 g sweetened condensed coconut milk
- 125 g pistachio butter
- 250 g vegan white chocolate, chopped
- 60 g vegan butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- 125 g pistachios, roughly chopped
Instructions
- Prepare the Pan: Line an 8×8 inch baking dish with parchment paper to prevent the fudge from sticking and make removal easier.
- Melt the Ingredients: In a heatproof bowl, combine the sweetened condensed coconut milk, pistachio butter, chopped vegan white chocolate, melted vegan butter, vanilla extract, and almond extract. Place the bowl over a pan of gently simmering water (double boiler method) ensuring the bowl’s base does not touch the water. Stir occasionally to blend and melt the ingredients evenly, taking care that no water mixes into the fudge mixture, as this can cause it to seize.
- Add Pistachios: Once fully melted and smooth, remove the bowl from heat and stir in most of the chopped pistachios, reserving a small handful for garnish.
- Set the Fudge: Pour the fudge mixture into the prepared pan and smooth the surface. Scatter the reserved pistachios evenly on top, gently pressing them in so they adhere as the fudge sets.
- Chill and Firm: Refrigerate the pan for at least 4 hours, ideally overnight, to allow the fudge to solidify. For quicker setting, place it in the freezer for about 2 hours.
- Slice and Store: After the fudge has fully set, use a sharp knife to slice it into 36 squares. Store the fudge in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Notes
- Be cautious to avoid water contact with the fudge mixture during melting, as water can cause the fudge to seize and become grainy.
- For a nut-free version, you can omit pistachios or substitute with seeds, but the pistachio butter and flavor will still provide the characteristic taste.
- Use a sharp knife dipped in hot water and wiped dry before slicing to achieve clean cuts.
- Almond extract is optional and adds a subtle nutty depth but can be left out if not desired.
- Freezing the fudge will preserve it longer but allow it to come to room temperature slightly before serving for best texture.
Keywords: pistachio fudge, vegan fudge, no-bake fudge, pistachio dessert, vegan white chocolate fudge
