Rocky Road Fudge

Rocky Road Fudge

Total Time: 15 minutes

Yield: 20-25 pieces

Rocky Road Fudge


  • 5 1/2 Cups Organic Powdered Sugar
  • 1/2 Cup Cocoa Powder, heaping
  • 1/2 Cup Earth Balance (or other vegan butter)
  • 1/4 Cup Unsweetened Coconut Milk
  • 2 teaspoons Vanilla Extract
  • Walnuts, Vegan Marshmallows for topping


Melt the butter, coconut milk and vanilla extract together on a low setting in a small pot. It just needs to melt, not boil.

Meanwhile, in a large bowl, combine powdered sugar, cocoa and mix together. Then add the melted butter mixture and stir.

Ya may want to roll your sleeves up and handle the fudge dough and kneed it a little to make sure everything is incorporated.

On a flat surface, roll out a piece of parchment paper and fold it in half. Place the fudge dough ball on one half of the parchment paper and gently flatten and shape into a square with your hands. Then toss on the toppings, cover with the other half of the parchment paper, and press a baking tray down into it to flatten evenly and ensure all the toppings are pressed into the top of the fudge.

Remove the tray and top half of the parchment paper and cut into squares. Then refrigerate until you're ready to snack!