This lemon fudge is soft, smooth and creamy. The fudge needs just 3 ingredients and doesn’t require any dairy, refined sugar, butter or oil. The fudge can be made ahead of time and stores well.

This lemon fudge has a nice zesty lemon flavor. I like that it’s not as sweet as classic lemon fudge and uses dark chocolate for its base instead of white chocolate.

Ingredients

  • Lemons
  • Coconut milk
  • Dark chocolate chips

Lemons: Lemon juice and lemon zest gives the fudge its lemon flavor. If you want a stronger lemon flavor you can add a few drops of lemon extract.

Coconut milk: Make sure to use full fat canned coconut milk. The drinking kind of coconut milk doesn’t contain enough fat.

Dark chocolate chips: Make sure to use dark chocolate chips with at least 63% cocoa. If you use anything with a lower amount of cocoa, the fudge may not set. If you need the fudge to be dairy-free, make sure to use dairy-free dark chocolate chips. If you need the fudge to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugar.

How to Make Lemon Fudge

  • The dark chocolate chips are melted until smooth. Whisk in the coconut milk until it is fully incorporated.
  • Stir in the lemon juice and zest. Transfer the fudge into your prepared pan. Garnish with additional lemon zest.
  • Place the fudge into the fridge for a few hours until set. Cut the fudge with a large sharp knife. If desired, you can garnish the fudge with additional lemon zest or coarse salt before serving.

Expert Tips

  • When you open up a can of canned coconut milk, the fat will sometimes be separated from the liquid. If this is the case, make sure to whisk the contents of the can until uniform before using the milk in the recipe.
  • Make sure the coconut milk is room temperature before using. If it is cold, it will cause the chocolate to seize.
  • Don’t add more lemon juice than the recipe calls for. It may cause the chocolate to be too soft and not set.

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3 Ingredient Lemon Fudge

This lemon fudge is soft, smooth and creamy. The fudge needs just 3 ingredients and doesn't require any refined sugar, dairy, butter or oil. The fudge is easy to prepare and you don't even need a stove to make it.
Servings: 24 pieces
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
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Ingredients

  • 1 1/2 cups (249g) dark chocolate chips, at least 63% cocoa, see note before starting
  • 1/2 cup (118ml) canned full fat coconut milk, room temperature, see note
  • 1 Tbsp (15ml) lemon juice + 1/2 tsp zest, plus additional zest for garnish

Instructions
 

  • Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
  • Add the canned coconut milk to the melted chocolate. If your coconut milk has separated, use a whisk to mix the contents until uniform before measuring and using for the recipe. Also make sure your coconut milk is room temperature. If it is too cold, it will cause the chocolate to seize. Stir the coconut milk in with a spatula or whisk until it is fully and evenly incorporated.
  • Add the lemon juice and zest and use a spatula to fold until they are evenly incorporated. Make sure the lemon juice and zest are room temperature before adding.
  • Transfer the fudge into your lined baking loaf pan. Use a spatula to spread it evenly across. Sprinkle additional zest on top if desired for garnish and more lemon flavor.
  • Place the fudge into the fridge until firm (around 4 hours) or overnight. Cut fudge into approximate 1 inch squares with a large sharp knife. Leftover fudge should be stored in an airtight container in the fridge.

Notes

  • Canned coconut milk note: Use full fat canned coconut milk and not a light version. Sometimes the canned coconut milk will separate with the coconut cream floating to the top. If this occurs, use a small whisk to mix the contents in the can until you have a uniform, smooth coconut milk before measuring and using for the recipe. I used Thai Kitchen canned coconut milk.*
  • Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains at least 63% cocoa. Anything less than 63% may cause the fudge to not set. If you need the fudge to be dairy-free, make sure to choose dairy-free dark chocolate. If you need the fudge to be refined sugar-free, use a chocolate that is sweetened with unrefined sugar. Also make sure your dark chocolate chips contain lecithin. Chocolate without lecithin may seize and harden once you add in the coconut milk. I tested the fudge with dairy-free chocolate chips (Guittard 63%) and refined sugar free and dairy-free chocolate chips (Hu dark chocolate chips 65%*).
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 63kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 2mg, Fiber: 2g, Sugar: 4g, NET CARBS: 4
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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