Rocky road has always been one of my favorite treats, so I wanted to make a version that skips the dairy completely.

This dairy free rocky road fudge is rich, chewy, and has that nice crunch from the almonds. It really doesn’t feel like anything is missing.

The best part is that it’s made without any dairy, which matters a lot to me since regular fudge is usually loaded with milk and cream.

It comes together in one pan and only needs a few hours in the fridge to set. No candy thermometer or fancy steps required.

If you have been looking for a simple sweet treat that everyone can enjoy, this one is a great place to start.

Why This Recipe Is a Keeper

Rich Chocolate Flavor – Semisweet chocolate, vanilla, and a touch of salt create a rich flavor that tastes wonderfully balanced.

Smooth and Creamy – Sweetened condensed coconut milk and plant butter give each square a smooth, creamy texture without dairy.

Perfect Texture Contrast – Soft marshmallows and roasted almonds add chewy and crunchy contrast to every bite.

Inviting Finish – Mini marshmallows and almonds on top create a bakery-style finish that looks especially inviting.

Here’s What You’ll Need

20 oz Dairy-Free Semisweet Chocolate, Chopped
1 can (11.25 oz) Dairy-Free Sweetened Condensed Coconut Milk
2 tbsp Dairy-Free Plant Butter
1 tsp Pure Vanilla Extract
1/4 tsp Fine Salt
2 cups Dairy-Free Mini Marshmallows, Divided
1 cup Roasted Salted Almonds, Chopped And Divided

How to Make It

Step 1

Line an 8-inch square pan with parchment paper, leaving enough overhang on two sides to lift out the finished fudge.

Step 2

Place the dairy-free chocolate, sweetened condensed coconut milk, and plant butter in a saucepan. Warm over low heat, stirring constantly, until the chocolate is melted and the mixture is thick and glossy.

Step 3

Remove the pan from the heat and stir in the vanilla and salt. Let the chocolate mixture cool for 3 minutes so it does not melt the marshmallows.

Step 4

Fold in 1 1/2 cups of the mini marshmallows and three-quarters of the chopped almonds. Work quickly and stop folding as soon as they are evenly distributed.

Step 5

Spread the fudge in the prepared pan and press the remaining marshmallows and almonds across the top. Refrigerate for 3 to 4 hours, until completely firm.

Step 6

Lift the fudge from the pan using the parchment paper. Divide it into small squares and store tightly covered in the refrigerator.

Recipe Tips

Use The Right Coconut Milk

Use dairy-free sweetened condensed coconut milk for this fudge, not regular canned coconut milk, coconut cream, or evaporated coconut milk. The thicker, sweetened texture helps the fudge set firmly and gives it a smooth finish.

Stir the can well before measuring if the contents look slightly separated. Also check the chocolate and plant butter labels to make sure every ingredient is dairy-free.

Chop The Chocolate Finely

Cut the chocolate into small, similar-sized pieces before adding it to the saucepan. Smaller pieces melt more evenly, which helps prevent a few solid pieces from sitting in an otherwise overheated mixture.

A heavy-bottomed saucepan works best because it spreads the heat more gently. Keep the heat low and stir constantly until the mixture is completely smooth and glossy.

Keep The Heat Low

Warm the chocolate, condensed coconut milk, and plant butter only until melted. The mixture should become thick and glossy without bubbling.

If it starts to look grainy or overly thick before all the chocolate melts, take the pan off the heat and keep stirring. The remaining warmth will usually finish melting the small pieces.

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