The Easiest 3-Ingredient Fudge Bites

3-Ingredient Fudge Bites |
Are you ready for the easiest dessert ever?

Aside from eating a handful of chocolate chips, of course…which I do on the regular. On top of a spoonful of peanut butter.


3-Ingredient Fudge Bites |

Fudge always reminds me of my family reunions on the East Coast, where we met up every August for the first 20 years of my life. At least twice every trip, someone would buy a couple pounds (!!!) of fudge to share with the group. Although there were many fancy flavor options, I was (and still am) all about the straight-up chocolate.

3-Ingredient Fudge Bites |

During these trips I would cut little chunks off of the big fudge block every time I passed by the counter that held the boxes, and then fall into an inevitable sugar coma by the end of the day. Remembering that overloaded feeling, I used a mini muffin pan to build some portion control into my version.

That’s of course assuming you can stop at just one of these cute little things. Eeep.

3-Ingredient Fudge Bites |

In addition to the simple ingredient list, the actual process of making this fudge couldn’t be much easier. The recipe is basically a play on ganache: heat up a high fat liquid (usually heavy cream, but in this case coconut milk), pour it over chocolate, let it sit for a couple minutes, whisk, and bam. The addition of coconut oil to the hot liquid helps make the fudge a little smoother and richer, so don’t leave it out!

Once your chocolate is super glossy and smooth after the whisking, just scoop heaping tablespoons into well-greased muffin liners, top them however you like (more on that below), and stick the pan in the freezer (fast/impatient route) or the fridge (if you’re a stronger person than me).

3-Ingredient Fudge Bites |

I opted to top my fudge with sea salt and caramel, and I highly recommend both. I used this recipe for salted caramel, and just boiled it for 3 minutes instead of 1 (resulting in a slightly thicker caramel), but you could use store-bought caramel in a pinch. If you go the caramel route, know that the caramel stays pretty sticky, so unwrap with caution. That comment is for all you parents with little ones – don’t say I didn’t warn you! :)

If you’re into walnuts, pistachios or coconut in your fudge – go for it! Top to your heart’s content.

3-Ingredient Fudge Bites |

No more plain old chocolate chips from the bag for me; I’m totally in love with this fudge! Let me know if you make it!

The Easiest 3-Ingredient Fudge Bites

The easiest fudge ever, made with just 3 ingredients! Rich, thick, and easy to adapt to your tastes.

Yield: 24 fudge bites

Prep Time: 1 hour 15 minutes

Total Time: 1 hour 15 minutes


3-Ingredient Fudge Bites

  • 3 cups semisweet chocolate chips (dairy free, if needed)
  • 3/4 cup full-fat coconut milk
  • 2 tablespoons coconut oil

Optional Toppings


  1. Place the chocolate chips in a large bowl.
  2. Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
  3. Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth. Every so often I still have some lumps at this point, so I place the bowl (I use a glass bowl) over a pan of simmering water and whisk until all the lumps are gone.
  4. Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).
  5. Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
  6. Freeze (1 hour) or refrigerate (2-3 hours) until set.

You can store your finished fudge bites in the fridge or freezer. As you may guess, storing them in the fridge makes them a little softer, and the freezer makes them slightly firmer. They never freeze solid, which is a scientific mystery to me. They WILL melt if left out on the countertop, so don't do it! :)

The chocolate chips are key to the quality of the fudge, so I recommend not skimping on the brand. I like Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).


112 Responses to “The Easiest 3-Ingredient Fudge Bites”

  1. Mercedes — October 1, 2014 @ 7:22 am (#)

    I love this! I think it would make an amazing treat and you are right, so much better than regular chocolate. I think I might make myself some today to keep in the fridge!

  2. Warm Vanilla Sugar — October 1, 2014 @ 7:48 am (#)

    Oh girl, I’m crushing on these so hard!

    • Katie — October 2, 2014 @ 2:42 pm (#)

      Girl, me too. :)

  3. Sarah@wholeandheavenlyoven — October 1, 2014 @ 8:02 am (#)

    Oh my goodness….these look dangerously easy and pretty dang addicting. — I don’t think I would be able to share with anyone! ;) Pinned!

    • Katie — October 2, 2014 @ 2:41 pm (#)

      The only reason I could share was because I made 3 batches last weekend…oops :) Thanks for the pin!

  4. Lucie A.S — October 1, 2014 @ 8:29 am (#)

    One word and it couldn’t be one other than YUM!!

  5. Katie (The Muffin Myth) — October 2, 2014 @ 12:29 am (#)

    This is totally genius! I used to make a similar fudge years ago using chocolate chips, condensed milk, and powered sugar. So much sugar! This looks like a much better and chocolate focused choice. I’ll definitely be making these little bites of goodness and keeping them on hand for when I need a chocolate fix. Thanks for the recipe!

    • Katie — October 2, 2014 @ 2:41 pm (#)

      A condensed-milk fudge recipe is actually what gave me the idea for this one :) Let me know what you think!

  6. Lauren McGinnis — October 2, 2014 @ 6:00 pm (#)

    This seems way too easy not to make! I definitely see this is my near future, maybe with some peanut butter in the middle? Ooooh Reese’s! Pinned for later!

  7. Jess — October 4, 2014 @ 12:30 am (#)

    Yum! I have an open can of coconut milk and some coconut oil crying out for this!

  8. kale123 — October 7, 2014 @ 7:54 am (#)

    Looks great. Always in need of dairy-free treat options. Big fan of coconut in general, use it in loads of my recipes.

    • Katie — October 10, 2014 @ 1:25 pm (#)

      Agree – coconut is the best, in all it’s forms – oil, milk, shredded etc. :)

  9. Alicia — October 8, 2014 @ 11:40 pm (#)

    What do you grease the tin liners with and how? Individually spreading oil on each liner seems like a big time commitment…..Is this step really necessary?

    • Katie — October 9, 2014 @ 7:47 am (#)

      I used coconut oil spray, so it was pretty quick! It is a necessary step- I tried a few without greasing and they stick to the liners pretty bad.

  10. Gemma Gonzalez — October 9, 2014 @ 5:14 pm (#)

    Mouth-watering recipe! I’ve just seen this at Foodgawker and immediately have fallen in love! Easy recipe and super yummy!


    • Katie — October 10, 2014 @ 1:22 pm (#)

      Thank you, Gemma!

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  12. Linda @ The Fitty — October 24, 2014 @ 7:22 pm (#)

    Oh my god it’s basically chocolate! Delicious, fudgy chocolate!!

  13. Laura - Chronicles of Passion — November 21, 2014 @ 9:39 am (#)

    Oh my golly. This looks awesome! Something tells me this could be happening this weekend . . .

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  15. Amy — December 8, 2014 @ 12:46 pm (#)

    How much coconut flavor is in this? Was thinking of adding peppermint essential oil to it bc I LOVE mint!;-)

    • Katie — December 8, 2014 @ 12:58 pm (#)

      They don’t taste very coconutty at all. My sister who hates coconut still really liked these. I think adding peppermint would be great!

      • Amy — December 8, 2014 @ 2:33 pm (#)

        Good news!!! Thanks! Will try tonight!!:-)

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  17. Michelle — January 26, 2015 @ 8:30 pm (#)

    Thanks for this! I poured mine on parchment, chilled, and cut into squares. Great easy recipe!

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  19. Lisa — February 11, 2015 @ 8:12 pm (#)

    Hi.. you say line the cupcake pan with tins then grease, are you greasing the pan so the liners don’t stick?  Or are you greasing the liners?  And what are you greasing with?  As you can tell I am not chef of the day… but totally want to make these….

    • Katie — February 11, 2015 @ 8:23 pm (#)

      Hi! I coated the liners with coconut oil spray- you want to spray them so the fudge doesn’t stick. Hope that helps!

  20. Julie — February 16, 2015 @ 9:25 am (#)

    The coconut milk…You’re talking the kind in the can?

    • Katie — February 16, 2015 @ 9:35 am (#)

      Yes, full fat from the can.

  21. Kari — February 28, 2015 @ 6:51 pm (#)

    These look delicious!

  22. Caleb — March 1, 2015 @ 11:06 pm (#)

    Could I do cacao powder instead of chocolate chips? and if so how much? 

    • Katie — March 2, 2015 @ 9:12 am (#)

      I think that would drastically change the texture of the fudge, so I don’t think it would work. Sorry!

  23. Deryn @ Running on Real Food — March 11, 2015 @ 2:56 pm (#)

    Oh my. These look so goooooood. I use coconut cream all the time to make similar treats but I love this! Adding sea salt on top is key, good call ;) thanks for sharing!

  24. Jana — March 22, 2015 @ 9:54 am (#)

    I have a can of light coconut milk.  Can I use this?

    • Katie — March 22, 2015 @ 10:39 am (#)

      I haven’t tried light coconut milk in this recipe, so I can’t say for sure. I would assume that the extra fat would be crucial to the texture, but let me know if you try it!

  25. Lisa S — March 24, 2015 @ 7:18 am (#)

    These look so amazing! Do you have a link to the caramel sauce you used in the picture?  

  26. Monica Wierzba — March 24, 2015 @ 2:27 pm (#)

    Wondering if you have calorie/fat/carb counts on this recipe?

    • Katie — March 25, 2015 @ 1:24 pm (#)

      I only recently started adding nutritional information to my recipes, so I haven’t done so with this one. You could put the ingredients into an online calculator to get the information – recipe makes about 24 fudge bites.

  27. Chrissie — March 29, 2015 @ 9:16 am (#)

    I have had a fudge fail this morning. I could not get the melted chocolate smooth, it separated. I tried heating it all in the microwave for 15 seconds at a time, for an additional minute. What have I done wrong? I used full fat coconut milk, coconut oil, and Enjoy Life chocolate morsels.

    • Katie — March 29, 2015 @ 10:10 am (#)

      Oh no! I’m sorry to hear that. I have always had success pouring the liquid over the chips and letting it sit, but I’ve read that some people make ganache (which is basically what this is) by throwing the chocolate chips into the milk mixture and whisking immediately, and that technique may help prevent the chocolate from seizing. I haven’t tried that technique, but it may be worth a try. My only other thought is that perhaps the milk wasn’t quite hot enough? Let me know how it goes if you try again!

  28. Jana — April 1, 2015 @ 7:19 pm (#)

    I did use light coconut milk and it totally worked!  Thank you!  Yummy recipe!

    • Katie — April 1, 2015 @ 7:27 pm (#)

      Awesome! Glad to hear it! Just curious – what brand of light coconut milk did you use?

  29. judi — April 2, 2015 @ 4:42 am (#)

    I made a big batch of these last night. that’s a LOT of fudge but I am NOT complaining! :)

    I didn’t have coconut milk on hand so I used the extra thick cashew milk that I had.. these are amazing. the meltaway texture is so luxurious! I made some plain, others topped with coconut, walnuts, sunbutter, chili/cinnamon, and salted.

    I am mad that I didn’t think of using peppermint extract like one of your posters suggested! this is something I will make again and often! thanks

    • Katie — April 2, 2015 @ 11:20 am (#)

      Interesting – I’m glad to hear that cashew milk works! Thanks for the comment, and I’m so glad you enjoyed these!

  30. Michelle Tex — April 4, 2015 @ 8:57 pm (#)

    i just made these and did some topped with walnuts, some with salted caramel and some with coconut and left some plain. Perfect Easter Sunday treat! 

  31. Micah — April 5, 2015 @ 6:06 pm (#)

    Hi there, just wondering.. When you say full fat coconut milk (canned) do I refrigerate it and only use the cream or the liquid as well? and also for the caramel sauce? Thanks!

    • Katie — April 5, 2015 @ 6:30 pm (#)

      Shake it up and use the liquid and the cream – no need to refrigerate/separate!

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  33. Jessica — April 6, 2015 @ 6:01 pm (#)

    Do you think you could use pure cocoa powder (e.g., no sugar) instead of chips?  I’m doing no sugar right now.

    • Katie — April 6, 2015 @ 7:17 pm (#)

      I haven’t tried so I’m not sure- sorry! Let me know if you try it out!

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  36. Kim Atwood — April 13, 2015 @ 1:36 pm (#)

    could you use Carob chips in place of the chocolate chips for a sugar free version? 

    • Katie — April 13, 2015 @ 2:10 pm (#)

      I’m not sure – I have not tried this recipe with carob chips, so I don’t know how they would turn out. Report back if you give it a try!

  37. Mary DeMattio — April 20, 2015 @ 5:59 pm (#)

    Can I remove the papers and serve these for a bridal shower or would that be too messy?

    • Katie — April 20, 2015 @ 8:54 pm (#)

      They melt rather quickly when left out, so unless you can keep them chilled until right before serving I’m not sure that would work.

  38. Nicole Choudhary — April 23, 2015 @ 5:18 pm (#)

    Hey Katie!

    I am a little late to the party on this recipe but I just found you and needless to say, am totally in love with your blog!!

    My question is about adding peanut butter to the top (or maybe middle) of these …. do you think it would work or would it stay too sticky??

    • Katie — April 23, 2015 @ 7:58 pm (#)

      Thank you so much!…and I haven’t tried peanut butter, but a friend of mine put it in the middle and said it was really good!

  39. iyut — April 27, 2015 @ 3:40 am (#)

    Could I substitute the coconut oil with olive oil? I can’t find coconut oil in any supermarket here in my city..

    • Katie — April 27, 2015 @ 9:09 am (#)

      Coconut oil works because it is solid at room temperature, so I don’t believe olive oil would work. If you’re not vegan, you could try butter. I haven’t tried these with butter, but since it is solid at room temperature like coconut oil I believe it would work.

  40. gardenia — April 27, 2015 @ 2:23 pm (#)

    hey.. what is the best way to serve in party.. cuz u mention it can be melt if u left it on the counter

    • Katie — April 27, 2015 @ 4:05 pm (#)

      Honestly, unless you can refrigerate them until right before serving, these might not be the best party treats. Even when I brought them in to work to share I put them in the fridge and told people to grab them from there – they just get a little too melty if left out. Sorry I can’t be more helpful!

  41. Lesandra — April 28, 2015 @ 7:21 pm (#)

    are these paleo friendly??

  42. JoAn @ — May 1, 2015 @ 9:33 am (#)

    This looks amazing! A must-try this weekend and every weekend after that!!! :)

  43. adriane — May 1, 2015 @ 9:19 pm (#)

    I made these tonight and they are soooooooo good and easy. Put coconut in some of them and they are just like mounds.

  44. Nana — June 5, 2015 @ 6:37 am (#)

    Could you keep these in the freezer or do you have to eat them immediately? Thanks!

    • Katie — June 5, 2015 @ 7:55 am (#)

      You can definitely keep them in the freezer! That’s what I did for months :)

  45. Nana — June 5, 2015 @ 12:05 pm (#)

    I just made these and they are yum! And so easy!
    What would be the best way to freeze them?
    (I am quite new at making sweet things, so I would appriciate your advice.) Thanks!!

    • Katie — June 5, 2015 @ 12:54 pm (#)

      I’m so glad you like them! As far as freezing goes, once they’re set I just placed them in air-tight tupperware, and separated any layers with a sheet of parchment paper.

  46. Cherie — June 8, 2015 @ 10:47 am (#)

    Hi I just made these last night super yum!! I had a little problem with the coconut oil separating and rising to the top? Has that ever happened to you before? Can this be made without the coconut oil or mabey less?? They were still delicious all the same just not so pretty… I topped some of mine with bee pollin others with dried cranberries and caco nibs and others with sea salt and maca powder. All of them tasted amazing I simply love the idea that you can sprinkle anything on top to have a variety of flavors. I can’t wait to try them again with peanut butter!!! Thanks  so much for sharing I absolutely love your blog!!!

  47. Megan Wilcox — June 8, 2015 @ 1:21 pm (#)

    What did you grease the liners with? I LOVE this recipe and have made them twice (once with liners and once without – I had run out) and my liners seemed to really stick to my bites when I used cooking spray.

    • Katie — June 8, 2015 @ 2:13 pm (#)

      Oh no! I’m sorry to hear that they stuck. I use coconut oil cooking spray, and they worked great with this recipe. Maybe you need to be a little more heavy-handed with the spray?

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  49. Erin Joy — July 7, 2015 @ 8:47 pm (#)

    I’m allergic to coconut…but these look lovely. Do you have any substitution ideas by any chance? Fingers crossed.

    • Katie — July 8, 2015 @ 12:13 pm (#)

      Hi there! If you’re not vegan I would say you can probably substitute heavy cream and butter, but I haven’t tried it so I can’t say for sure. Let me know if you give it a try!

  50. kushi — July 10, 2015 @ 11:54 am (#)

    Oh my!It’s mouth watering recipe and amazing clicks. I am in love with this :)

  51. JennyG — July 11, 2015 @ 12:52 pm (#)

    I just made these, instead of using chocolate chips I used 100% raw cacao powder. The chocolate powder didn’t disolve as much as I wanted it to. I also added stevia as the sweetener & peppermint as a little minty flavor that my hubby likes. Will let you know how they taste :-). Topped some with some shredded dried coconut flakes. I used the entire can of coconut milk & it made 23, 1tbsp squares. 

  52. Linda — July 11, 2015 @ 9:54 pm (#)

    I just made these but I used about half Mexican chocolate and half chocolate chips. I added the disks of Mexican chocolate to the pot of coconut oil and coconut milk to melt them and then poured everything over the chocolate chips. Omg heavenly.

    My mistake wass using silicone cube trays and NOT greasing them. I don’t know what I was thinking. Oh well, they are still delicious even if difficult to get to.

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  55. Sunshine — July 25, 2015 @ 3:18 pm (#)

     I just saw this recipe posted on Facebook. I didn’t have coconut milk but I had half-and-half. These are absolutely divine !!  I love that there is no added sugar, the coconut fat I can handle, it’s a healthy fat.  thank you so much for this recipe !

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  63. Ruzena — November 17, 2015 @ 10:11 pm (#)

    I found this as a pin on pinterest jus last month, over a year after your initial post. I’m happy for i it is still circulating. I am not a vegan or vegetarian, but  have dairy allergies and t
    Other stomach issues. Findin decadent desserts that also are withing my healthy meal plan and won’t make me sick, AND taste good have been hard to come by… until I read this post! Thank you so much.  I went to a soup party and was asked to bring dessert, I decided to try these, that way I knew it was something I could eat, well…. the were a hit. Patty guests said I should write a blog about my dairy issues and start with this recipe. I laughed and gave them your weblink and said I couldnt take the credit at all. 
    Now, I just finished making them to take to my work place for a bake off tomorrow, I’m the health nut there and never participate on the bake offs, but  now I have something to add and people are anxious to see what I bring, this will shock them, even my husband couldn’t believe they were vegan. Lol anyway,  I am a busy working mom, with a full time job, a side photography business and I try to stay healthy and social too. This will be my quick and easy go to for any holiday event this season. thank you again!

    • Katie — November 18, 2015 @ 7:37 am (#)

      What a wonderful comment to start my day. Thank you!!! I’m SO glad these were such a hit!

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  72. Julie — April 20, 2016 @ 2:14 am (#)

    Hi, So I know this is an old post for you, but someone just linked to it and they look fab! Just wanted to know, could I use a different oil? I currently live in Saudi Arabia and cannot find coconut oil anywhere here. What would be a sensible alternative?

    • Katie — April 21, 2016 @ 11:11 am (#)

      Hi, thank you for your comment! I haven’t not tried these with any other oil. I believe coconut oil would be crucial, because it’s solid at room temp, so you wouldn’t want to use any liquid oil. You could try leaving it out, but it won’t be as rich. Or, if you eat dairy, I believe butter would work.

  73. Nina V — May 30, 2016 @ 8:10 pm (#)

    I have just made this to use as mini tart fillings! Brilliant. :D
    I added in some defrosted cherries to the mix.
    My children will go nuts at afternoon tea time.
    Thanks so much for this super simple treat. :)

    • Katie — May 31, 2016 @ 6:43 am (#)

      Great to hear – thank you for the comment!

  74. al — July 13, 2016 @ 7:50 pm (#)

    what type of coconut flakes? Sweetened or unsweetened? 
    And the same question for the coconut milk? ???? So looking forward to trying this recipe! 


    • Katie — July 14, 2016 @ 5:59 pm (#)

      The coconut flakes on top can be sweetened or unsweetened – whatever you prefer. The coconut milk should be full fat (the kind that is in a can), which is unsweetened. Hope you like these fudge bites!

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  76. Jaclyn — August 2, 2016 @ 8:00 pm (#)

    Can I use cacao powder instead? 

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  78. Joss — October 10, 2016 @ 8:14 pm (#)

    I really want to make these but my mom is severely allergic to coconut…what can i use as a substitute (if there are any substitutes)?

    • Katie — October 11, 2016 @ 1:21 pm (#)

      Unfortunately I don’t know of any substitutes – the fat in the coconut milk is crucial the outcome of the fudge. I’m sorry I can’t be more helpful!

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