Before we get to the chocolate, I have a BIG favor to ask. I am completely honored to have been nominated as one of the top food bloggers for 2012 over at FriendsEat.com. Will you please vote for me by simply clicking the link and hitting the “LOVE” button you see displayed below? So grateful if you if you did!
Okay, back to the good stuff. Vegan fudge….
This fudge is decadent. It’s rich. It melts in your mouth. Need I say more? And it’s only 5 ingredients (not counting the nuts because I know some peope don’t like them…shame!)
Now, don’t get held up over the fact that coconut cream is used in this recipe. I know it only makes sense that it would taste ooey-gooey coconutty…but I swear it doesn’t. So if you don’t want your fudge tasting like a Mounds Bar, you are in luck. The richness of the chocolate blends perfectly into the coconut cream and you cannot even taste it.
We all can thank Brooke for such a simple recipe! Check out her original fudge here.
Gluten, egg, and dairy-free
My recipe makes a small batch–there is only so much fudge I can handle, you know?
- 2 c non-dairy chocolate chips (I used Trader Joes’ HUGE dark chocolate bar to make this extremely rich)
- 1/2 c. coconut cream (this comes in a can and is solid unlike coconut milk)
- 1/2 c. non dairy milk
- Dash salt
- 1 c. chopped nuts, optional (or more!)
- 1 tsp vanilla extract
- In heavy saucepan, over low heat, melt chips with coconut cream, non-dairy milk, and salt. Remove from heat.
- Stir in nuts if desired and vanilla. Spread evenly into wax paper lined small square pan. Place more chopped nuts on top if desired.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in fridge.