Prep Time: 5 minutes
Cook Time: 5 minutes
Vegans can have fudge too! This popular fairground treat is surprisingly easy to make and can be whipped up with as little as 4 ingredients! Not only is it a simple recipe, it is also much healthier for you than the traditional version.
This fudge is made out of coconut cream and oil as a base. It needs to be eaten chilled or else it will melt into a delicious puddle. You can eat that too, but it is much more messy and nearly impossible to pick up with your fingers.
Coconut cream can be purchased as a block and is similar to shortening. It is one of the most seductive ingredients because of its powerful coconut flavor and silky texture. If you are having a hard time finding a block of coconut cream, you may also purchase a can of full-fat coconut milk and let it separate in the fridge. Once chilled, the cream and liquid become independent from each other and are easy to isolate.
This recipe is for one tray, or 2 cups of vegan chocolate coconut fudge.
- 1/2 cup coconut cream
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/2 cup coconut syrup (or any natural syrup)
- optional - pinch of salt, peppermint extract, cinnamon, berries, etc.
If the outside temperature is warm enough, the coconut cream and oil will be soft and will make this recipe much easier. If it cooler, you will find that your coconut has solidified into a mass and will need to be heated.
- In a medium-sized sauce pan, combine coconut cream and oil. Heat gently over low heat until it liquifies. It is important not to heat this too much or it will smoke.
- Add the cocoa powder and syrup and continue to stir until all lumps have dissolved as much as possible.
- Pour into a shallow baking pan and allow to cool to room temperature.
- Once cooled (which won't take long) transfer the tray to the freezer and allow the delicious chocolate-coconut mixture to set for at least four hours.
- Remove from the freezer and slice into bite sized pieces before serving.
- Serve cold, they melt quickly!
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