Vegan Fudge from "Chloe's Kitchen" Cookbook

Today my mom and I made no bake vegan fudge with powdered sugar, cocoa, dairy free chocolate chips, and coconut milk. It was so easy to make the only thing that I don't really like is that it takes overnight to cool, and if you know me i'm not patient. Here's the recipe:

Ingredients:

1 cup canned coconut milk mixed well before measuring (don't be alarmed if it is thick and looks like frosting it is supposed to look like that) 

3 cups semi sweet chocolate chips (dairy free)

1 Tablespoon vanilla extract (make sure it is organic and pure)

3 cups powdered sugar

1/3 cup unsweetened cocoa powder

1 1/2 cups of toasted and chopped walnuts

Instructions:

Line an 8 inch pan with foil (put enough so that it hangs over the sides of the pan). In a small saucepan heat the cup of coconut milk until you start to see the first signs of boiling. Then add the 3 cups of dairy free chocolate chips and turn the heat to low.

Let it cook stirring occasionally until the mixture is smooth and silky and all the chocolate is melted. Take off of the heat and add the 1 tablespoon of pure vanilla whisk, and set aside.

In a medium sized bowl combine 3 cups of powdered sugar and 1/3 cup of cocoa powder. Mix the chocolate mixture with the dry mixture until it forms a smooth fudge batter. Fold the 1 1/2 cup of toasted and chopped walnuts with a spatula.

Put the finished batter mixture into the pan and spread evenly. Cover with foil and set out for 8 hours or overnight. Cut into 2 inch pieces when the fudge has reached room temperature.    


Review: I thought that it tasted exactly like regular fudge. It was silky and smooth and the perfect amount of chocolate. Feel free to change the recipe to put in what you like, but I thought that this was a great recipe if you are a fudge lover.


Recipe from Chloe's kitchen vegan cookbook