In My Blogroll, My Little Book of Recipes, Snacks, Sweets

So I’ve gone vegan obsessed lately (somehow I blame all the books and study) and I came across this really yummy chocolate fudge recipe when I had a fudge craving last weekend.

It’s more of a truffle-like taste and texture and each batch makes about 15-20 pieces depending on how small you cut it up! It tastes very dark chocolatey and is quite rich, so I recommend cutting the batch up as small as you can. Store them in the freezer to avoid them melting and going soft – this happened to me during the week when I tried to take some into college in a lunch box. But if you get a craving, they’re ideal for popping out of the freezer and satisfying a sweet tooth! Naturally I’ve been nibbling away at them all week.

I’ve taken the initial recipe from Katys Kitchen, a really lovely vegan recipe blog, but I’ve just made a few changes!

  • 1 and a half cup full-fat coconut milk
  • 2.5 Tablespoons coconut oil
  • I large packet of semi sweet choc chips (dairy free!)
  • 1 teaspoon vanilla extract
  1. Line a small baking dish with parchment paper.
  2. Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
  3. Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
  4. Remove from heat and stir in the vanilla. Pour into the baking pan and leave in the freezer for a few hours or until firm.
  5. Don’t even attempt to cut the batch up until it’s hard! Trust me on this one, I was too keen to taste it all and as you can see from the photo, my batch weren’t as clean cut as it could’ve been…

    Coconut milk, chocolate chips and vanilla essence all in!

Sorcha x


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