Vegan Five-Minute Coconut Fudge

Hannah Kaminsky

Ingredients


Makes 32 servings

2 cups (12 ounces) semi-sweet chocolate chips

2 Tablespoons vegan butter or coconut oil

½ cup full-fat coconut milk

2 cups confectioner's sugar

½ cup Dutch process cocoa powder

½ teaspoon vanilla extract

¼ teaspoon salt

1 cup unsweetened coconut chips or flakes, toasted

Recipes have been adapted with permission from Sweet Vegan Treats by Hannah Kaminsky. For more delicious vegan desserts, you can purchase her book on Amazon

Devilishly dark and creamy, this fudge beats the chips out of the cloying original Fantasy Fudge made from the tooth-aching combination of sweetened condensed milk and marshmallow crème.

Directions

1. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.

2. In a large microwave-safe bowl, combine the chocolate chips, butter or coconut oil, and coconut milk. Heat for 1 minute on full power and stir thoroughly until completely smooth.

3. Sift together the confectioner’s sugar and cocoa powder, breaking up any clumps, before adding both to the bowl of liquid chocolate goodness. Next, add the vanilla and salt, stirring vigorously until thick, silky, and uniform.

4. Pour the mixture into your prepared pan. Smooth out the top and sprinkle coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand to make sure that it adheres. Chill for at least 30 minutes, or until fully set before cutting into squares.

Per Serving:

Calories:

129

Carbohydrates:

16 g

Fat:

Protein:

1 g

Fiber:

2 g

Active Time:

Total Time: