Description
This creamy homemade vegan chocolate fudge is a melt-in-your-mouth dream. Each bite is a delightful blend of sweetness and silkiness – the perfect treat for your sweet tooth. All you need are 5 simple ingredients and 10 minutes. You’ll be on your way to creating a dessert that is both easy and impressive.
Ingredients
- 2 and 1/2 cups coconut milk powder
- 1/4 cup cocoa powder (see notes)
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1/2 cup chopped nuts (see notes)
Toppings (optional):
Coconut flakes, nuts, sprinkles, flaky sea salt, caramel drizzle, citrus zest, strawberries.
Instructions
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Line an 8×8” baking dish with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
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Sift the coconut milk powder and the cocoa powder. This will ensure that the consistency of the fudge will be smooth and free of clumps.
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Stir in the vanilla extract.
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Stir in the chopped nuts.
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In a small saucepan heat the maple syrup over medium heat until it comes to a gentle boil. You don’t have to wait for the mixture to thicken. Remove from heat right when it starts boiling.
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Pour the hot maple syrup over the cocoa mixture and mix well until all the ingredients are combined and without clumps.
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Transfer the fudge mixture to the baking dish and use a spatula to smooth out the top.
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Place the fudge in the freezer for at least 1 hour or until firm.
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Once the fudge is set, lift it out of the baking dish using the parchment paper.
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Peel off the parchment paper.
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Place the fudge on a cutting board and cut it into squares, rectangles or any other shapes you like. Rinse the knife with warm water occasionally for cleaner cuts.
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Sprinkle your favourite toppings. Today I chose strawberries and orange zest.
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Store it in the fridge in an air-tight container.
Enjoy!
Notes
You can use raw cacao instead of cocoa powder. Raw cacao is minimally processed and retains more nutrients compared to cocoa powder.
Use your favourite nuts. Today I used a mix of walnuts, pecans and pistachios. You can lightly toast the nuts before adding them to the cocoa mixture to enrich the fudge and add depth.
This is the silicone dish I use, but any 8×8 baking dish works.