While I do not have any dietary restrictions, a lot of my friends do, and many are vegan or gluten-free. Most challenging are those who are both.
When it comes to making desserts, fudge may appear to be off the list, as so many recipes call for milk chocolate and/or dairy. While I found a few vegan recipes in the past, most left much to be desired. They were too dry, or simply did not end up looking like fudge.
Enter the following, which changed all that. The recipe below, which is adapted from Cara Reed’s Decadent Gluten-Free Vegan Baking, is one of the best fudge recipes I have ever found.
The secret? The use of coconut cream (not to be mistaken with coconut milk).
While Reed’s original recipe called for nuts, I left them out, since many people have nut allergies.
Read below for a yummy recipe that is suitable for just about everyone. However, I leave you with a warning: this is so good, you may end up eating it all yourself before you have a chance to share it with friends.
Ingredients:
1 cup vegan chocolate chips
1/4 cup coconut or almond milk
1/4 cup coconut cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
Kosher salt (optional)
Instructions:
1. Melt the chocolate using the double boiler method. Once chocolate is melted, add all ingredients, using a wooden spoon or spatula to ensure everything is evenly mixed.
2. Remove from heat and let cool for a minute or two.
3. Pour mixture in a small square pan that has been lined with wax paper.
4. Optional: If you wish, lightly sprinkle 1 1/2 teaspoons of sea salt or Kosher salt evenly on top. (The salt/chocolate combination is great, but skip if you’re not a salt fan.)
5. Place the pan in the refrigerator, and let it chill for at least two hours.
6. Cut into squares.
Makes about 12 small squares.
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Relephant Read:
Vegan Chocolate Tahini Fudge.
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Author: Kimberly Lo
Editor: Toby Israel
Image: Veganbaking.net/Flickr
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