I made no plans with the Easter bunny this year – being dairy and refined sugar free will do that to you. But, I just couldn’t escape the cheer – I was seeing chocolate everywhere. I came home for the long weekend and whipped up a batch of fudge.
On that note, it’s time for me to share my recipe for vegan chocolate fudge with you. This one happened when I had run out of cacao butter to make vegan chocolate and had to improvise. It quickly turned into a favourite.
Happy Easter everyone!
Quick vegan chocolate fudge
Makes 12 pieces
1/4 cup coconut oil
1/4 cup coconut butter
1/4 cup maple syrup
1/2 cup cacao powder
Seeds from 1 vanilla bean
Pinch of salt
Shredded coconut, to serve
Gently melt the coconut oil and butter on the stove. Remove from heat to cool slightly.
Add the maple syrup, cacao, vanilla, salt, cooled coconut oil and butter to a bowl and whisk until combined.
Line a small container or dish with a piece of baking paper (I use a small tupperware container for fudge as I don’t have any smaller dishes). Then, pour mixture on top and smooth with a spatula. Refrigerate for around one hour.
Remove fudge from the fridge and slice into small, bite-sized pieces. Sprinkle with shredded coconut and enjoy.