Elizabeth made a delicious batch of vegan fudge for tea last week. After eating all of the leftovers in the grad lounge fridge, I just had to get my hands on the recipe. Here it is:
Vegan Coconut Fudge
1.5 c semi-sweet chocolate chips
1 1/2 c powdered sugar
1/4 c dutch process cocoa powder
2 T margarine
1/2 c coconut milk
1/2 t vanilla extract
Line a baking pan (I think 8x12" would be about the right size) with at least 1 inch sides with parchment, leaving the parchment to extend a bit up the sides. Mix the chocolate, sugar and cocoa together in a large bowl. Set aside.
Mix the margarine and coconut milk together in a small sauce pan over medium heat. Stir and heat until the margarine has melted and bubbles just start to form. Remove it from the stove and immediately pour the hot coconut over the chocolate mixture.
Let it sit for about a minute, and then stir well to melt the chocolate completely. If it seems that it has cooled too much, try putting the dish over a bowl of hot water and stirring constantly until you have a nice smooth mixture. But, try not to stir it too much! Add the vanilla, stir, and then pour the fudgy goodness into the parchment lined baking pan, pressing it into the corners and smoothing out the top. Let the fudge cool completely before cutting it. I covered mine once it was room temp, and tossed it in the fridge to firm it up even more.
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