Vegan fudge. Not words you hear paired together too often. That’s because fudge is usually a labour intensive process that involves cooking a mixture of sugar, butter and cocoa to the exact right temperature in order for it to solidify into a texture that isn’t too firm, but isn’t so runny that it’s essentially a glorified caramel sauce. Well not this time. This vegan fudge is made of all of 4 ingredients, 5 if you include the salt used to garnish the tops. Amore di Mona vegan, gluten free and allergen free chocolate is melted down and combined with coconut milk and agave to sweeten the works. Let it chill and that’s it, you’ve got yourself a batch of fudge. Vegan fudge to be exact.
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- ½ cup full-fat coconut milk (the canned variety, not drinkable tetra packs or cartons), reserving 1-2 tablespoons in case the fudge splits
- 1 tablespoon coconut oil
- 8 ounces (340g) Amore di Mona baking chocolate (4 x 2 ounce squares), chopped
- 1-2 tablespoons agave nectar, optional
- Coarse sea salt, to garnish
- In a small pot over medium heat, reduce the coconut milk for 2-3 minutes.
- Remove the pot from the heat. Stir in the coconut oil and chocolate until fully melted.
- If you notice that the mixture starts to split, in which case the oils will begin to separate from the solids, gradually whisk in the reserved 1-2 tablespoons of coconut milk to help it re-emulsify.
- Add in the agave nectar, if desired to sweeten the fudge slightly.
- Pour the mixture into mini muffin tins lined with muffin wrappers. Chill until firm, at least one to two hours.
- Sprinkle the tops of the fudge with coarse sea salt, just prior to eating. If you salt them ahead of time, it will dissolve into the moisture of the fudge in the fridge and you won’t get the same crunchy texture.
- The fudge can be stored in the fridge pretty much indefinitely, but I guarantee it will not last that long. Enjoy!