I was invited to a vegan potluck this weekend and wanted to make a dessert along with a salad. I wanted to make some of my nobake-brownies, but then found out there was a recall on the almond butter.
I had to come up with something quick and easy. I found a recipe from my friend Lauren for her raw-coconut-chocolate-fudge but didn’t have the ingredients, so I came up with my own fudge recipe.
It turned out great, it was a hit at the potluck! It’s super easy to make and it does taste as good as it looks!
What you will need:
- 3 cups semi sweet or dark chocolate chips (dairy free)*
1/4 cup organic cane sugar
1/2 cup coconut milk*
1/4 cup chopped walnuts – optional
In a 2 qt pot, add in the coconut milk and sugar, and cook on low heat until sugar melts into the milk: it takes a few minutes for the coconut milk to heat and the sugar to dissolve.
Remove from heat when it comes to a small boil.
Quickly stir in the chocolate with a wooden spoon or spatula, and then add in walnuts, if using.
Pour into a parchment lined 8 x 8 pan, and spread mixture evenly. Refrigerate for 4 hours or over night.
Remove from pan along with the parchment, but wait a little while to cut into as it cuts better when it’s not as cold. I use a pastry cutter to cut into it.
*I use organic ingredients when possible