Ingredients
- 400 g dairy-free chocolate chips
- 400 g canned coconut milk
- 100 g creamy peanut butter or almond butter
- 100 g maple syrup
- 1 tsp vanilla extract
- 100 g chopped nuts (optional)
- a pinch of salt
Instructions
- Prepare a square or rectangular baking dish (about 20x20 cm or 8x8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
- In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
- Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
- Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
- Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
- Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
- Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
- Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
35
g
54
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
4
g
Sodium
50
mg
2
%
Potassium
229
mg
7
%
Carbohydrates
37
g
12
%
Fiber
5
g
21
%
Sugar
27
g
30
%
Protein
7
g
14
%
Vitamin A
2
IU
0
%
Vitamin C
1
mg
1
%
Calcium
84
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.