Fudge, oh how I have a love-hate relationship with you. I love how chocolaty and decadent you are, but I hate how fattening and rich you can be. I don’t know about you, but fudge is one of those sweet treats where I can only eat a tiny bit before my stomach taps out. Behold: a recipe for chocolate fudge vegan-fied. It replaces butter and sweetened condensed milk in traditional fudge recipes with healthy coconut oil and coconut milk. These easy swaps make this treat easier to digest without compensating flavor. Get your apron on and learn how to make these bite-sized treats for everyone on your list this year.
makes about 24 squares
For chocolate layer:
- 1 cup chocolate chips
- 1/4 cup coconut milk
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
1. Add all ingredients to small pot over medium heat.
2. Stir frequently until all chocolate chips are melted.
3. Pour into a rectangle or square container. Let cool 20 minutes.
4. Refrigerate for 1 hour or freeze for 30 minutes to harden.
Add all ingredients to a small pot over medium heat.
Stir frequently until all the chocolate chips are melted and it’s a smooth consistency.
Pour into a rectangular or square container to set.
Let cool for 20 minutes and place in the refrigerator for one hour, or freeze for 30 minutes to harden.
These make the perfect gift for all your foodie friends.
It’s hard to resist this chocolate melt-in-your-mouth goodness.
This is the tastiest healthy indulging you will do this season.