Looking for one last quick and easy gift for the holidays? Look no further. Easy vegan fudge has four ingredients and takes 15 minutes to throw together.
I sometimes hesitate to title my recipes “easy” because I strive for ease in all of my recipes. I hope that when you visit Katy’s Kitchen, you’ll find uncomplicated recipes that you will actually make in your own kitchen, instead of just admiring from afar.
But this vegan fudge is so easy I just had to put “easy” in the title. All the ingredients get thrown in one pot, melted and whisked. The oven stays off as the fudge cools in the fridge, or the freezer if you’re desperate.
I’m desperate and often opt for the quick-cooling of the freezer as I like to eat my treats right after I make them. I experienced many burnt tongues as a child. And an adult.
I gave this fudge to some friends and family and didn’t tell them it was vegan. My dad’s jaw dropped when he found out there was no butter, and he promptly went back for seconds. This is one of my many goals for my baked goods – always make tasters want seconds.
I used the ganache from my Chocolate Pistachio Cake as a starting point for this vegan fudge. Coconut milk helps the fudge stay soft and creamy in the fridge, and coconut oil helps with the chocolate melting process. You’re free to whisk away as the chocolate won’t clump up and harden as it often does with over-stirring.
To the coconut skeptics – there is absolutely no coconut taste even though you’re using coconut milk and coconut oil.
The texture is almost truffle-like, and closer to dark chocolate than to milk chocolate. Even though the yield in this recipe is small, plan to give some away to friends and family. It’s super addictive and you’ll be popping those fudge squares in your mouth before you realize you’ve eating half the batch.
- ⅔ cup full-fat coconut milk (from a can, like Thai Kitchen brand for example)
- 2 Tablespoons coconut oil
- 12 oz semi sweet choc chips
- 1 teaspoon vanilla extract
- Line a small baking dish with parchment paper.
- Add the coconut milk to a medium sized saucepan and bring to a simmer, stirring often to avoid scorching. Simmer for 2-3 minutes.
- Add the coconut oil to the saucepan and stir until it melts. Add the chocolate chips and stir until they begin melting. Use a whisk to combine the milk and the chips, and continue whisking until the mixture is thick and well-combined.
- Remove from heat and stir in the vanilla. Pour into the baking pan and refrigerate until firm (overnight) or freeze for about half an hour. Store in the fridge for up to a week.
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