Because this recipe includes plenty of real sugar, it’s not Paleo. But if you, like us, occasionally, uh, fudge that rule (I’m sorry), you’ll enjoy this immensely. It’s also great as an easy but delicious dessert for gluten free, dairy free or vegan guests. I promise it tastes nothing like coconut and every omnivore I fed it to this holiday season couldn’t tell it wasn’t just regular fudge!
I recommend using more sea salt than the picture shows; that plays off the chocolate and nuts so well, it’s almost the best part.
Vegan Fudge
Notes
Because coconut oil is not solid at room temperature this fudge will need to be stored in the refrigerator, but I have found it to do just fine on a platter for the length of a party. (It gets a little soft but no one minds gooey fudge!)
Ingredients
- 1 14oz can coconut sweetened condensed milk
- 3 c allergy-friendly chocolate chips (such as Enjoy Life)
- 4 T Miyokos vegan butter
- 1 c chopped pecans (or other nuts or dried fruit) (OPTIONAL)
- Flaky sea salt (OPTIONAL)
Instructions
- Melt milk, chocolate chips, and butter together in a pan on the stove at medium heat or in a glass bowl in the microwave for 1-2 minutes. Stir to thoroughly combine and ensure chocolate is melted. Stir in nuts or other add-ins as desired. Pour into greased 9×9 pan, sprinkle thoroughly with sea salt if desired, and chill until set. Slice into 64 squares.
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