Festive Vegan Chocolate Fudge
Festive Vegan Chocolate Fudge
Ingredients
- 3 cups finely chopped semi-sweet chocolate or chocolate chips*
- 1/2 cup full fat coconut milk
- 1/3 cup creamy cashew butter
- 1/4 cup smooth coconut butter
- 1/8 tsp salt
To garnish the top
- Shredded unsweetened coconut
- Chopped pistachios
- Chopped goji berries
Instructions
- 1
Combine all the ingredients in a medium-sized saucepan and melt over low heat, stirring very frequently, until the mixture is completely smooth and free of any lumps; it should never become hot but rather remain barely warmer than body temperature.
- 2
Meanwhile, chop your pistachios and goji berries. Also, grease a 9"x5" loaf pan with coconut oil and then line it with parchment paper, leaving a bit of an overhang on both the long sides, for easy removal of the fudge once it's set.
- 3
When the fudge mixture is ready, pour it into the prepared pan, spread delicately and evenly all the way to the edge and sprinkle with a pinch or two of shredded coconut, chopped pistachios and goji berries.
- 4
Refrigerate for at least 4 hours, or until completely set.
- 5
Take the pan out of the fridge at least 2 to 3 hours before cutting the fudge into squares. For clean cuts, be sure to wipe your blade clean with a warm damp cloth between each cut.
- 6
Store in the fridge for up to 10 days, but be sure to take it out of the fridge at least 2 hours before serving: this fudge is much better at room temperature!
Nutrition
Per serving (based on 28 servings)



