Fork and Beans by Cara Reed is easily one of the best vegan cooking blogs out there. Cara finally published her first book Decadent Gluten-Free Vegan Baking in August and I was lucky enough to get my hands on it! Being the lazy vegan that I am, I gravitated toward her recipe for Easy Vegan Fudge. I mean, it’s got “easy” in the title and requires no actual baking!
I made these treats for a fall potluck hosted by What’s Cookin, Chicago and Bears in the Kitchen. If you’re in the Chicago area, check out these guys for upcoming food blogger events! Definitely check them out if you like food (and you know you do).
- 2 c non-dairy chocolate chips – I used dark chocolate morsels (about 1 1/2 packages) by Enjoy Life
- 1/2 c. coconut cream – see below for my notes on coconut cream!!
- 1/2 c. non dairy milk – I used almond milk
- Dash salt – um, I totally forgot to add salt and nothing imploded
- 1 c. chopped nuts, optional (or more!) – I skipped the nuts for the batch above, but I love me some walnuts!
- 1 tsp vanilla extract
- In heavy saucepan, over low heat, melt chips with coconut cream, non-dairy milk, and salt. Remove from heat.
- Stir in nuts if desired and vanilla. Spread evenly into wax paper lined small square pan — or stick them into cute little cupcake thingys like I did. Place more chopped nuts on top if desired.
- Chill 2 hours or until firm.
- Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in fridge.
Here’s what you need to know about coconut cream: They’re not all made the same or equally. This recipe requires something that actually says “coconut cream” on the label. Cream of coconut won’t cut it! But it will result in a heavy chocolate pudding-like treat. Coconut cream from Trader Joe’s is what works!!
Chocolate: I really like products from Enjoy Life because they are exactly like real chocolate chips and are not only dairy-free but also soy-free. They aren’t messing around with their dark chocolate, either! So grab their “milk” chocolate chips if you like something sweeter.