Chocolate vegan fudge
Make this creamy chocolate fudge for an elegant after-dinner nibble or sweet treat to share on the sofa this Christmas. This totally vegan treat needs just four ingredients and is perfect packaged up for a quick edible gift.
- Line an 18cm square tin with 2 layers of clingfilm, leaving the excess hanging over the edges.
- Put the icing sugar, cocoa powder, soya milk and coconut oil in a large heatproof bowl. Sit the bowl over a pan of barely simmering water and heat gently, stirring occasionally, until the coconut oil is melted.
- Remove the bowl from the heat and beat the fudge mixture until smooth and glossy. Pour into the prepared tin. Leave to cool for about 30 mins, then score the top with a sharp knife into 36 squares. Cool completely, then chill for at least 2 hrs.
- Use the clingfilm to help remove the fudge from the tin. Slice the fudge into 36 neat squares, dust generously with extra cocoa powder and store in the fridge for up to 2 weeks.
Tip: Experiment with different flavours to customise your fudge – try topping with chopped pistachios or adding the zest of 1 orange to the fudge for a chocolate-orange twist.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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