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I know what you’re thinking. 4 days before Christmas, and she finally decides to post a recipe? And I call myself a food blogger.
Let’s just say things have been pretty busy behind the scenes over here. I’ve been working long hours. I’ve been working on all the normal preparations for Christmas. Plus we’ve been searching far and wide for the perfect addition to our family… in the fur-baby sense, that is.
So yeah, to say that I haven’t quite had time to post a recipe would be an understatement.
In fact, this amazing fudge right here sat in my fridge for almost a week before I actually photographed it and was able to get it up here. Let’s just say that my family was pretty impatient every time they opened the fridge and saw these squares of chocolate glaring back at them wondering when the heck I was gonna get my work done so they could dig in!
Now that I think of it, that was a pretty mean thing for me to do, huh?
So let’s talk about this fudge for a second. I wanna tell you how it’s amazingly different from other fudge recipes.
First off, in my searching, I’ve found that many fudge recipes are based with sweetened-condensed milk, butter, lots of sugar, and sometimes even a store-bought can of frosting. Those ingredients right there are the reasons why I’ve never made fudge before.
I just couldn’t justify it.
But the truth is – I really do love fudge during the holiday season and wanted to be able to experience it without all the extra ingredients. Except I wanted to be sure it was tasty of course!
And my goodness, we have a winner.
A winner with ingredients I can get behind. A winner in tasty chocolatey goodness.
The best part about this fudge is that 1. you probably have all the ingredients. and 2. You can whip it up in no time at all, so it’s no big deal that we’re only a couple days away from Christmas. You can still make it happen!
Vegan Dark Chocolate Fudge
Ingredients
- 1/2 cup coconut oil
- 1/2 cup peanut butter, , all-natural
- 1/4 cup pure maple syrup or brown rice syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup cocoa powder, , unsweetened
- 1/8 teaspoon salt
Instructions
- In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, maple syrup, and vanilla.
- Add the cocoa powder and salt and stir until mixed well.
- Pour mixture into a small container lined with parchment paper. I used a 6x9 inch glass casserole dish. Spread into an even layer and refrigerate or freeze for at least an hour before serving.
- Cut into small squares and serve. Store leftovers (if any) in the fridge.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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Eileen says
This looks delicious, but is there any substitution for the coconut oil?
Thanks, and hope you have a happy holiday!
Holly Waterfall says
Coconut oil is what helps them to set up, as it firms when it’s cold. I haven’t tried any other substitute, but I’m guessing not. Good luck!