Vegan Chocolate Fudge
Brings people together
Food brings people together, that’s undeniable. Chocolate works especially well but really it’s the small act of kindness of bringing in home made goodies that lures colleagues away from their desks to gather them for a meeting or really breaks the ice at client introductions.
Chocolate isn’t the only great element of this recipe, it’s gluten and dairy free too so everyone here can eat it and it’s also easy peasy to make: uses just one bowl and there’s no cooking involved just cooling in the fridge. Anyone can do it.
This isn’t just any old fudge, it’s collaborative chocolate fudge. Make some, bring your colleagues together this Christmas…
- 350g icing sugar
- 75g cocoa powder, plus extra for dusting
- 75ml unsweetened soya milk
- 100g coconut oil
- Line an 18cm square tin with 2 layers of compostable parchment paper, leaving some excess hanging over the edges to help with remove the fudge when set.
- Place the icing sugar and cocoa powder with the soya milk and coconut oil in a large heatproof bowl. Then place the bowl on a pan of barely simmering water and warm gently until the coconut oil is melted, stirring occasionally.
- Once all the ingredients are melted and mixed together, remove the bowl from the heat and beat to create a smooth, glossy mixture and pour into the prepared tin. Leave the fudge to cool for 30 mins, then, using a sharp knife, score the top with a sharp knife into 36 squares. When completely cool, place in the fridge for a minimum of 2 hrs.
- When ready to eat, remove the fudge from the tin, using the parchment paper to help. Slice into 36 square and dust with cocoa powder or edible glitter for extra festive sparkle!
The fudge will keep in the fridge for up to 2 weeks.
You could add espresso powder, orange zest or top with chopped pistachios for extra flavour and colour.