Devilishly dark and creamy, this Five-Minute Coconut Fudge by Hannah Kaminsky of the excellent BitterSweet Blog has an intense chocolate flavor accented with a luscious tropical flair which ensures that even the smallest squares will satisfy your cravings.
Super quick and easy to whip up, it redefines the concept of instant gratification. This delightful recipe is from Hannah’s yummy book: Sweet Vegan Treats! (Skyhorse Publishing, 2019, recipe posted by permission) The talented Hannah has compiled an impressive array of creamy, luscious treats that will leave guests wondering, are you sure this is vegan?
Thank you for sharing this jazzylicious recipe with us, Hannah!
ABOUT THE RECIPE:
Five-Minute Coconut Fudge by Hannah Kaminsky of the excellent BitterSweet Blog has an intense chocolate flavor accented with a luscious tropical flair which ensures that even the smallest squares will satisfy your cravings.
Makes 32 small squares
INGREDIENTS:
2 cups (12 ounces) semi-sweet chocolate chips
2 tablespoons vegan butter or coconut oil
½ cup full-fat coconut milk
2 cups confectioner's sugar
½ cup Dutch process cocoa powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup unsweetened coconut chips or flakes, toasted
INSTRUCTIONS:
Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
In a large, microwave-safe bowl, combine the chocolate chips, butter or coconut oil, and coconut milk. Heat for 1 minute on full power and stir thoroughly until completely smooth. If a few stubborn chips refuse to melt, continue to heat and stir at intervals of 20 seconds, as needed.
Sift together the confectioner’s sugar and cocoa powder, breaking up any clumps, before adding both to the bowl of liquid chocolate goodness. Next, add the vanilla and salt, stirring vigorously until thick, silky, and uniform.
Pour the mixture into your prepared pan. Smooth out the top and sprinkle coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand to make sure that it adheres. Chill for at least 30 minutes, or until fully set, before cutting into squares.
Ingredients
Directions
ABOUT THE RECIPE:
Five-Minute Coconut Fudge by Hannah Kaminsky of the excellent BitterSweet Blog has an intense chocolate flavor accented with a luscious tropical flair which ensures that even the smallest squares will satisfy your cravings.
Makes 32 small squares
INGREDIENTS:
2 cups (12 ounces) semi-sweet chocolate chips
2 tablespoons vegan butter or coconut oil
½ cup full-fat coconut milk
2 cups confectioner's sugar
½ cup Dutch process cocoa powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup unsweetened coconut chips or flakes, toasted
INSTRUCTIONS:
Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease.
In a large, microwave-safe bowl, combine the chocolate chips, butter or coconut oil, and coconut milk. Heat for 1 minute on full power and stir thoroughly until completely smooth. If a few stubborn chips refuse to melt, continue to heat and stir at intervals of 20 seconds, as needed.
Sift together the confectioner’s sugar and cocoa powder, breaking up any clumps, before adding both to the bowl of liquid chocolate goodness. Next, add the vanilla and salt, stirring vigorously until thick, silky, and uniform.
Pour the mixture into your prepared pan. Smooth out the top and sprinkle coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand to make sure that it adheres. Chill for at least 30 minutes, or until fully set, before cutting into squares.
Tropical Fudge: Add ½ cup of diced dried pineapple and 1 teaspoon of orange zest right before incorporating the vanilla.
Pecan Pie Fudge: Add 1 teaspoon of ground cinnamon along with the vanilla extract. Omit the coconut topping, and instead press 1 cup of toasted pecans into the top.
Peppermint Crunch Fudge: Add 1 teaspoon of peppermint extract with the vanilla and stir in 4 crushed candy canes. Omit the coconut topping and sprinkle with 5 additional crushed candy canes instead.
This delightful recipe is from Hannah’s yummy book: Sweet Vegan Treats! (Skyhorse Publishing, 2019, recipe posted by permission) Visit Hannah at: BitterSweet Blog
