Five-Minute Coconut Fudge by Hannah Kaminsky

1

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

2

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

3

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.

4

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

1

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

2

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

3

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.

4

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.

Five-Minute Coconut Fudge by Hannah Kaminsky
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