Thursday, December 11, 2014

Chocolate Vegan Fudge with Peanut Butter Chips


Here's the perfect thing to bring to a Christmas party, solstice celebration, game night, slumber party, holiday potluck at the office, ugly sweater 'n' cocktail get together, murder mystery dinner, or just for a cozy movie night at home. It doesn't really matter why you are making fudge; you don't need an excuse because it's delicious. I came across the basis for this recipe when I was looking for something to bring to Thanksgiving dinner and it sounded like just the thing. I knew that other people were already bringing various pies and crisps, so I thought fudge would be a good (chocolately) addition to the spread. It's great to make for a crowd because it's cut into little bite-sized squares that folks can easily munch on during the evening's festivities, whatever they may be.

1 cup coconut milk (the thick kind from the can, not the "lite" stuff here)
3 cups semisweet vegan chocolate chips
1 tablespoon pure vanilla extract
3 cups powdered sugar
1/3 cup unsweetened cocoa powder
1 1/2 cups vegan peanut butter chips

Before you begin, line an 8 inch square pan with foil so that it hangs over the edge.

Combine the powdered sugar and cocoa powder in a standing mixer. Set aside.

Heat coconut milk in a saucepan until it just begins to boil. Add the chocolate chips, and stir until smooth. If at any point it starts to boil, turn down the heat or pull the pan away from the burner for a moment. When the chocolate chips have melted, remove from heat and stir in the vanilla.

Pour the chocolate and coconut mixture into the bowl of your standing mixer and beat until everything is combined and smooth. Gently fold in the peanut butter chips.

Pour the fudge into the lined baking pan. Fold over the edges of the foil to cover the fudge completely. Place in the fridge for several hours or overnight before cutting and serving.



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