No seriously, the title is true. I made dairy free chocolate fudge and it was amazing. It changed my life, it will change yours. I originally made it because I always felt bad for a friend who couldn’t eat any of the desserts I made because he has a no dairy rule. So I set out on a mission to make a non dairy dessert – what would it be – cake? brownies? cupcakes? Then I came across fudge. Could it be done? I was a skeptic, I kept imagining the first bite of the fudge and me breaking down into tears with a “chocolate” stained apron on, shaking my head at the effort. But there was no sadness, only happiness. Everyone who has tried this fudge (I made lots of people) told me they can’t tell it’s non dairy. I can’t either. Try it! Even if you like dairy, this would probably be a healthier option than using milk/cream/butter.
Check after the cut for full recipe and instructions.
1 cup vegan dairy free chocolate chips (I used these).
3 1/2 cups powdered sugar
1/2 cup dutch process cocoa powder
2 tablespoons dairy free butter (like earth balance)
1/2 cup canned coconut milk
1/2 teaspoon vanilla extract
Extras for toppings (optional):
Toasted Shredded Coconut
Crystal Sugar (peppermint would be nice for the holidays)
Pecans or Walnuts
In a bowl mix the chocolate chips, powdered sugar and cocoa powder.
In a saucepan mix the margarine and coconut milk over medium heat. Keep cooking it until it’s completely mixed together and small bubbles start to appear at the surface. Remove it from the stove.
Immediately pour the margarine/coconut milk mixture over the chocolate mixture.
Let it sit for a few minutes. Just let it alone. Don’t touch it.
Now you will stir very hard to mix everything together. You want smooth chocolate. This takes some time and some arm muscles.
Mix in the vanilla.
Pour mixture into a 8×8 slightly greased pan.
Smooth out the top.
Now put on your toppings, press the coconut or crystal sugar gently into the top of the fudge.
Put in your refrigerator and let cool for a few hours.
Cut into squares, enjoy.
The recipe calls for dutch processed cocoa powder. I didn’t even know there was such a thing, so I had to read on the back of each canister of cocoa until I found this one. This type of chocolate has been treated with an alkali to neutralize its natural acidity. The taste difference is that dutch processed is darker and more mellow in flavor.
These are vegan non dairy chocolate chips. I know, your mind has just been blown. Get ready again. They are made with corn and barley. I know, WHAT. I had to walk to many stores to find these, but you might have easier luck than me. Finally I found them and danced down the street. Honestly, when I tasted one by itself I thought it was a bit unflavorful (aka: blah), but it works in the recipe as the main connecting piece.
This is non dairy Earth Balance whipped “butter”.
Put it into a sauce pan over medium heat.
Keep stirring and heating until small bubbles appear on the surface.
Now pour onto your chocolate mixture. Let it sit for a few minutes.
Ok, stir it all up. Work those arms. I know, feel the burn.
Eventually, it should be super smooth.
Add in your vanilla. Note, the paper towels in the background. I completely spilled this bottle all over leaving me with about 1/8 of it left. Good job.
Add your toppings. Coconut is good. I might have ate a few handfuls.
Pat it into the fudge. It’s good to use your bottoms of your finger, or your palm. Press it in.
Let cool, relax for a few hours.
Take it out of the fridge. Get it out of the pan. Then cut it up into pieces. I cut it up into long pieces, then smaller pieces, then smaller pieces. I like math. No, I don’t.
It makes quite alot, but it will be gone pretty quickly.