Chocolate fudge is a great treat anytime! Right? It doesn’t matter what time of the day it is. It doesn’t matter what season of the year it is either. At least that’s how it is in our home. I make chocolate fudge often and mostly because my kids bring friends over. So, cookies, energy bites, and fudge are things that are always around as treats. This fudge could not be easier. I love the combination of chocolate and coconut very much. The best part? It’s vegan, gluten-free, dairy-free so everybody can enjoy it.
Ingredients and substitutes
Coconut cream – Fudge is usually made with fresh cream. And yet, I personally prefer to get a more intense coconut flavor by substituting the cream with coconut cream. I have also shared how to make thick coconut cream below. Chocolate – By now, you know how I feel about chocolate. If you can’t eat it don’t use it! Nothing is worse than to bite into a dessert that’s made with low-quality chocolate, especially when chocolate is the main ingredient. So, use good chocolate that you love to eat. I love using Callebaut 60 to 70% when making fudge. But a min of 55 to 60% would be good as well. Of course, if you want it vegan, make sure to use a vegan-approved brand of chocolate. Desiccated coconut – I like to use dry desiccated coconut but you can also use freshly grated coconut. The only difference is that fresh coconut has a shorter shelf life, which means it needs to be refrigerated and it can’t be kept longer than 4 to 5 days. The desiccated coconut can be kept for up to 2 weeks, which makes them ideal to box as edible gifts.
How to make thick coconut cream
Place the can of coconut cream in the fridge for a couple of hours until cold. When you open the can, you will find the thick coconut cream and liquid separated. Gently scoop out the thick coconut cream into a separate bowl. The water can be used for other uses – soups, stews, and sauces. Use the thick coconut cream in this recipe below. You can also whip this coconut cream with sugar until light and fluffy and use it as a substitute for whipped cream.
Step by step Chocolate coconut fudge
Line an 8″ square baking pan with foil. Spray with cooking spray or smear some coconut oil. Place the thick coconut cream and chocolate chips in a microwave-safe bowl. Alternatively, you can also use a double boiler Melt in the microwave for a minute or more until all the chocolate is completely melted. Once melted, add desiccated coconut and stir well. Microwave for another two minutes, at 50% power, stirring every 30 seconds. Now, add all the additional ingredients (nuts, extracts) and combine well. Pour into the prepared baking pan. Sprinkle more desiccated coconut over the mixture. Chill in the fridge until set 6 to 8 hours (preferably overnight). To remove from the pan, just lift the foil up and out. Cut into squares with a sharp kitchen knife.Tip: Using a hot knife will give you clean neat edges. Enjoy!
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