Recipe: Easy creamy vegan chocolate fudge
E .C.O. Recipe
Our tried and tested favourites
This is our easiest vegan recipe yet. Some vegan recipes require special ingredients, this one does not. You can eat this anytime, anywhere. Enjoy with friends over a cuppa or make these with the little ones for a birthday party treat.
The recipe takes approximately 10m but cooling time takes the total to 2 hours. So be prepared and make these in advance (although you can lick the bowl while you wait for them to cool).
For this recipe you will need a square tin, a glass bowl and a saucepan (on a hob).
360g icing sugar
80g cocoa powder
85ml unsweetened soya milk (you can use oat, but we prefer soya)
110g coconut oil
- Line your baking tin with two pieces of greaseproof paper. We advise measuring and folding one sheet before placing on the bottom of the tin, then measure and fold the other piece to lay on top at a 90 degree angle. This will ensure the fudge is smooth. Most recipes would advise the use of cling film but we are saying no to plastic here!
- Fill a saucepan 1/3rd of water and gently heat to a simmer
- In a glass bowl combine the icing sugar, cocoa powder, soya or oat milk and coconut oil and stir gently to melt the oil.
- Once the oil is melted remove the bowl and beat or machine mix the fudge mixture until silky smooth and glossy. Ensure all the lumps are removed.
- Pour the mix into the tin and leave to cool for around 25-30 minutes (putting it in the fridge or freezer this hot can damage your appliance).
- Once it’s cooled for 30 minutes get a knife and gently score the top of the fudge into bitesize squares. Depending on your tin these should make around 36 or 25 if you have a generous definition of ‘bitesize’.
- Put in the fridge for two hours to chill completely. Or in the freezer for one hour if you’re tight on time.
- When you’re ready to serve remove from the tin and cut over the score lines for perfect portions. Dust with icing sugar or cocoa powder. Or decorate with nuts, seeds, or grate some vegan chocolate curls on top.
These can be stored in the fridge for up to two weeks.
Want to mix up the flavours?
1. Sprinkle sea salt on top once the fudge is in the tin for a salted chocolate fudge
2. Add a shot of espresso (usually 30ml) and only add 55ml of soya milk
3. Chop a handful of toasted nuts and run through the mixture before setting (we like walnuts or pecans)
4. Add the zest of almost a whole orange to the mix then once the fudge is half way set dust the top of the fudge with the remaining zest
5. Crush dried raspberries or strawberries and pour over the half set mixture to cover completely
We chose to share this recipe as we know a good vegan chocolate treat can sometimes be hard to come by. At E.C.O. we do not support the dairy industry or their treatment of animals. We therefore are bringing you delicious diary free recipes to help make an effort to change the nations eating habits and the outcomes for animals across the world.
Got a recommendation to add to our recipe book? Let us know.