I can not tell you how awesome this was! I made this for Christmas Eve and my dubious-to-vegan-foods uncle loved it so much he had again for breakfast Christmas. (I don’t judge, so I see nothing wrong with this). This makes quite a bit of fudge and it’s super easy to make. I found the recipe in Chloe's Kitchen by Chloe Coscarelli and it came out almost exactly as directed. You do need to make this the night before and let it chill it the fridge. I had a lot of this leftover, so I kept the rest in the fridge and it was still awesome days later.
· 1 cup canned coconut milk, mixed well before measuring
· 2 packages of 10 0z. each dairy free semi-sweet chocolate chips (I used Enjoy Life mini chips)
· 1 Tablespoon pure vanilla extract
· 3 cups of powdered sugar
· 1/3 cup of cocoa powder
· 1 ½ cup of chopped walnuts
1. Generously line an 8-inch square pan with foil, so that it hangs over all sides.
2. In a small-medium size saucepan, heat coconut milk over medium heat until the first sign of boiling.
3. Add the chocolate chips and reduce heat to low. Let cook, stirring occasionally, until all chocolate is melted and the mixture is smooth.
4. Remove from heat and whisk in vanilla.
5. Using either a Kitchen Aid (paddle attachment) or a hand mixer in a large bowl, combine the powdered sugar and cocoa powder. Add the chocolate mixture and beat until all ingredients are incorporated and the batter is smooth. Stir in walnuts.
Tip: If using a stand mixer and mixing large quantities of flour or powdered sugar (anything that ends up all over your counter and floors), just place a large kitchen towel over the whole bowl while mixing. The mess will end up on the towel instead of your countertops!
6. Spread the fudge evenly in the pan. Cover tightly with foil and refrigerate for 8 hours or overnight.
7. Bring to room temperature and cut into squares. The foil makes it easy to lift out of the pan.