Thursday, October 10, 2013

{Vegan} Cardamom Fudge

Looking for a dessert that is:

- easy
- no-bake
- no fuss to transport
- customizable
- gluten-free and vegan
- CHOCOLATE?




Who doesn't need a recipe like this on hand?

This is a smooth, chocolately fudge that fits into everyone's dietary parameters. The coconut taste is slightly perceptible but pairs well with the dark chocolate, and a hint of cardamom gives it a more complex flavor than your average fudge. Plus you can add (lots of) sprinkles, which make me smile.

Vegan Cardamom Fudge
Recipe adapted from GoDairyFree.com

1 cup semi-sweet chocolate chips (confirm they are vegan and/or gluten-free, if needed)
3 cups confectioner's sugar
1/2 cup Dutch process cocoa powder
2 Tbps vegetable shortening
1/2 cup regular (not light) coconut milk
1/2 teaspoon vanilla extract
1 1/2 teaspoons ground cardamom
Topping of choice (sprinkles, crushed peppermint, toasted coconut, etc.), optional

Line an 8x8 square pan with aluminum foil.

In a large bowl, combine the chocolate chips, confectioner's sugar, and cocoa.

Separately, place the shortening, cardamom, and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface.

Remove it from the stove and immediately pour over the chocolate mixture. Let sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring until a completely smooth mixture forms.

Mix in the vanilla, and quickly (it will start to harden!) pour everything into your prepared pan. Smooth out the top and cover with your topping of choice. Press the sprinkles (or other toppings) gently into the fudge with the palm of your hand.

Chill in freezer for at least an hour before cutting. To slice, lift fudge out of pan with the aluminum foil, place on cutting board, and cut into small squares. Like all fudge, I like to store and eat this straight out of the freezer.

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