February 20, 2009
Vegan Fudge — Cuz everyone needs fudge!
I decided to post this interesting fudge recipe I came across. Even though I’m not a vegan, it sounds divine. I’m going to make it over the weekend and will post a follow up after I’ve tried it.
• 1 ½ c. dairy-free dark chocolate chips
• 4 ½ c. powdered sugar
• 1 8 oz. tub dairy free cream cheese
• 1tbsp. cocoa powder
• 1/8 tsp. vanilla extract
Line 2 8” x 8” square cake pans with parchment paper and set aside. Place the dairy-free chocolate chips in a double-boiler or a stainless steel bowl set over (not touching) several inches of boiling water, stirring occasionally until the chocolate is completely melted.
In a large mixing bowl using an electric hand mixer, cream together the confectioners’ sugar and the dairy-free cream cheese until the consistency of a stiff frosting. Stir in the cocoa powder and vanilla extract and beat until well mixed.
Working quickly, add the melted dairy-free chocolate and beat for 1-2 minutes more, or until the chocolate is evenly distributed and the mixture is very thick. Spread into the prepared pans and refrigerate until set, about 2 hours. Fudge will keep for 3 days in an airtight container in the refrigerator.
As always, Enjoy!