Yes! Vegan Dark Chocolate Fudge!
And it tastes unbelievably authentic (aka, not vegan)
Texture? Melts in your mouth!
Taste? Dark, rich and oh so indulgent.
So delicious, that you'd never know it started out as a failure...
The failure being, this homemade vegan condensed milk:
Since I made a DIY Sweetened Condensed Milk, I tried making vegan condensed milk version.
Emphasis on the tried...
It looked like real condensed milk and it tasted just fine, but it just wasn't like the canned stuff.
But those of you out there who are vegan, trust me, I will not let this conquer me.
I will make a great vegan condensed milk!
But onto the good stuff: FUDGE.
VEGAN fudge :)
Despite the failed attempt at a vegan condensed milk, the mixture I made still helped create a fantastic, deep, decadent and dark chocolate fudge...
Emphasis on the dark. So incredibly rich, so incredibly... fudgy
Dark Chocolate Fudge: [sugar free, low carb, high fiber, GF, vegan]
(makes 20 cubes)
one 13.5oz can Light Coconut Milk
1/2 tsp Vanilla Paste (optional)
1/2 tsp Xanthan Gum
270g (2+1/4 cups) Powdered Erythritol
26g (1/4 cup) Soy Protein Powder
12oz Unsweetened Chocolate, chopped
1. Line a square brownie pan with parchment paper both ways and set aside
2. In a large blender, pour in about half the can of coconut milk, the vanilla paste and xanthan gum and blend until xanthan gum is fully mixed in. Pour in the rest of the coconut milk and blend again (mine turned a little frothy). Pour this into a large mixing bowl (it should look sort of pudding-like)
3. Whisk in the powdered erythritol and soy protein powder, one spoonful at a time (it would probably help to use a stand mixer with whisk attachment or hand mixer). When mixture is thick and smooth, set aside while you melt the chocolate.
4. In a large microwave-safe bowl, add the chocolate. Microwave at 30-second intervals, stirring between each one, until chocolate is fully melted. Slowly pour the chocolate into the condensed milk while whisking (I just dumped most of it in at first, which I think seized the chocolate a little but it eventually got better after lots of whisking... yes, my right arm is now ripped thanks to this fudge).
5. When mixture is thick, smooth, even and glossy, scoop/pour into the brownie pan and spread to the edges using a rubber spatula, flattening the surface as best as you can. Cover with plastic wrap and refrigerate for at least five hours or overnight, then you can slice them (be careful when taking off the plastic wrap as condensation will form and you don't want it to drip on the fudge)
Feel free to add extracts! Next time I'm going to add some peppermint extract (yum). I think almond extract, orange or even coconut extract would be great here.
Nutrition Note: Because this recipe uses only unsweetened, 100% cacao chocolate and isn't paired with dairy, you absorb all of the antioxidants in the chocolate! Woohoo! Yet another reason to whip up a batch... right now.
Chompity chomp chomp.
It was torture taking these pictures, by the way.
I just wanted to eat the whole thing in five seconds flat.
Which I did right after this photo.
So make this now and see if you can beat my "gobble-down-some-healthy-vegan-fudge" record time!