Man, I love fudge. Well anything chocolate basically. There were times whenever I spotted a fudge vendor, I would get more than 5 different kinds for sampling, in one sitting, not sharing to anyone 😂 Piggy, hey 😂
Say whaaa…..???!! You don’t like fudge, not even chocolate? We can not be friends anymore then 😂
Anyhoo, here is a recipe for a yummy vegan fudge. They are also for the cookie-parcels I prepared to send away to hospital, teachers, and a couple neighbors 😊
Ingredients
- 300 g dairy free choc chips
- 2 tbsp coconut oil, solid
- 2 tbsp pumpkin puree (250 g roasted pumpkin, puree while still hot, no water added, and use only 2 tbsp)
- A pinch of cinnamon
- Roughly chopped pecans, as needed
- Himalayan salt, as needed (optional, can also use coarse salt)
How To
- Place choc chips in a bowl a long with 2 tbsp solid coconut oil
- Melt in microwave in 30 seconds intervals, stirring each time
- Once chocolate melted, stir in pumpkin pure to combine completely
- Line a square baking sheet with parchment paper
- Pour mixture into baking sheet and sprinkle with pecans and himalayan salt
- Place in freezer until firm (an H) before slicing and serving.
They are best served chilled (fridge or freezer)
Vegan Fudge
Servings: 0
Ingredients
- 300 g dairy free choc chips
- 2 tbsp coconut oil solid
- 2 tbsp pumpkin puree 250 g roasted pumpkin, puree while still hot, no water added, and use only 2 tbsp
- A pinch of cinnamon
- Roughly chopped pecans as needed
- Himalayan salt as needed (optional, can also use coarse salt)
Instructions
- Place choc chips in a bowl a long with 2 tbsp solid coconut oil
- Melt in microwave in 30 seconds intervals, stirring each time
- Once chocolate melted, stir in pumpkin pure to combine completely
- Line a square baking sheet with parchment paper
- Pour mixture into baking sheet and sprinkle with pecans and himalayan salt
- Place in freezer until firm (an H) before slicing and serving.
