Hazelnut Milk & Dark Chocolate #Vegan Fudge

Hazelnut Milk and Dark Chocolate Vegan Fudge

Inspired by Colleen Patrick-Goudreau’s recipe in The Joy of Vegan Baking

We make this for Christmas and Birthday gifts – and it also sells well at charity fundraisers.  If it’s been in a fridge overnight, it holds up well on a hot day on a stall.  We keep it in the chilled container, and then serve it into small paper bags.

Ingredients:

340g Dairy-free Dark Chocolate Buttons

6 Tbsp Vitalite, with extra for greasing the tin

350g Icing Sugar

64g Cocoa Powder, sifted

1tsp Vanilla Essence

60ml Alpro Hazelnut Milk

Equipment:

Baking parchment, for lining the tin

Square or Rectangular baking tin (the smaller the tin, the thicker the fudge later)

Two saucepans (one large one and a smaller one that will fit inside)

Wooden spoon

Large sharp knife

Chopping board

Recipe:

  1. Grease a square or rectangular baking tin and line with baking parchment that overlaps the sides (this will make the fudge easier to lift out and cut later.)
  2. Add the chocolate, vitalite, cocoa powder, vanilla essence and milk into the small saucepan.
  3. Place the small saucepan into the bigger saucepan and surround by boiling water.
  4. Stir until all of the chocolate is melted and the mixture is smooth.
  5. Pour the mixture into the greased tin.
  6. Chill for 3-4 hours in the fridge
  7. When the mixture has set, lift it out of the tin, using the baking parchment, onto a chopping board
  8. Cut the fudge to size
  9. Enjoy with a glass of hazelnut milk, or keep in the fridge in an airtight tin.

 

 

12 Comments

    1. That’s wonderful to hear, I hope you both enjoy it 🙂 If you want to vary the recipe, you can add a handful of chopped hazelnuts to the top just before it goes into the fridge, or add a spoonful of nut butter to the mix. I’ll attempt to get some more of our easy-vegan bakes up on the site soon!

      Liked by 1 person

    1. Thanks! It’s pretty failsafe, and you’ll have to let me know how you get on, and any tweaks you make to the recipe. Someone emailed me a few days back to say they added vegan nut butter, which I’m keen to try out 🙂 x

      Liked by 1 person

  1. Lovely! It’s always neat to see sweet delights blogged when they don’t contain dairy or eggs. If only everyone knew how easy it is to eat without causing harm to another.

    Patrick-Goudreau has a wonderful Podcast as well. She has a wonderful, joyful outlook for spreading the word about the vegan ethic. Cheers!

    Liked by 1 person

    1. Thanks Shannon! I’ll search out the podcast, Patrick-Goudreau completely changed my vegan baking – and I love that her book explained not just what to sub out, but the chemistry of why it works. I often read the intro to the book, because her writing is just so uplifting 🙂 x

      Liked by 1 person

    1. Thank you! I’ve followed your blog too, really like your writing style. Good luck with the veganism … I was vegetarian for many years first. Eggs (in baking) milk and cheese were the last things to go … but the replacements now are getting much better than they were (!) I’m aiming to get more of my recipes up really soon 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s