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November 11, 2009

Vegan Fudge

vegan fudgeIngredients:

  • 1 ½ cups dark dairy-free chocolate chips
  • 4 ½ cups organic confectioners’ sugar
  • 1 8 oz. tub dairy-free cream cheese
  • 1 T. cocoa powder
  • 1/8 t. 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.

Meanwhile, 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. Add in the cocoa powder and vanilla extract and beat until incorporated.

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.


Vegetarian Recipes

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