Easy Vegan Fudge

Think about it, from Santa’s point of view. When you’re in a hurry, would you be more tempted by a plate of crumbly cookies or a smooth, satisfying morsel of fudge you can pop right into your mouth, letting the rich flavor linger while you get busy with your work? Cookies are ALWAYS welcome, true…but this stuff is heavenly.

Full disclosure, I’ve never been the greatest fan of fudge. Milk and cookies are still way more my jam, most of the time. But! This scrumptious, plant-based fudge is delightfully easy to make, sure to please, and the potential for variety is endless. Made with plant milk, protein-packed nut butter, and just a few other simple ingredients, it’s healthier-than-the-traditional confection with all the decadent taste.

One of the best bonuses of all? Small morsels satisfy—really, they do. Somehow that intense explosion of silky chocolate rushes the senses to just the right level where you can appreciate and move on. In other words, deliciousness that is fun to play with, pretty low on guilt in measure and as far as holidays go, joyfully recevied as a gift, and so quick it saves you time, the very best holiday gift of all. Enjoy! xo

Vegan Fudge
Yield: 1 8-inch pan, 25 small squares

1 ½ Cups vegan semi-sweet or dark chocolate chips or chunks

2/3 Cup Good Karma Plant Milk, any variety
½ Cup natural nut butter of choice (nuts or nuts only; you can also sub in sun butter or tahini for nut-free)
¼ Cup maple syrup or agave
¼ Cup unsweetened cocoa or cacao powder
1 Teaspoon vanilla extract
pinch sea salt
Addends of choice (see examples below)
 

Line an 8-inch square baking pan or similar with parchment paper.

Place the chocolate, Good Karma Plant Milk, nut butter, maple syrup or agave, and cocoa powder in a medium saucepan and warm over low heat, stirring often, until the mixture is melted and smooth.
Stir in vanilla and addends of choice.
Pour the mixture into the prepared pan and smooth the top with a spatula. Refrigerate at least 4 hours to set.

Lift the fudge out of the pan using the parchment paper. Use a sharp knife to cut into squares of desired size to serve. Refrigerate or freeze in an airtight container to preserve freshness.

Vary it:
Nutty Crunch: ½ Cup chopped walnut, almonds, or a chopped nuts and raisin mix
Rocky Road: ⅓ Cup chopped walnuts, 1.3 Cup mini marshmallows, whole or halved
Peppermint: a few drops peppermint extract and/or approximately ⅓ Cup crushed candy canes
Peanut Butter: lightly swirl in ⅓ Cup creamy peanut butter