Test Kitchen: Vegan Chocolate Fudge

Ingredients

• 8 tbsp grated dark chocolate
• 1 cup raw coconut sugar
• ⅛ tsp Himalayan mineral salt
• 1 cup coconut milk
• 1 tbsp coconut oil
• ½ tsp pure organic vanilla

InstructionsMix the dark chocolate, coconut sugar, and salt together in a saucepan double boiler. Gradually add the coconut milk and oil. Bring to a boiling point over medium heat, stirring constantly. Reduce heat, but mixture should continue to bubble. (Tip: A few drops of the mixture in cold water will form a ball to indicate that the fudge is ready.) Remove from heat and add the vanilla. Place the saucepan in cold water and let stand 4 minutes without stirring. Then remove from the cold water and beat for about 5 minutes until mixture thickens and loses its glossy appearance. Spread in a lightly oiled 8×8-inch pan and chill for 1 hour. When firm, cut into small squares.

Fudgey goodness!* * *Thanks so much to Samantha at Breakwater Books for sharing Marian Frances White’s delicious recipe with us. Marian Frances White studied journalism at Carleton University and has worked in the Canadian arts scene as a poet, editor, and filmmaker. Marian has been a vegan since the mid-1970s and is the author of The Eldamar Cookbook: A Fine Vegan Cuisine. She’s worked as a chef and studied at the Hippocrates Heath Institute in Boston. She lives in St. John’s.Preorder Island Vegan on All Lit Up. For more recipes, check out Test Kitchen.