I have a sick daughter so not much time to write but bear in mind two things: vegan fudge is delicious and made from coconut BUT it should still be an occasional treat. So I keep trying to tell myself.
If you don’t have time/don’t want to make coconut butter, I have made a new discovery – creamed coconut, which as far as I can tell is the same thing, just smoother. I bought the Edward & Sons Organic Creamed Coconut from iHerb (wordpress wouldn’t let me link, sorry) but I’m sure you can find it at local Asian grocers too.
Toasted Coconut and Vanilla Fudge (vegan, gluten free, nut free, soy free)
3 cups desiccated coconut
1 tsp vanilla paste
1 tbsp liquid sweetener (agave/maple syrup etc)
1 tbsp lucuma (optional)
Make your toasted coconut butter by laying the desiccated coconut on a tray and toasting lightly in the oven on 180degC for 5-10 minutes until just browned. Place this coconut in the food processor and process until it becomes a smooth runny butter – this can take up to 10 minutes so give your machine a couple of breaks and scrape down the sides – don’t blow your processor up!
Once you’ve made toasted coconut butter, pour out half the mixture into a jar and store for later (more fudge!). Place remaining butter in a pot on the lowest setting on the stove and immediately add the rest of the ingredients, stirring gently to combine. Press gently into silicon cups or a baking paper lined tin and place in freezer for an hour or two, then store in the fridge thereafter.
*To make a chocolate version, add 2 tbsp cacao powder and a little extra sweetener if desired.
Russian Fudge or Salted Caramel Fudge (vegan, gluten free, soy free)
4 tbsp creamed coconut
2-3 tbsp maple syrup, to taste
1 tsp vanilla paste or powder or scrape out one vanilla pod (do not use an alcohol based extract)
1 heaped tbsp lucuma
1 tsp maca
1 heaped tbsp almond butter
Melt creamed coconut very gently in a pot on the lowest setting on your stovetop. In a separate pot, do the same with the remaining ingredients, just until combined and slightly warmed. Add this to the coconut and stir gently to combine. Press gently into silicon cups or a baking paper lined tin and place in freezer for an hour or two, then store in the fridge thereafter.
*To make the salted caramel version, add a little sprinkle of salt on top, or add a little extra, to taste, to the mixture.
**You could probably omit the lucuma and maca if you don’t have them, I was putting them in there because I was originally trying to make a ‘superfood’ fudge, but I’ll try a simpler version and let you know.