Easy Vegan Dark Chocolate Fudge Recipe

     I love Fudge! Our family makes some every holiday season, starting around Thanksgiving and on until after the New Years. We love chocolate, and fudge is just another great way to get our chocolate fix!
     When I deicided to go vegan, I thought I would never had fudge again, and I have to admitt, I was a little sad about that! Last year, I made these delicious Chocolate Holiday Truffles instead of fudge, and while they are amazing and chocolatey, they aren't fudge. This year I was determined to have some fudge, so I made some and it turned out amazing!

     Most vegan fudge recipes call for things like cocoa butter, canned coconut, or vegan butters. I'm sure those recipes are delicious, but when I went to make fudge, I didn't have any of these things, so I had to get creative! This recipe just has a few ingredients and uses coconut oil as the binder. Its totally customizeable and is super easy to whip up for a holiday party or chocolate craving!

 

 

Ingredients:

 

3 1/2  cups Powdered Sugar

1 cup Cocoa Powder

1 tsp Salt

1/2 cup Coconut Oil

1/3 cup Coconut Milk (or any non-dairy milk)

1 tsp Vanilla

 

Optional Add-Ins

 

1 tsp Cinnamon or Instant Coffee Granules

1 tsp Peppermint or Orange Extracts

1/4 cup finely chopped Pecans, Walnuts or Almonds

1/4 cup Dried Fruit ( Cranberries, Mango...)

1/3 cup crushed Candy Canes

 

 

     Okay, lets get started! First, grease or line a baking pan. I used 8x8 pan, but use whatever you have. The smaller the pan, the thicker the fudge and the longer it will take to harden, so just keep that in mind!

 



      Then, in a large bowl, mix together the powdered sugar, cocoa powder and salt( if you are adding in cinnamon, coffee granules or any other dry spices, add them in now). Mix well to combine.

Now, add in the coconut oil (room temp.) and coconut milk.

     Give it a quick stir and then pop it in the microwave,( or over a double-boiler) for 30 seconds at a time, stirring in between, until it is completely melted and everything is combined well. It should resemble 'normal' fudge.

     Add in the vanilla( or whatever extras you are using) and any add-ins you want. Give it one final mix and then pour it into your prepared pan and flatten it out.

    Now is when you can add crushed candy canes or nuts to the top if you choose. Allow to cool for at least a hour before slicing into squares and enjoying!

     This fudge is amazing! Its has the same melt-in-your mouth texture as 'normal' fudge does and it is so rich, dark and chocolatey- everything fudge should be! I chose to keep this batch simple with just some vanilla for flavoring, but I am excited to try out a peppermint batch, coffee, or even some cayenne pepper for a kick!

     I really hope you try this recipe out and that you love it as much as I do! I am so happy to be able to have fudge this year, even  though I am vegan! Just because this is a vegan, dairy-free recipe doesn't mean that everyone won't love it, regardless of their diet/lifestyle!

Please share this recipe and my blog with your friends and family to spread the love of good food and a healthy lifestyle!

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I post every Friday!

Stay Healthy, Happy and Laughing!

Happy New Year!

Hannah

Healthy Pumpkin Donut Cookies

 

Now, I know what you're thinking. How can donuts be healthy? Donuts are one of those foods that you just think 'unhealthy' when you hear it. Well, the other day I was in the mood to bake and Mom wanted something pumpkin, so what did I make? Pumpkin Donut Cookies, that are, you guessed it, healthy!
These cookies are so delicious and comforting and to make them even better they are free of refined-sugars, oil, and dairy! They are a perfect blend of honey, cinnamon and pumpkin, giving you a satisfying snack without making you want to hit the gym after eating a few (Or all) of them!
Are you hungry yet? Ready to eat a plateful of hot donut cookies? Well, lets get started then!

Ingredients:
1 cup Almond Flour
1/4 cup Coconut Flour
2 Eggs
3 TBS Honey
2 TSP Vanilla
1/4 TSP Baking Soda
1/2 TSP Baking Powder
5 TBS Pumpkin Puree
Pinch of Salt
2 TSP Cinnamon
1 TSP Almond Extract

Start with beating a lot of air into your eggs. They should at least double in volume if not triple. Then add the Honey, Vanilla, and Almond Extract.

Next, add the flours, baking soda, baking powder, and salt and blend. Then add the pumpkin and cinnamon

Once your mixture looks like this, we can get on with the cookies. Heat your oven to 350 F. Line a baking sheet with a nonstick paper. You can use a donut maker or donut pan here but, because I don't have one, we're just going to go with cookies.

Spoon them out on to the pan, about a tablespoon's worth.

Flatten a little with the back of a spoon and then bake for 15 minutes.

As they bake a wonderful smell with fill the kitchen making you think of Autumn and pumpkin pies!

When they come out of the oven, let the cool a bit before placing them on a cooling rack!

 

 

Oh my goodness, yum!

Let them cool a bit before enjoying them friends or devouring the whole batch by yourself!

 Crisp on the outside and soft in the inside, these cookies are perfect of those cold winter days, or when you are in the mood for Autumn!

I hope you've enjoyed these donut cookies as much as I did! Please share with a friend!

Keep it Healthy and SAFE!
H.Banana