"Calling all fudge-lovers!" This vegan-fudge recipe is so rich and delicious; you've got to try it to believe it! Go ahead. We'll wait.
3/4 cup canned coconut milk (shake well before opening)
2 1/4 cups semisweet vegan chocolate chips
2 teaspoons pure vanilla extract
2 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1 cup walnuts, rough chopped
Line an 8-inch square pan with foil covering all sides, so the foil hangs over the edges of the pan.
In a small saucepan, heat the coconut milk over medium heat just until it starts to boil. Add the chocolate chips and reduce heat to low. Stir continuously until the chocolate chips have melted and the mixture is smooth and creamy. Cook for 3 to 5 minutes more, stirring continuously.
Remove the pan from the heat and stir in the vanilla.
In a large mixing bowl, sift together the powdered sugar and cocoa powder. Add the milk mixture and blend until all of the ingredients are well combined and smooth.
Fold in the walnuts.
Spread the fudge mixture evenly in the prepared pan. Cover tightly with foil and refrigerate for at least 8 hours or overnight.
Remove the pan from the fridge and cut the fudge into 2 to 3-inch squares.