The Vegan Roadie Recipes

My Aunt Char ALWAYS had fudge at her house on Christmas eve. It’s taken me years to get this recipe to a place that gave me those nostalgic Christmas eve feels, but I think I’m finally there! If nuts aren’t your thing, make it without, see notes at the bottom for other add ins.  

Walnut Fudge

Makes: 16 (2 inch) squares

Serving Size: 1 square

1 cup vegan butter

1 cup canned coconut milk, mixed well

10 ounces (1 bag) vegan chocolate chips

1 tablespoon vanilla extract

4 cups organic confectioners sugar, sifted 

½ cup high quality cocoa powder

1 ½ cups roughly chopped walnuts, lightly toasted 

Line an 8x8 baking dish with parchment paper in two directions with a couple inches of parchment hanging off of all four sides. There will be 2 layers of parchment to achieve this. 

Add the butter to a sauce pot or double boiler, heat over low heat until melted. Add the coconut milk and whisk to combine. Add the chocolate chips and stir frequently, cook until all of the chocolate is melted and everything is well combined. Remove from the heat and add the vanilla, whisk to combine.

Add the sifted sugar and cocoa powder to the bowl of a stand mixer and whisk to combine. Slowly drizzle in the chocolate mixer while combining everything on low speed with a paddle attachment. Fold in the walnuts until evenly dispersed. Transfer mixture to prepared baking dish.

Refrigerate for 8 hours or overnight. Remove from the refrigerator and use the overhanging parchment paper to lift the fudge up out of the baking dish and onto a cutting board. Cut into bite sized 2 inch fudge pieces. 

Store in an airtight container for up to 5 days. Refrigerate for optimal texture and freshness.

If serving at a party, serve in small batches. The fudge will get softer in texture sitting out at room temperature over time. 

Notes: Add your favorite dried fruits like apricots, cranberries, or cherries for a tart pop of flavor to this very sweet treat.