Today’s theme is Minimalist (5 ingredients or less!) vegan recipes. May I present vegan white chocolate fudge fit for a unicorn! This stuff is really good, and it’s almost as hard to find vegan white chocolate as it is to find a unicorn, so it seems fitting. I usually get culinary cocoa butter online, but I believe places such as Whole Foods sell it in the nutritional supplement/superfoods section. Just be sure you’re buying food grade and not cosmetic grade as I believe there is a big difference between the two!
Here is the recipe:
- 3 cups cocoa butter (I used a brand that was recommended by Food Empowerment Project)
- 1 can sweetened condensed coconut milk
- 2 cups organic powdered sugar
- 1 tsp vanilla extract
- Toppings of choice such as Dandies Mini Marshmallows, a variety of freeze dried fruit slices, crushed up cookies or candy, sprinkles, etc. I used Sweet and Sara’s rainbow cereal marshmallows I got before they announced their closure.
- Melt the cocoa butter and condensed coconut milk until all the cocoa butter bits are liquified. It will become a bit of a golden brown liquid, that’s okay.
- Slowly stir in one-half cup of the powdered sugar at a time until smooth and no longer clumpy. Unicorns don’t like clumps.
- Grease an 8×8” pan and spray the bottom and sides with a nonstick spray. You may also want to line it with parchment paper to make it easier to remove from the pan later.
- Pour the liquid fudge into the pan. Spread the toppings across the shiny surface. They should float to the top like a mermaid who has come to the surface of the ocean.
- Make sure the top is pleasing to the eye, cover, and place into the fridge for at least 2 hours or overnight until set.
- Slice into cubes and serve.
- Store in the fridge in an airtight container for up to two weeks.