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:

Ingredients:

• 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.

Directions:

1. 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.
2. Slowly stir in one-half cup of the powdered sugar at a time until smooth and no longer clumpy. Unicorns don’t like clumps.
3. 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.
4. 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.
5. Make sure the top is pleasing to the eye, cover, and place into the fridge for at least 2 hours or overnight until set.
6. Slice into cubes and serve.
7. Store in the fridge in an airtight container for up to two weeks.