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Vegan Chocolate Chunk Fudge

vegan chocolate fudge


Delicious and decadent, this vegan chocolate chunk fudge is the perfect sweet treat for Valentine’s Day! ...or any day, let’s be honest. Rich cocoa and chocolate chips on top create a velvety bite with a little crunch! 

The fudge consists of cocoa powder, coconut oil, maple syrup, and the star: JOI plant base. The way that the JOI remains creamy and takes on the flavor of the cocoa makes it the perfect ingredient for creating fudge at home.

chocolate fudge


JOI plant base firms up perfectly in the freezer or fridge to create this creamy fudge. Lightly sweetened with maple syrup and a pinch of salt really brings the whole experience to the next level. So won’t you give this vegan chocolate chunk fudge a try? You could serve this alongside some fresh berries for an amazing treat.

chocolate fudge

 

[[ recipeID=recipe-8kkwvgeeq, title=Vegan Chocolate Chunk Fudge ]]

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Vegan Chocolate Chunk Fudge

Servings:

Keywords:

  • Prep Time: 20 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

  • 2 cups JOI nutbase 
  • ½ cup coconut oil
  • ½ cup maple syrup
  • ¼ cup cocoa powder
  • ½ cup dairy free chocolate chips
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl combine the JOI nutbase, coconut oil, maple syrup, vanilla extract and salt.
  2. Place in a microwave and heat for 30 seconds.
  3. Whisk this mixture together until it is a smooth consistency.
  4. Carefully stir in the cocoa powder until fully combined. It should start to look delicious right about now!
  5. Stir in ½ of the dairy free chocolate chips and set the rest aside.
  6. Carefully pour this mixture into a parchment lined small baking dish or metal pan (9x9 square or 5x9 rectangular dish)
  7. Smooth into the pan and top with the other ½ of the chocolate chips.
  8. Place in the freezer for 1 hour or the fridge for 4 hours.
  9. Slice into squares and enjoy. Store in the refrigerator after cutting.