Vegan peppermint mocha fudge. Do I even need to say anything else? Probably not. But I will because this recipe is not one that I whizzed up myself. I was first introduced to this recipe a couple of years ago by a colleague (read: friend and legend) at work.
I remember trying some for the first time and spending the rest of the day worrying about how I would keep myself away from it as it sat in the fridge. It’s rich, sweet, delicious but also refreshing, probably why you always want just one more piece.
My friend, Sally has been kind enough to share her recipe with me and allow me to post it on here so we can all enjoy it. What a lady! A talent in the kitchen and her cupcake artwork is to be admired, Sally is a true creative and her skills don’t just stop there. She’s also a whizz-bang (not sure that’s a word but let’s go with it) with a sewing machine and stocks some of the loveliest handmade animal-friendly scarves and hair accessories at her online store, Silence Boutique Being in the kitchen a lot, I very much appreciate a good head scarf.
Now back to the fudge, Depending on how small or large you cut your slices the fudge will make approximately 12-16 servings. You can slice it up precisely or roughly chop it for a ‘chocolate bark’ rustic effect. I often do the latter because you can’t stuff it up and if you have been following me for a while, you’ll know I love messy delicious food, I find it just speaks to me.
I have gone ahead and included a little white chocolate to make the art on top. You can use food colouring or powders (like pomegranate) to add a little festive flair if you wish.
For storage I would recommend storing in an air tight container in the fridge until ready to serve.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Line a tray with baking paper.
Melt chocolate, coffee, coconut milk, peppermint in a bowl over boiling water (be careful not to let any water into the mix).
Remove the bowl from boiling water and add the maple syrup in. gently stir to combine.
Pour mixture into the lined tray and place in the freezer for at least 30 minutes or alternatively place in the fridge for an hour or so.
Remove the fudge from the freezer/fridge and melt the white chocolate in the microwave 30 seconds at a time until melted. Then and use a teaspoon to drizzle over the top of the fudge before placing it back in the fridge until you're ready to serve.
Tip: if you're using two colours, first drizzle the desired amount of white chocolate over the top before adding a few drops of colour to the remaining chocolate and drizzling over the top.
Ingredients
Directions
Line a tray with baking paper.
Melt chocolate, coffee, coconut milk, peppermint in a bowl over boiling water (be careful not to let any water into the mix).
Remove the bowl from boiling water and add the maple syrup in. gently stir to combine.
Pour mixture into the lined tray and place in the freezer for at least 30 minutes or alternatively place in the fridge for an hour or so.
Remove the fudge from the freezer/fridge and melt the white chocolate in the microwave 30 seconds at a time until melted. Then and use a teaspoon to drizzle over the top of the fudge before placing it back in the fridge until you're ready to serve.
Tip: if you're using two colours, first drizzle the desired amount of white chocolate over the top before adding a few drops of colour to the remaining chocolate and drizzling over the top.
