Desserts

Recipe from My Sweet Vegan by Hannah Kaminsky "Rich, thick, and creamy, this fudge is the real stuff. Even the smallest squares will satisfy the most dedicated chocoholics. Plus, it takes mere minutes to whip up, for an instantly gratifying, and heavenly, chocolate treat." 1 Cup Dairy-Free, Semi-Sweet Chocolate Chips (such as Enjoy Life brand) 3-1/2 Cups Confectioner’s Sugar 1/2 Cup Dutch Process Cocoa Powder 2 Tablespoons Dairy-Free Margarine (see below for soy-free option) 1/2 Cup Regular Coconut Milk 1/2 Teaspoon Vanilla Extract 1 Cup Unsweetened Flaked Coconut, Toasted Lightly grease an 8 x 8 inch square baking pan. In a large bowl, combine the chocolate chips, sugar, and cocoa. Separately, place the margarine and coconut milk in a small saucepan, and stir together over medium heat. Cook the mixture until the margarine has melted, and bubbles just begin to break at the surface. Remove it from the stove, and immediately pour over the chocolate mixture. Let everything sit for a couple of minutes, and then stir vigorously to melt the chocolate and incorporate the dry ingredients. Continue stirring until a completely smooth mixture forms. Mix in the vanilla, and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand. Let cool completely before cutting into squares. Makes 32 Small Squares