It’s good to know that I’m not the only one who considers dark chocolate bites totally snack-worthy. This recipe fo salted chocolate dairy-free fudge was submitted by Becky Timbers as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for salted chocolate dairy-free fudge uses Almond or Coconut Milk Creamer from So Delicious Dairy Free.
Since I have tested and approved this recipe for salted chocolate dairy-free fudge as one I would repeat, I’ve added it to the “Alisa’s Recipes” section. Here are my personal notes on the recipe:
Cacao: I used 70% dark chocolate as suggested, which gives a grown-up sweetness. If you prefer a sweeter dairy-free fudge for snacking (or a treat), then you may want to use more of a semi-sweet chocolate, but if you’re a hardcore cacao fan, go darker. Speaking of cacao, I’m not a big fan of cocoa powder, so I preferred this salted chocolate dairy-free fudge without the dusting – though it is a pretty garnish.
Spice: I used just a pinch of cayenne, which added very, very subtle heat. It was pleasant. I’d love to trial this dairy-free fudge with cinnamon in the future.
Special Diet Notes: Salted Chocolate Dairy-Free Fudge
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. To keep the recipe soy-free, be sure to select a chocolate that is top allergen-free, like Enjoy Life or Pascha.
- 10 ounces dairy-free dark chocolate (about 70% cacoa), roughly chopped
- ½ cup raw cashews, soaked overnight and drained
- 2 tablespoons coconut oil
- ½ cup So Delicious Dairy Free Original Almond or Coconut Milk Creamer
- 1 tablespoon cane sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- ⅛ teaspoon or less cayenne pepper (optional)
- ¼ cup cocoa powder, for dusting (optional)
- Melt the chocolate in a double broiler over medium heat.
- While the chocolate is melting, pulse the cashews in a food processor until mostly smooth, about 2 to 3 minutes.
- Whisk the coconut oil into the melted chocolate until fully incorporated. Whisk in the creamer, sugar, vanilla, salt, and cayenne (if using). Let cook, whisking often, for another 1 to 2 minutes, or until the sugar is completely dissolved. Remove from heat.
- Pour the chocolate mixture into the food processor with the cashews. Process the mixture until very smooth, about 2 to 3 minutes, resting as needed to keep the chocolate from getting too hot.
- Optionally strain the chocolate through a fine mesh strainer into a medium bowl, stirring continuously to speed up the process. This removes any cashew bits and makes the chocolate smoother.
- Pour the chocolate into greased ramekins or and 8-inch baking pan lined with parchment paper and level out. Refrigerate, uncovered, for at least 4 hours.
- When chocolate has set, loosen the edges by running a butter knife along the sides. Invert the ramekins or baking dish to dislodge the fudge or lift it out using the parchment paper.
- Dust the dairy-free fudge with cocoa powder and cut into ½ inch pieces. Keep refrigerated if there is any left. The fudge freezes well, too.