Salted Chocolate Dairy-Free Fudge

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.

Alisa’s Notes

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:

Taste: The sodium spike in this salted chocolate dairy-free fudge added depth of flavor and a lovely savory contrast to the dark chocolate base.

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.

Vegan Salted Chocolate Fudge

 

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Prep time

20 mins

Cook time

5 mins

Total time

25 mins

 

This recipe does require a little planning ahead (soaking the cashews) and patience (as it chills), but your efforts are rewarded with a week's worth of sweet, savory, chocolaty little hits.

Author: Becky Timbers

Serves: 10-12 servings

Ingredients

• 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)

Instructions

1. Melt the chocolate in a double broiler over medium heat.
2. While the chocolate is melting, pulse the cashews in a food processor until mostly smooth, about 2 to 3 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

3.5.3229

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