Making fudge vegan is easier than you might think, and just as delicious as the traditional version. Decorate with some pretty ribbon for gifting – you can make it ahead as it will keep in the fridge for up to a month
- Serves: 20 persons
- 375g icing sugar, sifted
- 100g good-quality cocoa powder
- 75ml dairy-free coconut milk drink
- 125g coconut oil
- 1tsp vanilla paste
- large pinch sea salt
Step 1Line an 18cm square tin with cling film, leaving enough to overlap the sides. Sift the icing sugar and cocoa powder into a bowl and combine with a whisk.
Step 2Put the coconut milk, coconut oil and vanilla paste in a pan, and heat gently until melted, whisking to combine well. Remove from the heat and spoon in the sugar mixture a little at a time, but working quickly, beating to combine.
Step 3Pour into the prepared tin and sprinkle with the sea salt. Leave to cool completely and score into 20 squares (about 3½cm x 3½cm). Chill in the fridge for at least 3 hrs before slicing to serve to wrap as a gift.