Evan’s vegan fudge is no joke.
I can’t put it into words. I mean, look at that!
Still not sure why he’s a “wannabe” chef. As far as I’m concerned, this dessert is about as close to heaven as it gets.
For Evan’s recipe, click here. I altered mine because I didn’t have some of the ingreds on hand, so I made the following changes.
Ingredients:
- 1 cup vegan chocolate chips
- 2 tbsp. cocoa powder
- 1/2 cup coconut oil
vegan butter substitutethe Earth Balance was empty when I opened it- 1/8 cup almond milk
I combined the Tropical Traditions coconut oil and the WF vegan chocolate chips and popped them in the microwave.
After ~2 minutes it went from the above to the below. The kitchen smelled INSANE. There is truly no better aroma than melted coconut oil. You can find this out first hand soon.
At this point I added in the WF organic almond milk and the Hershey’s cocoa powder.
After mixing it all up I poured it in an 8×8 glass pan.
If you aren’t drooling yet, there’s something wrong with you. Furreal.
At this point it was still warm like chocolate syrup. *I definitely should have dipped banana slices into this to make frozen bananas covered in chocolate. Next time!
Instead, I popped it in the refrigerator to harden and set.
Best cleanup ever. :D Obviously my tongue did most the work.
Almost ready…
Two hours of chill time in the fridge later…annnnd…voila!
Oh. Yes.
I was too impatient to let it re-warm to room temp, so it was pretty hard. This also could’ve been due to the fact that I omitted the powdered sugar from the recipe. But, it was definitely sweet enough on it’s own without the extra sugar.
Evan’s fudge definitely looked more moist (and fudge-like), so I’m not sure if my changes were the cause or what. Either way, it was fabulously decadent.
The Tropical Traditions oil left a subtle coco-nutty flavor, but the chocolate was definitely center stage. I don’t think the cocoa powder was necessary. Another change I may make to future batches (because there will be many) is adding shredded coconut or crushed nuts on top.
After the first few samples, I put it away…until after dinner.
At which point, I cut a portion to dress up with creamy peanut butter.
Could you die?
Dear Evan, If you Wannabe My Lover Personal Chef, I’d be SO okay with that. :) Wannabe or not, this kid knows what he’s doing in the kitchen.
Oh happy dessert day.
NOM this looks GORGEOUS.
I know… Evan creates some pretty dang good lookin’ food!!
I love Evan and his recipes! I saw him re-link this the other day…and I really wanted to make his recipe. Powdered sugar and I are bff’s!
Love your take on it! I make raw vegan coconut oil chocolate. I’ve only ever made about a playing card deck sized amount at once, never a whole pan of it 🙂 But I should! haha!
I also thin it out more with extra coconut oil or agave to make frosting or like a ganache or for dipping fruit in…the coconut oil helps it to solidify but some ppl dont love the taste of coconut oil (i used to be one of them..but boy, that’s changed!)
Can’t wait to see you in SF!!!!!!
🙂
the fudge looks delicious!
I cant tell you how many times I go to the fridge and open a container with nothing inside. so sad!
You must have just read my comment bc this is exactly what i said i wanted to make with coconut oil!
*insert my drooling envy here*
I totally agree. This stuff is insane. I stored them in my freezer to keep me from eating the whole pan in one sitting…and the coldness makes them extra delicious 🙂
okay first of all your hair looks off the track good. look at you miss diva i love it.
umm second of all your pumpkin bread is what’s up in the blog world right now! i think i’m gonna need to get on that.
as well as evans fudge? could it BE that easy? and my unopened jar of coconut oil is calling to me
I’m glad you liked it! I’ve never tried making it with coconut oil just because I’m not sure if it’d come out the same, but I’m glad to know it does because I’m always looking for ways to sub coconut oil in.
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LOL Elise! I am making this for Christmas tomorrow. If you wannabe my lover. LOL. You kill me. How many pieces do you think it makes? I realize you wrote this post two months ago but this is where I’m at in blog reading.
hey boo – sorry i am so late to respond! it made a TON but that’s only because i used a really big pyrex. when i make it next time, ill use a smaller pan. it’s probably enough for 25 pieces.
Could we die,..ooh yes!
Thanks for an amazing recipe & so easy to do too!
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Hey, so would you recommend using vegan margarine/butter or not?
Does it make a difference to the end result?
i subbed the coconut butter for the vegan butter so i can only say how it turned out that way. it worked great and tasted awesome. but evan’s recipe is provided with the link so feel free to check out both and determine which you’d like to try.
Thanks 🙂