Jogo Behaviour Support Blog
Day 2 of Our Advent Calendar Wednesday, 11 December 2019
Chocolate Vegan Fudge Recipe (Tesco
Recipe)
We love this yummy recipe.
Ingredients
·
350g icing sugar
·
75g cocoa powder, plus extra for dusting
·
75ml unsweetened soya milk
· 100g coconut oil
Method
1.
Line an 18cm square tin with 2 layers of clingfilm, leaving the
excess hanging over the edges.
2.
Put the icing sugar, cocoa powder, soya milk and coconut oil in
a large heatproof bowl. Sit the bowl over a pan of barely simmering water and
heat gently, stirring occasionally,
3.
Remove the bowl from the heat and beat the fudge mixture until
smooth and glossy. Pour into the prepared tin. Leave to cool for about 30 mins,
then score the top with a sharp knife into 36 squares. Cool completely, then
chill for at least 2 hrs.
4.
Use the clingfilm to help remove the fudge from the tin. Slice
the fudge into neat squares, dust generously with extra cocoa powder and store
in the fridge for up to 2 weeks.
Tip: Experiment with
different flavours to customise your fudge – try topping with chopped
pistachios or adding the zest of 1 orange to the fudge for a chocolate-orange
twist.