Coconut Hot Chocolate Fudge [recipe] and Chai Chocolate Biscotti

Kelly Peloza ♦ June 18, 2011 ♦ 3 Comments

Coconut Hot Chocolate Fudge
Made with coconut milk and oil, these are vegan, soy free, nut free, and gluten free!

Chai Chocolate Biscotti
Infused with chai tea and chocolate, this isn’t your ordinary biscotti!

Coconut Hot Chocolate Fudge

Makes an 8×8-inch tray

This fudge is made the traditional way and takes a little more work than your average fudge, but it’s beyond average with its smooth texture and rich gourmet chocolate taste! I adapted it from the basic chocolate fudge recipe in a zine I wrote called Vegan Candyland, which I adapted from Alton Brown’s non-vegan recipe. This version uses coconut oil and milk instead of margarine and soy milk, making it soy-free as well!

2 ¾ cups sugar
2/3 cup cocoa powder
3 tablespoons virgin coconut oil
1 tablespoon agave nectar
1 cup coconut milk

½ teaspoon coconut extract
1 teaspoon vanilla extract

Combine all ingredients except the extracts in a medium-large saucepan.
Cook over medium heat until the sugar dissolves, then bring to a boil. Reduce heat to medium-low and place the lid on the saucepan. Cook for 3 minutes.
Remove lid and cook to soft ball stage (238°F, or when a spoonful of the mixture dropped into a cup of cold water holds its shape and is pliable and squishy like a soft caramel ball), 15-20 minutes, stirring frequently.

Turn off heat and let mixture cool to 110°F, forty minutes or so, then add the vanilla. Stir the mixture like crazy with a wooden spoon for a couple minutes. Pour into a parchment-lined 8×8-inch pan. If the fudge starts to solidify in the midst of pouring it, moisten your hands and press down the fudge. Let cool, cut into small squares, and eat!