What DOES a vegan do when they’ve got a hankering for something sweet (and sensational) but they don’t have time to hang around their kitchen? They make fudge! The first time I made this I thought I’d died and gone to sweet-tooth heaven. The amount of sugar in this recipe literally made my heart skip a beat, but it was worth it. SO worth it… Buckle up – this one’s so quick you won’t even need musical accompaniment.
Toss the following ingredients into a food processor:
- 8 ounces (basically an entire tub) of soy cream cheese (yoso or tofutti brands work great and are usually easy to find)
- 4.5 cups icing sugar
- 1 cup chocolate chips, melted in a double-boiler or microwave (45 seconds should do it)
- 1 tsp vanilla
- 1/2 tsp instant espresso powder
- 1 tsp almond extract
Line a pie pan or a 8×8 baking pan with waxed paper. Pour the blended fudgey goodness in and throw it in the fridge (or the freezer if you’re really desperate and in a rush). Let it firm up for at least a few hours. Once it’s set, pull the waxed paper out of the pan and cut the fudge into bite-sized pieces. Err on the small side because holy moly do these ever pack a wallop. Keep these puppies in a tupperware in the fridge – if they survive the first serving.
The list of variations is pretty well endless. A good thing to remember when tinkering though is that if you add extra liquid, then you have to boost the amount of icing sugar, which is super sensitive to liquid.
Variation 1: add 1/2 cup diced dried cherries to the above recipe
Variation 2: replace the vanilla and almond extract with 1 tsp peppermint extract, and cut the icing sugar to 3.5 to 4 cups
Variation 3: add 1/2 cup slivered roasted almonds to the above recipe
Variation 4: … I’m working on a non-chocolate version and a PB-chocolate version… Suggestions are always welcome too of course!