Fudge does not need butter or condensed milk. This one uses coconut dulce de leche warmed until it bubbles, then coconut cream, rum, cinnamon, and cayenne stirred in. Vegan chocolate chips and cocoa go next. Raspberries and walnuts folded in at the end. Set in a lined cake pan. No thermometer.
The cayenne is there on purpose. Half a teaspoon mixed into warm chocolate and caramel delivers a heat that arrives two or three seconds after the sweetness. The rum is more forward. The raspberries cut through all of it, which is why this is the fudge we keep coming back to.
Tips for Making Vegan Raspberry Walnut Mexican Fudge
Warm the dulce de leche first
Heat the coconut dulce de leche in a saucepan on medium until it just starts to bubble. Remove from heat immediately. Overheating makes it grainy.
Add the coconut cream, rum, cinnamon, and cayenne while the dulce de leche is still hot. They incorporate better into a warm base.
Fold in the fruit and nuts gently
Half the raspberries and walnuts go into the mixture. The other half get pressed into the top after you pour it into the pan.
Use rough-chopped walnuts and halved raspberries. Too small and they disappear. You want visible pieces in every square.
Vegan Raspberry Walnut Mexican Fudge
- Total Time: 20 minutes
- Yield: Makes 12
- Diet: Vegan
Description
Decadent vegan fudge with coconut dulce de leche, cocoa, raspberries, and walnuts. A hint of rum and cayenne adds a kick!
Ingredients
- 1 1/4 cups (296 ml) coconut dulce de leche
- 1/4 cup (60 ml) coconut cream
- 2 tbsp rum
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 8 oz (227 g) semi-sweet chocolate chips, vegan
- 1/2 cup (118 ml) cocoa
- 1/2 cup (118 ml) fresh raspberries, halved
- 1/2 cup (118 ml) walnuts, rough chopped
Instructions
- Line a small cake pan with parchment paper. Set aside.
- Warm coconut dulce de leche in a saucepan on medium heat until it begins to bubble. Remove from heat.
- Add coconut cream, rum, cinnamon, and cayenne to the dulce de leche. Stir until fully incorporated.
- Add chocolate chips and cocoa to the pan and stir until fully incorporated.
- Fold in half of the raspberries and walnuts, then pour the mixture onto the parchment-lined cake pan.
- Spread the fudge evenly and sprinkle with the remaining raspberries and walnuts.
- Refrigerate the fudge for 2 hours or until firm.
Notes
- For a smoother fudge, gently melt the chocolate chips before adding them to the mixture.
- If you prefer a less intense spice, reduce the cayenne pepper to 1/4 teaspoon.
- Store the fudge in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Can I skip the cayenne?
You can. But the cayenne is what makes this Mexican-style fudge. Without it, you have chocolate fudge with raspberries and walnuts, which is still good but different. Start with a quarter teaspoon if you are cautious.
What is coconut dulce de leche?
Dulce de leche made from coconut milk instead of dairy. It is available at specialty stores and online. If you cannot find it, simmer a can of full-fat coconut milk with sugar until it caramelises, but the store-bought version is more consistent.
How should I store this fudge?
In an airtight container in the fridge for up to a week. The fudge firms up when cold and softens at room temperature. Let it sit out for five minutes before cutting for cleaner squares.
DIDNT EXPECT THE CAYENNE TO WORK BUT IT DOES.