Description
Decadent vegan fudge with coconut dulce de leche, cocoa, raspberries, and walnuts. A hint of rum and cayenne adds a kick!
Ingredients
Units
- 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