S’Mores Fudge Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
2 tbsp crushed graham crackers
¼ cup mini vegan marshmallows I used vegan peppermint marshmallows, from the company Dandies! You can use regular or any flavored marshmallows.
¼ tsp vanilla extract
1 cup vegan semisweet chocolate chips You can use any type of darker chocolate, but you'd need to add some liquid sweetener (like coconut syrup, agave, date syrup, brown rice syrup, etc) to make up for the bitter flavor of darker chocolate.
⅓ cup coconut cream You can buy cans of pure coconut cream, or keep a can of coconut milk in the fridge overnight. The fat rises to the top of the can the next day, and you can scoop this white cream off. This is coconut cream that naturally comes from coconut milk.
1Line a small rectangular tray with wax paper that hangs off the sides, so you can pull the fudge out easily later.
2In a stovetop pan over medium-low heat, add the coconut cream and chocolate chips. Continuously stir it until it is completely melted. Chocolate burns quickly so make sure you don't stop stirring!
3Once melted, pour this into the tray. Add the marshmallows and graham cracker toppings immediately, and stir them around with a knife or toothpick. You could also pour half the mixture, then stir in some toppings, then rest of the mixture on top and then more toppings. The toppings will be more evenly distributed on the bottom too then.
4Freeze the tray for 30 minutes. You can also keep it in the fridge, but it'll take longer to set. Also, freezer fudge tastes so much better!
5Once it's set, cut into 8 squares and serve! It'll start to get very soft at room temperature, so store it in the fridge or freezer.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.