Folks, I’ve figured it out. The secret is using brown rice syrup. It is very thick at room temperature so it gets gooey when refrigerated and makes the perfect sweetener for easy vegan fudge. The ingredients, amounts and instructions here are like my chocolate recipes, but the brown rice syrup makes the final product chewy—fudge!—instead of totally solid. —EvE
SERVES AROUND 9
BASE
½ cup (120 g) coconut oil
⅔ cup (74 g) cacao powder
⅔ cup (160 ml) brown rice syrup
OPTIONAL ADD-INS
Flaked salt
Vanilla powder
Melt the coconut oil, and then stir all the base ingredients together until you have a smooth, thick chocolate batter. If it’s too sweet, add more coconut oil or cacao powder. If it’s not sweet enough, add more brown syrup. Add some salt and/or vanilla if you like. Spread it evenly into a lined pan and leave it in the fridge until solid; it should take an hour or less. Slice it up into 9 bars (or as many as you desire) and serve. The fudge will keep for a week in the fridge.