This is the other treat I am bringing to the sedar at my in-laws this week. I'll warn you right now, a lot of my Passover recipes this week involve chocolate. Hey if you can't have bread...
Turns out my mother-in-law is making salmon (yay!), so I could have made something with dairy, but this recipe is vegan, and thus suitable as a dessert, no matter what you are serving for your main course. In any case, this recipe will be much appreciated by the folks in our brood who are lactose intolerant.
If you aren't sure what I mean when I say creamed coconut, it comes in a box and looks like this:
It is generally available in health food stores and some grocery stores. It's a solid block that, for this recipe, you cut in half, and then dissolve in 1/2 cup boiling water, before stirring into the melted chocolate.
Even if you typically don't like fudge because you find it cloyingly sweet, you will probably like this version because it is less sweet. If you don't like the almond/cherry combo, you can vary it any way you want with shredded coconut, dried cranberries, dried apricots, dried pineapple, pecans, hazelnuts, walnuts, etc. You could also omit nuts and fruit and flavour it with some mint extract.
2 cups dark chocolate chips
100g creamed coconut
1/2 cup boiling water
1/2 tsp vanilla extract
1/4 tsp sea salt
1 cup roasted almonds
1 cup dried cherries
Melt chips over double boiler or heat-safe bowl set over simmering water. Meanwhile, combine creamed coconut and water and stir until dissolved. Once chips have melted, remove from heat and stir in coconut mixture. Once completely combined, add remaining ingredients. Line a 9x9 square pan with waxed paper and scrape mixture into pan, and spread evenly. Refridgerate until firm. Remove from pan and cut into squares. Keep in an air tight container in a cool, dry place.