After bitching about the weather yesterday, it turned out to be a sunny, pretty lovely day. The sun is out this morning too, and according to the weather forecast, it is going to be in the plus teens (celcius) by the weekend. Is there anything sweeter than true spring weather?
How about deep, dark chocolatey fudge that's vegan and refined sugar free?
This is a delectable way to use my Vegan Sweetened Condensed Milk/Dulce de Leche recipe. Super simple and devine. Really ya gotta try it. Now! A perfect treat for Passover or Easter.
If you like bitter dark chocolate, you may not need to add any additional sweetener beyond what's in the sweetened condensed milk, sweeten to taste.
Decadent Dark Chocolate Fudge
1 recipe Vegan Sweetened Condensed Milk/Dulce de Leche (made with 2/3 cup boiling water)
225g unsweetened chocolate
1/2 tsp fine grain sea salt
Clear stevia liquid (plain, vanilla or chocolate flavour), to taste (optional)
Melt together all ingredients in a double boiler, or heat safe bowl set over simmering water. Stir frequently until eveything is melted and completely combined (it's okay if it appears grainy). Pour into parchment paper lined square baking pan and spread out evenly. Freeze until firm. Remove from pan and cut into squares. Store in air tight container at room temperature for 1 week, or refridgerate for up to 3 weeks.
This recipe has been entered in Vegetarian Mamma's Gluten-Free Friday, Wellness Weekend and Urban Naturale's Pot Luck Link Up.