5 minute coconut fudge

adapted from My Sweet Vegan by Hannah Kiminsky

rich, thick & creamy, this fudge is the real stuff. Even the smallest square will satisfy the most dedicated chocoholics. Plus it takes mere minutes to whip up!

Ingredients

1 cup Enjoy Life choc chips

3 ½ cups confectioners sugar

½ cup dutch processed cocoa powder

2 tablespoons dairy free margarine

½ cup coconut milk

½ teaspn gf vanilla extract

1 cup toasted unsweetened flaked coconut

Lightly grease an 8 x 8 inch baking pan

In a large bowl combine the choc chips, sugar and cocoa.

Separately, place the margarine and coconut milk in a small saucepan and stir together over medium heat. Cook until the margarine has melted and bubbles just begin to break at the surface.

Remove it from the stove and immediately pour over the chocolate mixture and stir

vigorously to melt the chocolate and incorporate the dry ingredients.

Continue stirring until a completely smooth mixture forms.

Mix in the vanilla and quickly pour everything into your prepared pan. Smooth out the top and sprinkle the flaked coconut evenly over the entire exposed surface. Press the coconut gently into the fudge with the palm of your hand.

Let cool completely before cutting into squares.

Makes approx 32 squares.

Sunbutter Truffles

1 ½ cups toasted coconut flakes

1 ½ cups coconut flakes

1 cup unsweetened cocoa powder

1 cup confectioners sugar - sifted

 Method

In a large microwave safe mixing bowl, combine 1 packet choc chips, the Sunflower seed butter, coconut/grapeseed oil, agave nectar and salt. Microwave on high for 2 minutes or until chocolate has just melted.

Heat coconut milk to just boiling point in a small saucepan. Pour the hot coconut milk over the chocolate/sunbutter mixture and let set for 2 minutes.

Stir well until the mixture is thick, smooth and glossy (if you are using crunchy sunflower seed butter it will not be as smooth).

Put mixture in a 8" x 8" baking dish and refrigerate for 1 hour. (if you have to refrigerate for longer and come back to it, take the mixture out of the fridge for about 20 minutes to soften before you roll the truffles)

Using a melon baller or small spoon, scoop mixture into small balls and place on a pan lined with baking paper. You can roll the balls with your hands if they are not round enough. Refrigerate for at least 30 minutes.

Place the remaining bag of choc chips into a microwave safe bowl and heat for approx 2 minutes, stirring once or twice until the chocolate is fully melted.

Put the ingredients you have chosen to roll the truffles into small individual bowls.

Using a toothpick or skewer, dip the balls in the melted chocolate and coat fully. Allow the excess to drip off and then place the truffle in a bowl with one of the rolling ingredients. Roll the truffle so it's fully coated. Place on a tray lined with baking paper, and repeat with remaining truffles. You may need to reheat the chocolate and restir if it cools while you are working.

Let truffles set for up to an hour in a cool place or in the fridge. Truffles can be stored in the fridge for a week or frozen for up to a few months. They are best served at room temperature.

Makes about 40-50 truffles.

Adapted from Carol Kicinski of Simply.... Gluten-free