This healthy vegan fudge recipe is creamy, rich and EASY! Paleo espresso fudge only needs 4 ingredients, plus I'm sharing ideas to customize vegan chocolate fudge.
Place the coconut milk in a medium pot over medium-high heat, bring to a boil and let boil for 5 minutes.
Stir in the agave and turn down the heat to a simmer. Let the mixture simmer for about 30-40 minutes, stirring occasionally, until it has the consistency of condensed milk.
Place the chopped chocolate in a glass or heat proof bowl and pour the milk over stirring to melt the chocolate. Stir until no clumps remain. If it cools too quickly, simply place the bowl over a pot of simmering water.
Stir in the coconut oil and espresso.
Pour into a parchment lined container. I used a loaf pan since I wanted thick squares and it was narrow but deep.
Let chill 5-6 hours, until firm. Dust with extra espresso, cut and serve.
Serving Size: 1 piece of fudge, or 1/12 of entire recipe
** This vegan fudge will stay at room temperature without melting, but it will begin to get soft after about 2 hours. Refrigerate for best results.