At the moment, whenever I’m baking or creating, I’m looking for simple, easy recipes.
The summer holidays have seen my life grow ever-more hectic, juggling hyperactive kids with work and this amazing, but energy-zapping, heatwave.
Anyway, the last thing I want to do right now is slave away in the kitchen, making complicated, intricate recipes. And so, this simple, 3-Ingredient Chocolate Walnut Fudge was born!
3-Ingredient recipes are an absolute godsend for the school holidays, don’t you think? Or, in fact, a godsend when you want something sweet, but don’t have time to stand in a kitchen waiting for something to bake.
Anyway, this vegan fudge (technically not fudge, but we’ll ignore that one for now!) is one of the easiest things in the world to make. All you need to do is melt, stir and set!
It’s created with one of my latest discoveries and addictions: condensed coconut milk. I didn’t even realise such a thing existed, but when I found out, I got excited and ordered six tins!
I next plan on making caramel with it, but if you have any ideas…comment below!
Teamed with rich, quality dark chocolate, the condensed coconut milk creates a melt-in-your-mouth treat that is perfect for when those sweet cravings strike. Although, be warned: I had to hide this in my freezer to stop me from gobbling up the lot!
The walnuts are added in for texture and a healthy dose of fats (my brain needs all the feeding it can get right now! ;)), but you can leave it or add in any other ingredients you fancy – cacao nibs, white chocolate chunks, swirls of peanut butter.
Or, of course, you could make things even easier and omit the walnuts and create 2-Ingredient vegan Fudge! It’s really over to you…
Anyway, whatever you choose to flavour it with – you need to make this fudge! I promise that you won’t regret it. And neither will your friends and loved ones!
3-Ingredient Chocolate Walnut Fudge
- Makes 16-20 squares
- One 320g tin condensed coconut milk (I used Nature’s Charm – N.B it is sweetened)
- 350g dark chocolate, finely chopped
- 1 cup walnuts, chopped (could also use cacao nibs, peanut butter, white chocolate chunks, etc – just allow mix to cool if using chocolate!)
- Optional extras: pinch salt, 1 tsp vanilla past, 2 tsp strong espresso coffee
Gently heat the condensed coconut milk in a saucepan until just about to come to the boil. Remove from the heat, then add the chopped chocolate and cover.
Leave the chocolate for a few minutes, then stir smooth. If the chocolate hasn’t all melted, heat gently until it has.
Stir in the chopped walnuts and any optional extras, then pour into a lined brownie tin. Smooth down with the back of a spoon, then leave to set in the fridge for at least a few hours.
Cut into squares, then eat and enjoy! Store in an airtight container in the fridge for a week.