Vegan Coconut Macadamia Fudge
Makes: 40 large fudge squares
  • 1½ cups sweetened flaked coconut
  • 1½ cups lightly toasted macadamias, chopped2 pounds bittersweet or semisweet chocolate, finely chopped
  • 4 tablespoons vegan "butter" or margarine, cut into pieces, such as Earth Balance Vegan Buttery Sticks
  • 2, 11.25-ounce cans Nature's Charm Sweetened Condensed Coconut Milk
  1. Line the inside of a 9X13-inch pan with aluminum foil or parchment paper; coat with nonstick spray and set aside.
  2. Toss the coconut and macadamias together; set aside 1 cup of the mixture.
  3. Melt chocolate and margarine in double boiler or microwave, stirring until smooth. Remove from heat and stir in condensed coconut milk, and larger amount of coconut and macadamias until combined.
  4. Quickly scrape fudge into prepared pan. Use rubber spatula or your fingers to coax fudge into corners and into an even layer. Sprinkle reserved coconut and macadamias on top, gently pressing into surface elf fudge. Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8X5). Refrigerate in airtight container in single layers separated by waxed or parchment paper for up to 2 weeks. Serve at room temperature.
Recipe by Bakepedia at