Valentine’s day is just around the corner 💗 and this recipe is perfect for all of your leftover candy canes from the holiday season! Although if you are anything like us you might not have any because we are mostly sugar free over here 😂 We are those ‘boring’ folk whose babies choose berries over lollies when out at the shops (fam goals) 💪🏼😅 Not to worry, you can still recreate this delicious treat in many delicious and healthy ways! Just swap out the candy canes for your favourite vegan candy 🍬 or berries 🍓 or pomegranate seeds or dried cranberries!! Or perhaps crushed pistachio nuts too!
100g @thevegandairy butter
1 can vegan sweetened condensed milk (sugar free if preferred)
400g dark chocolate, broken into pieces (sugar free if preferred)
1/2 tsp vanilla
pinch sea salt
Candy canes, crushed (or berries, crushed nuts, or other desired topping)
Line a square pan with baking paper. Add @thevegandairy butter, condensed milk and chocolate to a medium pan over med-low heat. Stir until chocolate and butter are melted and mixture is slightly thicker, shiny and glossy (about 5 minutes). Don’t let it boil or it will split!! Stir in the vanilla and salt, before pouring into the baking pan. Allow to cool for 30 minutes before topping with crushed candy canes or other chosen topping. Cover and refrigerate for two hours or until firm. Slice and serve. For an extra minty hit, swap the vanilla essence for peppermint essence!
This is such a nice easy way to make homemade fudgey chocolate with simple ingredients you KNOW and can pronounce. Get creative with your toppings, swap out the sugar options for sugar-free ones, or even swap out the cacao-based chocolate for carob-based if you want to avoid the caffeine hit, and show us your results!!! 🍫