This fudge recipe from Camerino Bakery is so good that it's almost addictive.
"This recipe is incidentally dairy-free, egg-free, vegan and gluten-free. Some might even say this recipe is good for you. Here’s what I think: good quality dark chocolate is good for your heart. Good quality nuts are good for your brain. Baking is good for your reputation; I mean soul. Baking is good for your soul." – Caryna Camerino
Yield: Serves 10
- 900g 70% chocolate, roughly chopped
- 1x400ml tin coconut milk
- 50g flaked almonds
- 50g desiccated coconut
- 50g dried cranberries
- 50g walnut pieces
- Line a 23cm square tin with baking parchment. Melt the chocolate and coconut milk together slowly in a pot, stirring often.
- Stir in half of the almond, coconut, cranberries and walnuts. Pour the mixture into your pan.
- Sprinkle the rest of the almond, coconut, cranberries and walnut pieces on top. Chill in the fridge overnight.
TIP: To cut the fudge, lift it out of the pan first and use a hot, sharp knife.