Friday, December 13, 2013

Edible Holiday Gift Special: Vegan Miracle Fudge!

I’m calling this “miracle fudge” for several reasons. First of all, the odds of me seeing a vegan fudge link on Twitter, and actually clicking on it, are roughly zero. That alone makes this video miraculous, but that cocoa, maple syrup, and coconut oil can combine to create something so pleasurable and fudge-like, also makes it worthy of the title.

Michele actually discovered the link on Twitter, and called my attention to it since she recognized the Tweeter as my friend, Stephanie Stiavetti aka @sstiavetti. Nothing against Ms. Stiavetti, but this still usually wouldn’t have been enough to tempt me, except that I heard mention of coconut oil.

This was significant because another friend, Ariyele Ressler, posted something called a "The Triple Luxe" on her YouTube channel (pictured here), which featured this fascinating fat. I was captivated by her delicious looking creation, and the coconut oil's butter-like properties, and told myself that I needed pick some up for experimentation.

Anyway, as a result of this perfect storm of social media synchronicity, I decided to check out her recipe, and it rocked. I did a bunch of tests, and even though you’re forfeiting some health benefits, I found the refined coconut oil worked better than the raw, extra-virgin style, if you want something closer to real chocolate fudge. The other key is to keep these in the freezer. They work at room temp, but the texture is much better cold.

The extra-virgin oil has a very pronounced coconut flavor, and seemed to not provide quite as firm a bite. Of course, I expect you to experiment and report back. As advertised, I think this would make a fun, and unique edible gift for the foodies on your holiday gift list. I hope you give this fudge recipe a try soon. Enjoy!

Bonus Holiday Gift Idea: 

Not only does Stephanie have great taste in vegan fudge recipes, she also writes cookbooks! I just received a copy of Melt: The Art of Macaroni and Cheese, which she co-authored with Garrett McCord, and it’s very well done. It’s getting rave reviews on Amazon, so if you’re still in shopping mode, go check it out.


Ingredients for about 2 dozen squares of Miracle Fudge:
1/2 cup really good unsweetened cocoa (I used this one)
1/2 cup real maple syrup
1/2 cup melted coconut oil
1/2 cup walnuts, chopped and lightly toasted
few drops of vanilla
pinch of salt

Notes:
- You can make this without the nuts, but make sure your oil is nice and warm, so the mixture is liquid enough to pour.
-  If the mixture gets too firm to work with, just place over a bowl of hot water until it melts.

39 comments:

bdwilcox said...

You are the Matt Drudge of your miracle fudge.

PreludeInZ said...

Chef John, isn't this technically just chocolate, with coconut oil instead of cocoa butter, no milk, and maple syrup instead of white sugar?

It still looks great and I'll still probably try it, I was just curious.

Andre's the Home Baker said...

Can I replace coconut oil with melted butter or vegetable oil if I don't go vegan?

Andre's the Home Baker said...

Can I replace coconut oil with melted butter or vegetable oil if not going vegan?

Judy said...

sounds really interesting :) Might try it sometime!

gothamfox said...

You must use the coconut oil in this case since it's the key ingredient that gives the fudge its solid character at room temperature.

Just whipped up a batch and placed it in the freezer, thanks for sharing this recipe!

cookinmom said...

Oh no...Chef John is going to the other side, *sigh*...

Helen said...

can i use cocoa butter instead?

Scarlet Merlot said...

Definitely going to try this. I went vegan six months ago and I love that your blog/YouTube channel has some vegan recipes. Your recipes are delicious and easy with a dash of humor. Delectable.

Alin Marginean said...

I don't know where you get your extra-virgin coconut oil from but you should switch. The whole point of extra-virgin is the mild taste due to the low extraction temperature. If it has a toasted, pronounced flavour the manufacturer is cutting corners while the refined variety is tasteless because it's been extracted with the use of a solvent not pressure.

Josh Fedorowich said...

Instead of walnuts what else can you add for those who are deathly allergic to all nut products?

LFox said...

just discovered your site when looking for a good beef short rib recipe. wow, I've been definitely missing out. you have an amazing site and your video formats are easy to follow. you sound like a nice cook "coach" with tips and humor. just added you to my bookmark menu. THANKS

Krista said...

Would this be good with almonds or peanuts? There are allergies to other nuts in my family.
Would it be any good if the nuts were left out?

Chef John said...

Of course you can use any nuts you want!

Jackie Reynolds said...

So, how did your pilates class go???? ;-)

Chef John said...

Awesome! I pulled a hamstring and dislocated a knee.

Unknown said...

Is it OK to replace the syrup (as here in Bulgaria it is hard to find) with bee honey and if yes in what proportion should I do it, thanks. Oh and by the way, you are great Chef John, thank you for all the ideas and little humour :)

Chef John said...

Yes, I've not tried, but I'm sure the same amount of honey would work!

Unknown said...

Actually there was a problem with honey, the cocoa-honey mixture got super sticky and the coconut oil didn't really want to mix with it. Maybe I will try next time by putting more cocoa or softer honey.

Sherry Bolinger said...

Thank you, Chef John. I eat a large percentage of my daily calories in fat. I make "fat bombs" like this recipe keep me from having to gnaw on a stick of butter to get in all the fat.
Just kidding!
I will make it with maple syrup for a special day, but experiment with Truvia or another such sweetener, to lower the carbohydrate count. If it doesn't harden up, HEY! I'll scoop it up with a ridiculously tiny spoon!

Amy Blunck said...

Seconding "Melt"! I just got this as an early Christmas present and it's great! Lots of info on different cheeses and how to integrate them into delicious pasta dishes!

Yen-Lyng said...

I live in a tropical country and Coconut Oil is already liquid at my room temperature. Will this recipe still work?

Daniela Alzate said...

Thanks for sharing this recipe chef john, My family loves me more since the day I first tried one of your recipes lol. enjoy the holidays!

Daniela

Steve Chan said...

Chef John, I SWEAR by your recipes. As a young newlywed wife who never learned to cook... You make me seem like a pro :). My husband is well fed and happy, thanks to you! Thank you, thank you! Just tested this recipe out - if all goes well I will be making 200 of these for Christmas in our neighbourhood. Wish me luck!

Sincerely,
kitty

Steve Chan said...

Chef John, I SWEAR by your recipes. As a young newlywed wife who never learned to cook... You make me seem like a pro :). My husband is well fed and happy, thanks to you! Thank you, thank you! Just tested this recipe out - if all goes well I will be making 200 of these for Christmas in our neighbourhood. Wish me luck!

Sincerely,
kitty

DianShan said...

Anyone tried with cocoa butter instead of coconut oil? Can't find coconut oil

DianShan said...

I actually made this with cocoa butter instead of coconut oil. The thing is, the melted butter didn't really mix well with the mixture (seems like the fats were swimming around instead of mixing with the mixture) and it took a lot of effort to kinda get them combined. Not sure if it's because I used cocoa butter and not coconut oil. But still it froze well and the taste was good. Only thing was it kinda left a layer of fat when I poured into the mould and was a little goppy. And I forgot to spray non-stick on my plastic mould which made the fudge stick onto it.

Steph said...

This was so good. I added a bit more cocoa and some cinnamon, bit of cloves and some cayenne. No nuts due to folks with allergies in the house. Very creamy and awesome. thanks for posting.

Rich Stillwell said...

Made a couple batches of these for gifting purposes...They are amazecubes!

aquasue said...

Nobody gave me fudge for Christmas so i made these for myself. Ran out of maple syrup so topped it off with dark agave syrup. I had pecans just waiting to be toasted and added to fudge so I used them. And I subbed part of the refined coconut oil with pure EV coconut oil. Came out fantastic. So dark and rich.
Chef John, would it still come out good if I cut the syrup in half? I love bittersweet chocolate, you know not to sweet.
Thanks for a great gluten and lactose free recipe.
You are awesome!

cadlover77 said...

I knwo this might sound like a silly question but I am looking for the "real maple syrup" and I was typing online and there seems to be different types I didn't even realize. So what type do I buy? Grade A ot Grade B maple syrup and what kind of company?? Please and thank you!

Chef John said...

The brands don't matter and change by region, but just look for "pure maple syrup" there shouldn't be other ingredients! I like grade B since it has more maple flavor. A is more subtle.

Tang xuanwei said...

My fudge wont harden properly like yours, is there anyway to fix it like maybe increasing or decreasing the ingredients? im thinking of adding more cocoa powder

Chef John said...

That won't work, since the only thing that gets hard in the cold coconut oil!

krad said...

Chef John, i'm a Singaporean thus i can't find some unsweetened cocoa powder is normal cocoa powder ok?

Chef John said...

I don't think so! I think too sweet for this, but you can try.

HyperHorse said...

I'm not vegan and I never will be.
But I will try this one day and I'm willing to bet this fudge will help people lose body fat. Looks like a great pre workout snack...

HyperHorse said...
This comment has been removed by the author.
Pavan Katariya said...

Thank you for the miracle recipe... !!