This vegan chocolate fudge is rich, creamy, and perfect for any occasion.
Combine the powdered sugar and cocoa powder in a mixing bowl.
Sifting the cocoa powder ensures a smooth fudge texture.
Heat the almond milk and vegan butter in a saucepan over medium heat until it starts to simmer.
Stir constantly to prevent the mixture from burning.
Remove the saucepan from heat and stir in the chocolate chips until melted and smooth.
Ensure the chocolate is fully melted for a creamy fudge.
Add the vanilla extract and the dry ingredients to the saucepan, mixing until well combined.
Mix thoroughly to avoid lumps in the fudge.
Pour the mixture into a lined 8x8 baking pan and spread evenly.
Use parchment paper to line the pan for easy removal.
Refrigerate the fudge for at least 2 hours until firm.
Cover the pan with plastic wrap to prevent the fudge from absorbing fridge odors.
Cut the fudge into squares and serve.
Use a sharp knife for clean cuts and wipe it between slices.
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