Double the fun, double the nutrition.
Yes, nutrition because the ingredients for both the fudge and the coating are plant-based, process-free and have things like protein, fiber, magnesium and other great things for your body. And energy? Bring on the 3pm slump!
Now this dipping chocolate is a bit different from the ordinary coconut oil and cacao version.
For this recipe, I used dark chocolate with a bit of yellow cacao butter to thin it out, and I even used a candy thermometer to add the cacao butter as the temperature dropped below 100 degrees F – this created the sheen you see as well as a nice snap to the coating.
This is actually my grandmother’s trick, and she used to call it “faux” tempering – true tempering actually involves you bring the temperature high and low several times. Tempering chocolate is a process that forces complete incorporation of the fats resulting in a glossy sheen to a chocolate coating – my sheen from my “faux” process is not quite as strong as it would be if I truly tempered.
But I don’t have the patience for the full process so this shortcut was just the ticket for me as I live life in the speed lane.
And of course, you don’t have to temper the chocolate at all, you can just melt and dip.
I hope you enjoy this chocolate treat!
If you make it, come over to Instagram and tag me with it so I can see!
Chocolate-Coated Fudge Bricks (2-ingredient, vegan) + Faux Tempered Chocolate
makes 25 (about 1 inch x 1 inch) fudge blocks
Make the Fudge
- Put the nut butter and chocolate chips in the pyrex measuring cup, and then put that into a pan with hot-to-boiling water. Don't let any water splash into your fudge! Melt both, swirl together with a spoon. When fully blended, pour the liquid fudge into the molds, filling each cavity to the top. This recipe filled about 25 of the 40-cavity mold I recommend in my equipment list above. But you can use small cupcake liners as well, they are about the same size.
- Set the mold or whatever you filled with fudge into the freezer while you make the coating for a fast set. I actually made my fudge in the morning so it sat in the freezer a good 2 hours before I popped the bricks out of the mold to be dipped. I'm not sure if the bricks would have been harder sooner, you'll have to test it out. The good news is, these don't melt out of the freezer like a coconut-oil based recipe would. So you can make them ahead of time, freeze them, pop them out of the mold and leave them in the refrigerator, awaiting the coating.
Make the Coating
- Wipe clean the measuring cup. Make sure it is dry. Add your chopped chocolate and put the measuring cup in that pot of hot-to-boiling water. As it begins to melt, add about half the white cacao (cocoa) butter discs and allow those to melt.
- Then turn off the stove, put the thermometer in the chocolate, and leave it alone while you wait for the temperature of the chocolate to drop to just below 100 degrees F. (My temperature was close to 150 degrees F so I had to wait about 20 minutes for it to fall to about 96 degrees F.)
- Once it hits below 100 degrees F, stir in the remaining cacao butter discs and keep stirring until they are completely melted. Now your "tempered" chocolate is ready for the fudge bricks to be dipped.
Dip the bricks!
- This step is pretty self-explanatory, no? I lined my undipped bricks on a cookie sheet to my right, put the measuring cup of melted chocolate before me, and set up a parchment lined cookie sheet to my left.
- Assembly-line style, I put a fudge brick on the slotted spoon dipping tool in the kit I mentioned above, submerged it into the chocolate, shook off the dripping chocolate, and set the square on the cookie sheet to my left. The coating solidified pretty fast. We store ours in sealed containers in the refrigerator. Not sure how long they will last - we eat them too fast, haha! Enjoy!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.