Vegan Rocky Road Fudge

Ingredients: 12 ounces dark chocolate baking chunks with 67% cacao (2 ¼ cup) 11.25 ounces sweetened condensed coconut milk (1 cup)

Ingredients: 1 teaspoon vanilla extract Pinch salt 10 ounces vegan mini marshmallows 2 cups chopped walnuts (or other nuts)

Line a square or rectangular container with plastic wrap or parchment paper. Mine was 7 ½" x 9 ½". (The larger the container is, the thinner the fudge will be.)

Place chocolate chunks and sweetened condensed coconut milk in a heatproof bowl over a pan with a couple of inches of water. This will act as a double boiler.

Heat on low heat until melted. Add vanilla extract and salt. Mix well. Fold in walnuts. Allow to cool 5 minutes. Fold in marshmallows.

Pour into the plastic wrap lined container. Place in the fridge or freezer to set. Once set, pull out the fudge by the plastic wrap. Remove the plastic wrap and slice on a cutting board.

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