Fudge! This gluten-free and dairy-free recipe is easy and makes a mouthwatering, rich chocolate treat. It is absolutely addictive with the sea salt-chocolate combination and should definitely be shared–maybe a yummy gift for a special valentine?
The quality of chocolate chips makes all the difference, especially when they are gluten-free & dairy-free. I've tasted many and like Equal Exchange brand the best.
Chocolate can seize if it gets too hot or comes in contact with steam or water while melting, so use a double boiler or create your own double boiler (see step 2 below).
Ready, Set, Go!
2 cups semi-sweet chocolate chips, gluten-free and dairy-free
1 cup cashew butter
1 tablespoon honey
1 teaspoon vanilla extract
sprinkle of sea salt, large flakes, such as Maldon brand
1. Line a loaf pan (I used 9 x 4 x 4) with one piece of parchment paper cut to fit the bottom and up the long sides so the fudge is easy to remove.
2. Add about 2 inches of water to the bottom part of a double boiler or a saucepan and bring to a simmer. Place the chocolate chips, cashew butter, and honey in the top part of double boiler or in a heatproof bowl that sits on top of the saucepan (the bowl should not touch the water). Gently stir the ingredients as they melt together. When the mixture is melted, remove from heat and add the vanilla extract. Pour mixture into the parchment-lined loaf pan. Sprinkle with sea salt and refrigerate until firm, about 2 hours.
3. When the fudge has set, gently lift it out of the pan using the parchment paper sides. Cut into pieces and enjoy!