Neapolitan fudge

Neapolitan fudge

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Makes
12 squares
Photographer
Elisa Watson, Jeremy Butler

This is for my siblings, Katanya and John. In our house there were never any arguments about Neapolitan ice cream. Kat would steal the strawberry, and John would scoop from the chocolate. Me? I’d always try to take from all three!

Ingredients

Quantity Ingredient

Chocolate layer

Quantity Ingredient
55g coconut condensed milk
25g coconut sugar
25ml maple syrup
50g coconut butter
50g vegan milk chocolate, roughly chopped

Strawberry layer

Quantity Ingredient
100g fresh strawberries, hulled
55g coconut condensed milk
25g coconut sugar
2 teaspoons maple syrup
50g coconut butter
60g vegan white chocolate, roughly chopped

Vanilla layer

Quantity Ingredient
105g coconut condensed milk
60g coconut butter
50g vegan white chocolate, roughly chopped
1 teaspoon vanilla extract

Method

  1. Line the base and sides of a 10.5 cm × 20 cm loaf (bar) tin with baking paper.
  2. For the chocolate layer, put the condensed milk, sugar, maple syrup and coconut butter in a saucepan over a medium–low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved. Remove from the heat and add the vegan milk chocolate. Mix well until the chocolate is melted. Working quickly, spoon into the prepared loaf tin and smooth the top. Put in the freezer for 30 minutes.
  3. For the strawberry layer, purée the strawberries in a blender. Strain the purée through a fine-mesh sieve, reserving the liquid. Discard the pulp and put the liquid, condensed milk, sugar, maple syrup and coconut butter in a saucepan over a medium–low heat. Cook, stirring, without boiling for 5 minutes or until the sugar has dissolved. Remove from the heat and add the white chocolate. Mix well until the chocolate is melted. Working quickly, evenly spoon the mixture on top of the chocolate layer, smoothing the top. Freeze for 30 minutes.
  4. For the vanilla layer, stir the condensed milk and coconut butter in a saucepan over a medium–low heat without boiling until melted. Remove from the heat and add the white chocolate and vanilla extract. Mix well until the chocolate is melted. Working quickly, evenly spoon the mixture on top of the strawberry layer, smoothing the top. Put in the freezer for 2 hours to set.
  5. Remove from the tin and discard the baking paper. Cut the fudge into 12 squares.
  6. Store the fudge in an airtight container in the freezer for up to 1 month.

Note

  • If you can’t find vegan white chocolate you can also use raw cacao butter buttons.
Tags:
wholefood
allergy-friendly
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