Traditional dulce de leche is prepared by boiling cow's milk and sugar on low heat for a long time. This fudge recipe will teach you how to easily make a vegan dulce de leche out of homemade condensed coconut milk. This indulgent fudge contains healthy fats from coconut and cacao. The dulce de leche is swirled together with a sweet tahini fudge for a naturally sweetened treat.

Chocolate and Dulce de Leche Fudge [Vegan, Grain-Free]

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Calories

207

Serves

16 fudge bites

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Ingredients

For the Condensed and Caramelized Milk:

  • 1 can of coconut milk
  • 2 tablespoons maple syrup (alternatively use coconut syrup or coconut sugar)

For the Chocolate and Dulce de Leche Fudge:

  • 1/2 cup condensed coconut milk
  • 2/3 cup cacao butter
  • 1/4 cup coconut butter (creamed coconut)
  • 1 tablespoon peanut butter
  • 1 tablespoon almond butter
  • 1/2 cup raw cacao powder
  • 1/2 teaspoon vanilla extract
  • Salt

For the Tahini Swirl:

  • 3 tablespoons tahini
  • 3 tablespoons coconut butter
  • 3 tablespoons cacao butter
  • 2 teaspoons agave syrup
  • 1/2 teaspoon vanilla extract
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Preparation

To Make the Condensed and Caramelized Milk:

  1. Stir the ingredients together in a saucepan.
  2. Let the liquid boil slowly on medium heat and as soon as you notice it starts to boil, lower the heat to low heat.
  3. Simmer for low heat for about 60-70 minutes to get condensed milk. Be sure to stir every now and then (every 5 minutes).
  4. If you want to make caramelized milk (dulce de leche) then let the liquid boil for another 30-50 minutes and you can also raise the temperature a little.

To Make the Fudge:

  1. Use two saucepans, add all the ingredients to the two different blends in each saucepan.
  2. Melt all the ingredients in the saucepans on low heat until it's liquid.
  3. Pour the chocolate mixture into a mold with baking paper.
  4. Pour the tahini mixture in uneven spots over the chocolate layer and take a toothpick or chopstick to make swirls.
  5. Put the fudge mixture it in the freezer for 20-30 minutes or until the fudge solidifies.
  6. Cut smaller pieces with a sharp knife. Store it in the freezer for longer shelf life. It will last in the refrigerator for about 1 week.

Notes

The recipe yields around 1/2 cup and 2 tablespoons of condensed milk and around 1/2 cup and 2 tablespoons of caramelized milk.

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Nutritional Information

Per Serving: Calories: 207 | Carbs: 5 g | Fat: 21 g | Protein: 3 g | Sodium: 15 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.