For a while now I’ve had this recipe for homemade ‘Bounty’ Bars devised by someone on Facebook called ‘Aldi Mum’. The recipe uses dairy so I figured I’d use the principle of the recipe and convert it to make it vegan. There are only three ingredients and they are so easy to make. I’ve realised that my phone pic above is quite blurry so I need to take clearer pictures and post later.
305 g tin of sweet condensed coconut milk (I use the Panaroo brand)
190 g packet of shredded coconut (I use the Aldi one as the amount of shredding is perfect for this recipe and the 190 g size is exactly right too)
400 g dairy-free chocolate (I used Aldi dark chocolate which says it may contain traces of milk. This is fine for our family who don’t have a dairy allergy but obviously this would be unsuitable for anyone with an anaphylactic dairy allergy. In Big W stores you can buy Kinnerton chocolate which is gluten, dairy, egg and nut-free. Always check the ingredient list!)
- Add the coconut to a medium sized bowl and add the tin of condensed coconut milk. Ensure it is thoroughly mixed together.
- Form into small logs. I used two silicon ice-cube trays that I bought from Woolworths. With this amount, I had a little left over so used a silicone mini-muffin tray for the extra amount.
- Freeze until firm.
- Melt the chocolate in a bowl over a pot of boiled water.
- Dip the frozen bars into the melted chocolate and place on a baking tray lined with baking paper.
- Refrigerate until set then place in a container and keep refrigerated.
Here is a picture of the trays:
Making fudge has had a bad history for me. When I was 14 I tried to make chocolate fudge. The recipe said to take it off the heat at a certain point, add butter and then beat it hard with a wooden spoon. I was a bit too enthusiastic with the wooden spoon and a pile of very hot fudge slopped out of the saucepan and onto my bare leg (I was wearing shorts). My father scooped me up in his arms and put me in the bathtub and had the cold water on immediately, but I still had a nasty burn. Thankfully there was no scarring but ever since I’ve been wary of piping hot things on the stove. A few years ago I made a caramel fudge in my Bellini but last night I decided to try a chocolate fudge on the stovetop. I wanted to make it vegan as I’m taking it to friends tomorrow who can’t have dairy or gluten. It’s worked out fine but if you try this please be very careful and also I’d suggest not having young children around your feet while making it as it needs careful attention and you don’t want the risk of them grabbing the saucepan. I started with a non-vegan recipe and converted it using coconut milk and Nuttelex. Here it is:
400 g white sugar
45 g cocoa powder
235 g coconut milk
55 g Nuttelex (or other dairy-free margarine)
1 teaspoon vanilla extract
- Grease a square 20 x 20 cm tin/dish with Nuttelex (I used an oven-safe glass dish). Measure out the Nuttelex and vanilla extract into a small bowl.
- Add the sugar to a large saucepan and sift the cocoa on top. Add the milk and stir to combine. Try not to get the sugar up the sides of the saucepan as it will affect the smoothness of the fudge if the sugar crystallises out.
- Put on a high heat to bring to the boil, stirring often. Once boiling, turn down the heat to a medium level which will keep it boiling. On my electric stove top I have levels 1-6. I turned it down to level 3.
- Use a candy thermometer to measure when the mixture is at 115 C. This took quite a while – I estimate 15-20 minutes. If you don’t have a candy thermometer, test by putting a drop of the mixture into a glass of cold water. It will form a soft ball when ready.
- Remove from heat and add Nuttelex and vanilla extract. Beat with a wooden spoon until the fudge loses the glossy look. Please be careful!
- Pour into the tin and allow to cool before cutting up. Cut the squares quite small as the fudge is very rich and it could be quite devastating our waistlines!