First of all, I think the name for this is a bit mis-leading. It should be called, “Ridiculously easy, 5-ingredient, no-cook, no-bake, one-bowl, rich chocolate goodness that is secretly healthy”.
But seriously, who in the world is going to search for that or even read the recipe after a title like that?
So, Vegan Chocolate Freezer Fudge it is. This is one of those recipes that I’ve seen a bazillion times on Pinterest and many food blogs. It is easy, so tasty, vegan, refined sugar-free, naturally gluten free, grain free and the perfect thing to have tucked away in your freezer for when you want a bite of chocolate.
I created this version a couple of months ago when we wanted to get more healthy fats into our older son. Needless to say, it is not a battle getting him to eat a piece of this. 😉
When the wonderful people from Fair Trade USA reached out to me and asked me to share a bit about why I buy #FairTrade and why I think it is important to #BeFair, I thought this would be the perfect recipe to highlight some easy to find and use Fair Trade ingredients that many of us have on hand.
You know I care deeply about food quality, sustainability and sourcing but buying Fair Trade is just as important.
Every time you make a purchase, you are voting with your dollars. When you buy fair trade coffee, chocolate and countless other products, you are not only getting high-quality goods but you are supporting farmers, crafters and small business people around the world in a fair way. People who are working for fair wages, in safe conditions and can not only improve the lives of their families but also invest in their business and larger community. It’s a big deal!
Just by changing what products you toss into your shopping cart, you can give people like Mukantelina Soline (above – how cute is that baby!?!) a fair chance at success.
“Mukantelina joined the Dukunde Kawa cooperative in 2003, prior to that she had to process her coffee at home. She has been farming since she was very young, and she says that processing at home was very difficult. It was hard to find water, and once done with processing, it was hard to find a market for her coffee. After joining the cooperative, she primarily needs to grow and harvest her coffee. Since joining, she feels a spirit of solidarity working together with others in her community, and she says she benefits from the training and organic fertilizer provided by the cooperative.
With the additional income she has received for her fair trade coffee, she is able to pay for her children’s school fees and was able to bring electricity to her home. She used to have to grow everything her family ate and she had to make all the clothes they wore. Now she is able to purchase food and clothing for her family. She also invested in cows to provide organic fertilizer and also to provide milk for her children.”
If you want to learn more about why Fair Trade matters and even get Fair Trade shopping guides, product guides and more, head here.
- You need a stand mixer or a hand mixer to whip the coconut oil and get out all of the lumps and bumps. If you just mix this by hand, it will not get fluffy enough.
- You can use any type of silicone candy mold you want and the amount of pieces you get will depend on the shape and size of the mold(s). I do recommend smaller size bites as they are easier to eat and each piece is rich!
- If you don’t want to use a candy mold, just use a spatula to spread into a baking dish. Once set, crack into chunks.
Number of pieces depends on size of mold.
10 minPrep Time
10 minTotal Time
- 1 cup organic virgin coconut oil
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon finely ground sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup plus 2 Tablespoons pure maple syrup
- You want your coconut oil to be solidified and not liquid so it whips. If it is warm in your kitchen or you are making this during the summer, I recommend placing the coconut oil in the fridge for a couple of hours before starting this recipe.
- Measure the solid coconut oil into a bowl (or the bowl of your stand mixer) and use a hand mixer to beat it. Start on low and slowly work your way up to medium high.
- Once the coconut oil is light and fluffy, similar to the consistency of frosting, begin adding the cocoa powder in a couple of tablespoons at a time (so it doesn't fly everywhere and make a mess).
- After all of the cocoa powder is incorporated, turn off the mixer and add sea salt, vanilla and maple syrup. Beat until well mixed and mixture is light and fluffy again, about 2 to 3 minutes.
- If you have a candy mold, use a spatula to spread the fudge into the mold. I like to then use a kitchen scraper (the back of a chef's knife will also work!) to scrape off excess.
- If you don't have candy molds, you can use a rectangle baking dish and then just break off pieces once it is set.
- Place in the freezer for about an hour. Once set, pop the fudge out of the candy mold into a freezer safe storage container and Enjoy as desired!
P.S. This is NOT a sponsored post. While the Fair Trade USA team did send me a care package of goodies to try, I was not compensated for this. I care deeply about this issue, want to raise awareness and hope that I can use this platform for good. Join me and support Fair Trade!