Vegan Chocolate Popcorn Fudge
Ingredients
- 1 1/2 cups popcorn
- 20 oz. dark chocolate
- 2 7.4 oz cans Sweetened Condensed Coconut Milk
- 1/4 cup full fat coconut milk, can shaken
- 1 1/2 teaspoons vanilla
- 3/4 teaspoon salt
Optional
- Nuts (as alternative to popcorn)
- Extra salt for topping
- Crushed candy canes for topping
Preparation
Coat an 8-inch square baking dish with coconut or avocado oil and line with parchment paper.
In a large saucepan, add chocolate, condensed milk and coconut milk over low heat until melted and totally smooth.
Remove pan from heat and stir in vanilla, peppermint extract, and salt.
Slowly fold in the popcorn, stirring slowly to not break it up too much.
Pour mixture into the prepared pan, sprinkle with a little extra salt or crushed candy canes, and refrigerate until set, about 1 hour.
Cut with a sharp knife and store in an airtight container in the fridge or freezer.
