Description
This heavenly Pistachio Fudge recipe combines creamy pistachio butter, vegan white chocolate, and sweetened condensed coconut milk to create a rich and nutty treat. Perfectly textured and studded with chopped pistachios, this vegan fudge is set in the fridge and makes a delightful sweet snack or gift that’s both dairy-free and indulgent.
Ingredients
Scale
Fudge Base
- 320 g sweetened condensed coconut milk
- 125 g pistachio butter
- 250 g vegan white chocolate, chopped
- 60 g vegan butter, melted
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Topping
- 125 g pistachios, roughly chopped
Instructions
- Prepare the pan: Line an 8×8 inch (20×20 cm) dish with parchment paper to prevent the fudge from sticking and to make removal easier once set.
- Melt the ingredients: In a heatproof bowl, combine the sweetened condensed coconut milk, pistachio butter, chopped vegan white chocolate, melted vegan butter, vanilla extract, and optional almond extract. Place this bowl over a pan of gently simmering water to create a double boiler effect, ensuring the base of the bowl does not touch the water. Stir occasionally to melt everything together smoothly, taking care to avoid water splashes that could seize the mixture.
- Add pistachios: Remove the bowl from heat once fully melted and incorporate the chopped pistachios into the fudge mixture, reserving a small handful for topping later.
- Pour and smooth: Transfer the mixture into the prepared pan and spread it evenly. Sprinkle the reserved pistachios on top, pressing them gently into the surface so they adhere as the fudge sets.
- Chill to set: Refrigerate the fudge for at least 4 hours, preferably overnight, until firm. To speed up firming, you can place the pan in the freezer for approximately 2 hours.
- Slice and store: Once firm, use a sharp knife to cut the fudge into 36 squares while still in the pan. Store refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months.
Notes
- Ensure no water contacts the fudge mixture during melting to prevent it from seizing.
- Pistachio butter can be substituted with almond or cashew butter if preferred, though it will alter the flavor profile.
- Vegan white chocolate should be used for a fully plant-based fudge; regular white chocolate will contain dairy.
- If almond extract is unavailable or allergic, it can be omitted without significantly affecting the overall taste.
- For quicker setting, freezing for 2 hours is recommended, but refrigeration overnight gives the best texture.
- Store leftovers airtight to maintain freshness and prevent fridge odors absorption.
