Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Happy 2022! To celebrate the start of a new year I have two amazing vegan chocolate mousse recipes for you. Both recipes are super easy, completely plant-based/vegan, and do not contain any nuts or tofu.

I was inspired to create these recipes after devouring an amazing vegan chocolate mousse at a restaurant while holidaying on Waiheke. It was so good, yet I couldn’t taste any of the usual vegan chocolate mousse ingredients such as avocado or coconut. I asked the waiter what it was made from and the answer was tofu, which would have be great if I wasn’t super intolerant to soy.

So the first recipe I created makes a deliciously light, airy chocolate mousse, thanks to the magic of aquafaba (the liquid from a can of chickpeas). The second recipe creates a luscious thick mousse with a ganache-like texture, and this is thanks to the goodness of avocado!

The number of chocolate mousse recipes I’ve posted over the past few years suggests I’m somewhat of fan! You can check out those dairy free/vegan recipes here: Raw Chocolate Avocado MousseSweet Potato Chocolate Mousse and Chocolate Peanut Butter Avocado Mousse.

What sets these two new recipes apart is the method. They’re made from a dark chocolate ganache base ad from this you can choose to either fold in whipped aquafaba for a super light and airy mousse, or blend it up with an avocado for a super rich and decadent mousse.

The bonus of this new method is you can easily alter the flavour by the type of chocolate you choose. If you like a really rich, deep chocolate mousse, use your favourite dark 70% chocolate. For a lighter style choose a 50% cacao chocolate, and for a light milk chocolate style mousse choose a vegan milk chocolate.

Decorate your chocolate mousse before serving with a dollop of coconut yoghurt, whipped coconut cream or nice cream, a sprinkle of chopped chocolate and crushed freeze dried berries.

Store your chocolate mousse in the fridge for up to 3 days – not that it will last that long!

Enjoy!

Vegan Chocolate Mousse - Nut/Tofu Free

Decadent Vegan Chocolate Mousse 2 Ways – Nut & Tofu Free Recipes

Serves: 4-6
Prep time: 15 minutes  Chill time: 1 hour

250g vegan chocolate
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar

Toppings For Serving
Coconut yoghurt/whipped cream/nice cream
Grated vegan chocolate
Freeze dried fruit

Place milk in a small pan and heat gently until steaming.

While milk is heating, place chocolate in a mixing bowl and break into small pieces.

When milk is steaming pour it over the chocolate pieces and let it stand for 5 minutes so the heat from the milk starts to melt the chocolate.

Use a whisk to stir the chocolate mixture until it comes together into a smooth chocolate ganache. Place in fridge to chill until it reaches room temperature.

If making the avocado version, place the avocado (skin and stone removed) into a high speed blender or food processor. Add the ganache and blend until completely smooth.

If making the aquafaba version, place the aquafaba in a clean grease-free bowl (wipe bowl with a little lemon juice or white vinegar to ensure grease-free). Add the cream of tartar and whisk with an electric mixer until you have stiff peaks. Fold the chocolate ganache mixture into the whisked aquafaba until combined.

Pour the mousse into single serve ramekins and place in the fridge to chill.

To serve, top with a dollop of coconut yoghurt/whipped coconut cream or nice cream. Sprinkle with chopped chocolate and crushed freeze dried berries.

Both types of chocolate mousse will keep in a sealed container in the fridge for up to 3 days.

 

Light & bubbly chocolate mousse made with aquafaba:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Rich & decadent chocolate mousse made with avocado:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

What’s A Swoonut you ask?

The short definition is: a swoonut is a baked cake donut that’s dairy, gluten and refined sugar free.

If the word “swoonuts” appeared in a dictionary, it would look something like this:

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

As for the long definition: swoonuts are everything a good donut should be. They have a heavenly, melt-in-your mouth, cake-like texture, that stays fresh and moist for days. The donut itself must have a delicious flavour that glaze and toppings merely enhance, not compensate for. And if you choose to add glaze and toppings, they must be applied generously. Swoonuts proudly sit on the healthy side of the donut scale, yet are still considered a delicious, indulgent treat.

Now that you know what I’m talking about when I say “swoonut”, I probably don’t need to do any further convincing of why you need to make them.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

History of the swoonut

I posted the original swoonut recipe Spiced Vanilla Cake Donuts way back in 2017. They were such a hit that I followed them up with an even more decadent Chocolate Swoonut.

Both of these original recipes are dairy, gluten/grain free (depending on what flour you choose), and refined sugar free, but they do contain eggs. So my next challenge was to create a swoonut that was completely vegan.

The vegan swoonut recipe I shared next uses peanut butter as the egg replacement. These Vegan Chocolate Peanut Butter Swoonuts have an incredibly smooth, velvety texture with a deliciously rich chocolate flavour.

Next came Red Velvet Swoonuts with Cashew Creme Frosting which use beetroot to create the iconic red velvet crumb. And then came Christmas Spice Swoonuts with Cinnamon Orange Glaze, which combine all the spices and flavours found in traditional Christmas cake and Christmas spice cookies.

I realised there were no fruity swoonuts so I created these Lemon & Poppy Seed Swoonuts which have just the right balance of tangy citrus to sweet cake donut, dotted with poppy seeds for a hint of nuttiness.

That brings us to present day and these Chocolate Oreo Swoonuts  –  which might just be the most ULTIMATE swoonut to date.

What Makes These Chocolate Oreo Swoonuts So Special?</p>
<p>For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They're comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.</p>
<p>These swoonuts are baked, not fried, so they're not soaked with oil and much better for you.</p>
<p>Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

What makes these Chocolate Oreo Swoonuts so good

For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They’re comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.

These swoonuts are baked, not fried, so they’re not soaked with oil and much better for you.

Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

 

How to bake the perfect Swoonut

The trick to achieving the perfect texture for these swoonuts is slightly under baking them. To do this, simply take them out of the oven when they’re just firm to touch and a knife comes out mostly clean with the odd crumb.

Swoonuts will continue to cook for at least another 30 seconds once they’re out of the oven, which will bring them to the perfect, melt-in-the-mouth texture.

If you bake a donut too long it will be hard and dry and are taste nowhere near as good. So be sure to use a timer when baking these swoonuts so you can check them around the 10 minute mark. They’ll likely need another minute or two depending on your oven, but probably not much more.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Don’t Forget About The Toppings

One of the best things about these Chocolate Oreo Swoonuts is they’re delicious straight from the oven, without any toppings at all, but if you want the full Oreo experience, dip them in the simple glaze recipe below and top them with crushed Oreo cookies.

Store-bought Oreo cookies are vegan but not gluten or refined sugar free. So if you want your Chocolate Oreo Swoonuts to be completely gluten free, you can make your own Oreo cookies using my Oreo Cookie recipe here. The catch is my Oreo Cookie recipe does contain eggs. So if you need a gluten free and vegan Oreo cookie, keep an eye out as I’m still working on that recipe.

I hope you love these vegan, Chocolate Oreo Swoonuts, and if you make them, be sure to tell me what you think in the comments below.

 

Chocolate Oreo Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 12-14 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g ground almonds
50g coconut flour
50g raw cacao powder (or dutch process cocoa for extra dark swoonuts)
75g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g smooth nut butter (I used chocolate chocolate hazelnut butter)
100g coconut yoghurt
200ml plant milk
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Simple Glaze
1 cup icing sugar (I used powdered coconut sugar for the caramel glaze)
1 Tbsp coconut oil
1 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp plant milk

Topping Suggestions
Crushed Oreo cookies (store bought or homemade)
Raw cacao nibs
Raw chocolate

 

Preheat the oven to 170ºC fan bake (190ºC conventional). Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full, alternatively pipe the mix into the donut holes for a really even, smooth donut.

Place the donut tray in the centre of the oven and bake for 12 to 14 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and a knife inserted comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before dipping in glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the glaze: place all the ingredients in a small bowl and stir until well combined. For a white glaze use white icing sugar and rice syrup, and for a caramel glaze use powdered coconut sugar and pure maple syrup.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the round side of the donuts, then place on the wire rack. If using crushed oreos as the topping, press them into the glaze. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can be reused. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls

Chocolate Chip Cookie Dough Balls
 
I created these Chocolate Chip Cookie Dough Balls because I wanted a healthy sweet treat for after dinner that tasted like a treat and not just another healthy bliss ball!

I was inspired by the last sweet recipe I posted for these Raw Chocolate & Raspberry Mini Lamingtons because they have the creamiest vanilla “cake” layer, made from cashews, coconut, vanilla and rice syrup, which reminded me of vanilla cookie dough! From there you can see how I got to Chocolate Chip Cookie Dough Balls 😉

 

Chocolate Chip Cookie Dough Balls

 

Like most bliss ball recipes all you need is a food processor, some measuring cups and about 20 minutes.

In the recipe I suggest chopping the chocolate into “chips” in the food processor as an easy way to keep things super simple and save on washing up. But if your chocolate already comes in chips, or you prefer to chop your chocolate with a knife, then simply disregard that step.

Once you’ve blended everything together, simply roll the raw cookie dough into balls and chill until firm. Or not. If you can’t wait that long feel free to eat the balls at room temperature….or you can even skip the rolling step and just spoon it out of the food processor. I won’t tell anyone.

There isn’t too much else to say about these delightful little balls… they’re obviously raw, dairy, gluten, grain and refined sugar free. They’re completely plant based/vegan and full of nutritious whole food ingredients with a generous dose of fibre and protein to balance out the (unrefined) sugars present. 

 

Chocolate Chip Cookie Dough Balls

 

So next time you fancy something sweet but still mostly healthy, make these Chocolate Chip Cookie Dough Balls and let me know!

Leave a comment below, and be sure to tag your pictures#swoonfoodon Instagram or Facebook. Enjoy!

 

Chocolate Chip Cookie Dough Balls

Makes: approximately 20
Prep time: 20 minute  Chill time: 20 minutes

1 cup cashews
1/2 cup desiccated coconut
1/4 cup rice syrup
1 tsp vanilla extract or 1/4 tsp vanilla powder
1/4 tsp pink Himalayan salt
1/2 cup dark chocolate (ideally dairy free/raw/refined sugar free)

 

Break the chocolate into pieces and place in the fridge to chill for 20 minutes while you measure out the remaining ingredients.

Place the cashews in the food processor and pulse until you have chunky crumbs. Then set aside.

When the chocolate is chilled, place it into a food processor and pulse until you have a mixture of chunky crumbs and fine bits.

Add the rest of the ingredients and blend until the mixture is well combined and comes together. At this point it should look like a ball of cookie dough.

Roll spoonfuls of mixture into bite size small balls then place in the fridge to chill and firm up for 20 minutes.

Store these chocolate chip cookie dough balls in a sealed container in the fridge for up to 4 weeks, or in the freezer for up to 3 months.

 

Chocolate Chip Cookie Dough Balls

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate & Raspberry Mini Lamingtons

Raw Chocolate Lamingtons Recipe - GF/Vegan

I love a good lamington. There’s something so nostalgic about the combination of a freshly baked soft vanilla sponge, smothered in rich chocolate icing and rolled in a layer of desiccated coconut.

It brings back memories of my 5 year old self being taken to the local bakery after school to choose a treat off their nearly empty, flour dusted wooden shelves. Luckily there’d still be one or two lamingtons left and after I’d carefully carried it home, I would eat it as slowly as possible, savouring every bite. 

If you’re not familiar with lamington cakes, they’re believed to have originated in Australia in the early 1900’s, and are still popular in New Zealand, South Africa and some parts of the U.K to this day. Lamingtons are traditionally made from a square of vanilla sponge cake which is coated in an outer layer of chocolate icing and rolled in desiccated coconut. A popular variation is to put a layer of raspberry jam and cream in the centre, and in New Zealand raspberry iced lamingtons are also very common.

Despite my love of lamingtons, I haven’t been able to indulge in these little cakes for some time because they’re traditionally made with dairy, gluten and lots of refined sugar. While I created this raw chocolate and raspberry lamington slice a little while back, it just wasn’t the same.

So to give these iconic little cakes a Swoon Food makeover I needed to create a low sugar, dairy, gluten and grain free version that was also ideally plant based and made with whole food ingredients. The best way to achieve this was to create a raw version in order to keep to the whole food brief, as to date I’ve yet to taste a sponge cake made without eggs or gluten that’s actually good.

Luckily this raw version came out even better than expected. Thanks to cashews, the vanilla “cake” has a delicious creamy vanilla flavour with a texture that looks just like cake. I created a fresh raspberry jam centre and used raw chocolate as the icing.  Best of all, because these mini lamingtons are so nutrient dense they only need to be bite sized, which makes them the perfect little treat that will last for ages in the freezer.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

When you make these Raw Chocolate & Raspberry Mini Lamingtons, let me know!

Leave a comment below, and be sure to tag your pictures #swoonfood on Instagram or FacebookEnjoy!

Raw Chocolate & Raspberry Mini Lamingtons

Makes: 20
Prep time: 30 minutes  Chill time: 30 minutes

Vanilla ‘Cake’
1 cup cashews
3/4 cups desiccated coconut
1/4 cup + 1 Tbsp rice syrup or pure maple syrup
1/4 tsp pink Himalayan salt
2 tsp vanilla essence (or 1/2 tsp vanilla powder)

Raspberry Jam
1 cup fresh or frozen raspberries
1/2 tsp basil or chia seeds

Raw Chocolate Icing
1/2 cup/70g raw cacao butter
1/2 cup/85g rice or pure maple syrup
1/4 cup/60g extra virgin coconut oil
1/2 cup/65g raw cacao powder
pinch pink Himalayan salt

1 cup desiccated coconut for rolling

To make the ‘cake’:
Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with non-stick paper.
Place the cashews and coconut in a food processor and blend until you have fine crumbs. Add the salt, vanilla and syrup and pulse until well combined. The ‘dough’ should come together in a ball.
Press the dough into the pan in a thin even layer, and place into the freezer to set.

To make the jam:
Place the raspberries in a small pan set over low heat and stir until warm and juicy. Turn off the heat and add the basil or chia seeds. Stir well and leave to stand for 10 minutes or so, to allow the seeds to absorb the liquid.

To make the icing:
Bring a small pan of water to the boil, then turn off the heat. Place the cacao butter, coconut oil and salt in a heat proof bowl and place on top of the pan of steaming water, stirring occasionally until fully melted.
Melting the ingredients using this method ensures the temperature of the ingredients doesn’t go above 47ºC thereby keeping the nutrients in them intact.
Once melted remove the bowl from the heat and stir in the remaining ingredients.

To assemble the mini lamingtons:
Removed the ‘cake’ from the freezer and spread with raspberry jam. Cut in half down the centre and flip one side on top of the other to create a sandwich. Return to the freezer for at least half an hour to let the jam firm up. Ideally you want both the ‘cake’ and jam to be semi-frozen, at which point remove it from the freeze and cut into small even cubes, approximately 1.5cm wide. You should get about 20. Return to the freezer until you’re ready to ice.

To ice the mini lamingtons:
Set up a bowl of cooled melted raw chocolate and a bowl of desiccated coconut. Use a fork to dunk each lamington into the chocolate, let it drain through the fork, then roll in the coconut. Place iced lamingtons back on the tray and then return to the freezer to set.

These raw mini lamingtons will keep in the fridge for up to 5 days or in the freezer for 1 month. Serve frozen, chilled or at room temperature.

 

Raw Chocolate Lamingtons Recipe - GF/Vegan

Raw Cacao & Brazil Nut Hemp Seed Slice with Sour Cherries

Raw Cacao & Brazil Nut Hemp Seed Slice with Sour Cherries

You may have noticed there’s been a bit of a hemp seed theme here lately. Starting with this hemp, pumpkin & sunflower seed bread, followed by these moreish hemp heart clusters, and more recently this apple & raspberry hemp seed crumble.

To even up the savoury to sweet ratio, today I’m sharing this decadent raw cacao & brazil nut hemp seed slice with sour cherries. It has everything you want in a chocolate treat. It’s rich and decadent – yet not overpoweringly so and you can definitely go in for a second without feeling bad afterwards. The best part is it’s packed full of nutritious goodies, it’s completely raw, dairy, gluten, grain and refined sugar free, plant-based/vegan.

This slice is also super quick and easy to make. You barely even need a blender if you’re a happy to chop the nuts by hand, or prefer not to wash up a blender afterwards. Once the nuts are chopped the remaining ingredients can simply be stirred together and pushed into a tin.  After a little chill time, sprinkle the slice with freeze dried sour cherries (or any freeze dried fruit of your choosing), drizzle with melted chocolate and it’s ready to serve!

Raw Cacao & Hemp Seed Cheery Slice

It only recently became legal to sell and eat hemp seeds in New Zealand (read more about it here), which means this sustainable, eco-friendly, no waste, nutrient packed food is now readily available. I was pleasantly surprised to discover hemp seeds have a mild, nutty flavour, and are great in both savoury and sweet dishes (unlike hemp protein powder which has a VERY strong flavour).

Hemp seeds are nutritional powerhouses largely due to their unique 3:1 ratio of omega-6 to 3 fatty acids. This is the most beneficial kind of ratio when it comes to omega fatty acids, and is in stark contrast to most western diets. 

If you’d like to read more about the benefits of hemp for us and the environment, you can check out the whole post I wrote on it here.

 

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries

Makes: approximately 14 bars
Prep time: 30 minutes  Set time: 20 minutes

Base
1 cup brazil nuts
1 cup hemp seeds
1/2 cup raw cacao powder
1/2 cup nut butter (e.g. peanut, almond, cashew)
1/2 cup pure maple syrup or rice syrup
pinch pink Himalayan salt

Topping
1 packet freeze dried cherries (or any freeze dried fruit of your choice)
250g dark chocolate

Line a small brownie pan (18cm x 30cm or 20cm x 20cm) with baking paper.

Place the brazil nuts in a food processor and blend until you have coarse crumbs, or alternatively chop by hand to save on washing up! Put the nuts in a mixing bowl and set aside.

If you used a food processor for the nuts put the remaining base ingredients into the food processor and blend until smooth. Alternatively, place the ingredients into another mixing bowl and stir until well combined.

Add the brazil nuts to the chocolate mix and stir well to combine.

Press the mixture into the lined tin, then into the fridge to chill.

While the slice is chilling, melt the chocolate in a small bowl set over a pan of steaming water.

When the chocolate is melted, remove the slice from the fridge and sprinkle over the freeze dried cherries. Drizzle generously with melted chocolate and return to the fridge to set for approximately 20 minutes.

Use a sharp knife to cut the into bars, and store in a sealed container in the fridge for up to 2 weeks.

Note: this slice won’t freeze well with the freeze dried fruit on it so it you want to freeze it, do so before adding the topping.

Raw Cacao & Brazil Nut Hemp Slice with Sour Cherries - recipe

Milk Chocolate Caramel Fudge

Milk Chocolate Caramel Fudge

 

This milk chocolate caramel fudge is everything a good fudge should be.

It has a super smooth texture, a rich chocolate caramel flavour and just the right amount of fudginess.

It’s super easy to make. Simply melt the coconut oil then throw all the ingredients into a blender. Blend on high until smooth, pour into a pan and chill to set.

Best of all? It’s completely plant based/vegan, dairy, gluten and refined sugar free.

 

 

The inspiration for this milk chocolate caramel fudge recipe came from two of my previous recipes for salty chocolate peanut butter fudge and fudgey raw chocolate with sour cherries. I wanted to create an even simpler, much more creamier version using dates as the whole food sweetener.

I chose Medjool dates in particular for this recipe because of their beautiful caramel flavour, but if you don’t have them regular dates work equally well.

Some people get worried when they see dates in a recipe due to their high fructose content. But it’s worth remembering that dates are in their whole form, which means the fructose is wrapped up alongside all their natural fibres, vitamins and minerals. This means the absorption of the fructose is much slower than any of the free forms like high fructose corn syrup or fruit juice, and won’t cause those unwanted blood sugar spikes.

 

 

 

Of course, this fudge and any other sweet treat is just that – a treat.

And by that I mean it’s not something you should eat every day or all in one sitting!

Less is definitely more, and a great way to avoid eating it all in one go is to divide it into several small containers and pop them in the freezer. That way you can just bring out one at a time and you won’t be tempted to scoff the lot! 😉

I hope you enjoy this clever little milk chocolate fudge recipe, and if you make it be sure to come back and tell me what you think in the comments below.

Enjoy!

 

Milk Chocolate Caramel Fudge

Makes: 1 small tray, approximately 16 pieces
Prep time: 10 minutes Set time: 20 minutes

2/3 cup coconut oil
1 cup coconut milk (I used Little Island’s drinking coconut milk but any plant based milk will work)
1/3 cup raw cacao powder
6 (100g) Medjool dates
1/2 tsp pink Himalayan salt

Prepare a small brownie tin approximately 20cm x 20cm by lining with a piece of baking paper.

Gently melt the coconut oil by placing it in a heat proof bowl set over a bowl of steaming water with the heat turned off.

In a food processor or blender combine the coconut milk, raw cacao powder, dates, salt and melted coconut oil and blend on high until smooth.

Pour the mixture into the prepared tin and spread evenly with a spatula then place in the fridge or freezer to set.

When the fudge is set, lift out of the tin and cut into squares.

Store the fudge in a sealed container in the fridge for a couple of weeks or in the freezer up for 2 months.