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The best vegan chocolate fudge pie requires just a few steps, some time in the fridge and you’ve got a delicious treat! The crispy biscuit base and the lovely chocolate fudge filling melt in your mouth. The filling is made with vegan Brunberg Dark Chocolate 60 % and Brunberg Dark Chocolate 53 %.
When you make the pie the day before, it sets perfectly in the fridge and doesn’t melt at room temperature, but still it stays firm. The filling softens slightly at room temperature.
Customise the chocolate fudge pie to your taste! You can add peppermint crush, mocha flavouring, dried berries, etc. to the fudge. You can also add fresh berries such as strawberries on top. Yum!
Base:
400 g vegan LU digestive biscuits (gluten free and vegan option)
170 g margarine
Fudge filling:
250 g Brunberg Dark Chocolate 60 %
150 g Brunberg Dark Chocolate 53 %
25 g margarine
1 jar (320 g) sweetened condensed coconut milk
a pinch of salt
Line a ⌀25 cm springform cake tin with baking paper. Also cut a strip for the edges of the tin (brush margarine on the edges to keep the baking paper in place).
Base: Mix the digestive biscuits in a food processor or crush them in a plastic bag using a rolling pin. Melt the margarine and mix it with the biscuit crumbs. Press the mixture into the bottom and edges of the cake tin (about 3 cm).
Fudge filling: Place the chocolate and margarine in a saucepan. Select a low temperature and let the chocolate and margarine melt slowly. Stir occasionally. Once the chocolate and margarine have melted, add the condensed coconut milk and a pinch of salt. Mix to a smooth batter. Pour the mixture into the cake tin on the biscuit base. Cover the cake tin with a wrap and place in the fridge for at least 4 hours or overnight.
Lift the fudge pie to room temperature about two hours before serving, so that the chocolate fudge softens and the pie is easier to cut. The fudge will keep in the fridge for several days – up to a week!
Base:
400 g vegan LU digestive biscuits (gluten free and vegan option)
170 g margarine
Fudge filling:
250 g Brunberg Dark Chocolate 60 %
150 g Brunberg Dark Chocolate 53 %
25 g margarine
1 jar (320 g) sweetened condensed coconut milk
a pinch of salt
Line a ⌀25 cm springform cake tin with baking paper. Also cut a strip for the edges of the tin (brush margarine on the edges to keep the baking paper in place).
Base: Mix the digestive biscuits in a food processor or crush them in a plastic bag using a rolling pin. Melt the margarine and mix it with the biscuit crumbs. Press the mixture into the bottom and edges of the cake tin (about 3 cm).
Fudge filling: Place the chocolate and margarine in a saucepan. Select a low temperature and let the chocolate and margarine melt slowly. Stir occasionally. Once the chocolate and margarine have melted, add the condensed coconut milk and a pinch of salt. Mix to a smooth batter. Pour the mixture into the cake tin on the biscuit base. Cover the cake tin with a wrap and place in the fridge for at least 4 hours or overnight.
Lift the fudge pie to room temperature about two hours before serving, so that the chocolate fudge softens and the pie is easier to cut. The fudge will keep in the fridge for several days – up to a week!