Ingredients

100g

coconut oil

75ml

unsweetened soya milk (or other plant based milk)

75g

cocoa powder

350g

icing sugar

clementines, zest of

2 tsp

Christmas chai spices

1 tsp

orange extract

to dust

extra cocoa powder and chai spices

A deliciously moreish vegan fudge flavoured with festive spices.

Thanks to Finding Thyme for the recipe

Method

Line a 20cm x 20cm cake tin with greaseproof paper.
Place the coconut oil, soya milk, cocoa powder and icing sugar into a heatproof bowl and then place over a saucepan of barely simmering water.
Heat through, stirring occasionally until the coconut oil has melted.
Remove from the heat and beat well until it becomes soft and glossy.
Add in the clementine peel, orange extract and Christmas Chai spices and stir well.
Tip into the lined tin and smooth well.
Place in the fridge for at least 2 hours to set.
When ready to cut, dust lightly with a mix of cocoa powder and Christmas Chai spices and slice into cubes.