Warning: This recipe is not for the faint of heart.
Vegemite is an acquired taste (that I happen to love), but I will admit it can be difficult to pair with other flavors.
While many savory ingredients mix well with sweet flavors, Vegemite proves more difficult. It is yeasty and slightly briny, and leaves an intense taste on the back of the throat. That being said, it is also creamy in texture, salty yet slightly caramelized, and full of B-12. (I know that last tidbit of information has nothing to do with the taste, but it might encourage you to try this otherwise off-putting condiment.)
Because vegemite looks like a dark chocolate spread, I thought it might pair well with chocolatey flavours. If chocolate-covered sea salt caramels are so popular, why can't vegemite chocolate gain just as much regard?
I was also inspired by Cadbury's Vegemite chocolate bar that was released in 2015. While critics didn't love this concoction, I thought I could do it vegan and do it better, which is what led to the recipe you see before you.
This is why I decided to challenge myself to incorporate it into a dessert, and discovered the wonder of vegemite-infused chocolate fudge!
I currently live in Australia, Vegemite capital of the world. But if you live somewhere where Vegemite is not easily accessible, you could try subbing it out for Marmite, Promite, or some other similar spread.
I also used store-bought condensed milk by Pandaroo for this recipe, but feel free to make your own if you have the time, energy and resources for it.
YIELDS
12 pieces
PREP TIME
COOK TIME
TOTAL TIME
- 1 can (320g) coconut condensed milk (homemade or store-bought)
- 1/4 cup coconut oil
- 1/4 cup unsweetened cocoa powder
- 1 tbs. Vegemite
Directions
1. Add coconut condensed milk and coconut oil to saucepan and cook on medium heat.
2. Add cocoa powder, and whisk until powder is fully dissolved and coconut oil is melted.
3. Reduce heat and add vegemite--you may need to press it with a spatula to try and mix it in well, as Vegemite is quite sticky and hard to separate. You could also use an immersion blender to ensure the mixture is smooth enough.
4. Once ingredients are fully blended, transfer to wax-paper-lined tupperware.
5. Cover and place in freezer for 4-8 hours 6. Remove, slice and serve!
2. Add cocoa powder, and whisk until powder is fully dissolved and coconut oil is melted.
3. Reduce heat and add vegemite--you may need to press it with a spatula to try and mix it in well, as Vegemite is quite sticky and hard to separate. You could also use an immersion blender to ensure the mixture is smooth enough.
4. Once ingredients are fully blended, transfer to wax-paper-lined tupperware.
5. Cover and place in freezer for 4-8 hours 6. Remove, slice and serve!
Also by Quincy: Vegan High-Protein Japanese Brown Rice Bowl
Related: Easy Three-Ingredient Vegan Ice Cube Fudge
Hormone-Balancing Chocolate Fudge
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Photos: Quincy Malesovas
