Chocolate coconut fudge with sea salt

Everyone has guilty pleasures! These chocolate coconut fudges with sea salt are deliciously creamy and have a soft taste. The pinch of salt gives an extra kick! It takes some work but you’ll have a delicious treat.


  1. Place the unopened can of condensed coconut milk in a pan of water and make sure the can is completely submerged. Bring to the boil and let it cook for about 3 hours on low. Keep the lid on the pan. Make sure that enough water remains in the pan. Remove the can from the water after about 3 hours and let it cool for half an hour.
  2. Grease a baking tin with some oil and line the bottom with baking parchment.
  3. Melt 150 grams of the margarine and grind the biscuits in a food processor.
  4. Mix the melted margarine with the cookie crumbs and divide over the baking tin.
  5. Melt the La Vida Vegan hazelnut chocolate spread, chocolate, condensed coconut milk and the remainder of the margarine au bain-marie, creating a liquid chocolate paste mixture.
  6. Divide the mixture evenly over the baking tin and sprinkle with sea salt.
  7. Cover and let it harden in the refrigerator for at least 4 hours.
  8. Cut into cubes and share with others or keep it to yourself!


  • 4 tbsp. La Vida Vegan hazelnut chocolate spread
  • 150 g dark chocolate
  • 1 can of condensed coconut milk
  • 250 g margarine
  • 275 g cookies (vegan)