For all of you people out there that love minty chocolate, this one’s for you. Perfect to make a few days in advance and refridgerate. It also makes an amazing gift for your favorite vegan! Make sure you keep it in a cool place, as it can be a bit soft.
Spray the 9x9 baking dishes with nonstick spray. You can also use individual foil baking cups if you like, just make sure whatever you use is well sprayed.
Sift the powdered sugar and cocoa powder together in a large bowl, add the chocolate chips and set aside for later.
In a saucepan, heat the soy cream and soy butter to a boil, stirring often to avoid burning. When the milk is boiling steadily, pour it over the powdered sugar mixture and stir well with a spoon to make sure that the milk has melted the chocolate and that everything is well mixed together. Add the vanilla and then stir in 1/2 of the crushed candy cane. Pour into the dish and refrigerate for about 24 hours. After about 4 hours of refrigeration, sprinkle the rest of the candy cane on the top of the fudge.
After its hardened up a bit, its ready to serve! Try not to eat all at once!