Chocolate Fudge (Paleo + Vegan

• Vegan
• Gluten free
• Paleo

• Condiments

  • 3/4 cup Almond butter, creamy
  • 1/3 cup Maple syrup

• Baking & Spices

  • 3/4 cup Cocoa powder
  • 1/8 tsp Salt
  • 1 Sea salt, flaky
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Refined coconut oil

Found on bakerita.com

Ingredients

• ½ cup (112g) refined coconut oil
• ¾ cup (72g) cocoa powder (preferably Dutch-processed)
• ¾ cup (192g) creamy almond butter (or nut butter of choice)
• ⅓ cup (104g) maple syrup (can also use honey)
• 1 teaspoon vanilla extract (optional)
• ⅛ teaspoon salt (optional)
• Flaky sea salt (optional)

Directions

• Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
• Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
• Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
• Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired. Store at cool room temperature or in the refrigerator.