Dairy-free Chocolate Fudge

• Vegetarian
• Gluten free
• Paleo

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 1/3 cup Honey, raw

• Baking & Spices

  • 168 g Cocoa butter
  • 3/4 cups Cocoa powder
  • 1 pinch Salt
  • 2 tsp Vanilla extract

Found on wholenaturallife.com

Ingredients

• 168 grams (3/4 cups) cocoa butter
• 3/4 cups cocoa powder
• 1/2 cup
• 1/3 cup raw honey
• 2 teaspoons vanilla extract
• A pinch of salt

Directions

• Melt cocoa butter in your double boiler.
• Once the cocoa butter is completely liquid, remove from heat. Add all other ingredients and use your immersion blender to mix. You might also be able to do this by hand with a whisk, but in my experience a blender does a much better job of emulsifying the honey with the other ingredients.
• Pour fudge into your prepared pan, then transfer to the fridge to cool.
• Once fudge is solid and firm (this usually takes several hours), cut it into bite-sized pieces, or whatever size you prefer.
• Store fudge in the freezer or fridge. If you’re going to eat it within three days or so, it’s fine to keep it in the fridge, but since coconut milk is perishable, I would store it in the freezer for longer-term storage. I find that I like the texture out of the freezer just as much, but you can experiment to see what you prefer.