Peppermint Mocha Fudge (Vegan, Paleo

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1/2 cup Coconut milk, full-fat canned

• Condiments

  • 1 tbsp Maple syrup
  • 4 drops Peppermint oil

• Baking & Spices

  • 1 tsp Sea salt + more
  • 2 1/2 cups Semi-sweet chocolate chips

• Drinks

  • 1 tbsp Instant coffee granules

Found on wholesomelicious.com

Description

Ingredients

• 2.5 cups semi-sweet chocolate chips (use this brand for Paleo, Vegan)
• ½ cup full fat canned coconut milk
• 1 tbsp instant coffee granules
• 4 drops peppermint oil or ½ tsp peppermint extract
• 1-4 tbsp maple syrup*
• 1 tsp sea salt + more for tasting

Directions

• Line an 8x8 pan with parchment paper, or a 9x5 inch bread pan with parchment paper. Let the parchment paper go over the sides to create a sling. Lightly coat with non-stick spray.
• Melt chocolate chips, coconut milk, instant coffee, syrup, and peppermint extract over medium low heat in a small sauce pan. This will take anywhere from 7-12 minutes. Taste to see if more maple syrup is needed for your level of sweetness. I only used 1 tbsp. Start with 1 and add in additional syrup to taste. Finally, add in tsp salt.
• Gently pour melted chocolate into your pan. Top with more sea salt.
• Refrigerate for at least two hours, or until firm. Remove from pan and slice into small squares.
• Serve cold or at room temperature.