Salted Caramel Fudge

• Vegetarian
• Gluten free

• Canned Goods

  • 1 1/2 cup Coconut milk, unsweetened

• Condiments

  • 1/4 cup Honey
  • 1/2 cup Maple syrup, pure
  • 1/2 cup Peanut butter, all-natural

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened
  • 1/8 tsp Salt
  • 1 1/8 tsp Sea salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 9/16 cup Coconut oil

Found on superhealthykids.com

Directions

• In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, honey, and vanilla. Add the cocoa powder and salt and stir until mixed well. Pour mixture into a small container lined with parchment paper. I used a 6x9 inch glass casserole dish. Spread into an even layer and refrigerate or freeze for at least an hour before adding the caramel topping. While the fudge sets, prepare the caramel sauce by following the recipe below. Pour 1/2 cup of the caramel sauce onto the fudge and spread to cover evenly. Sprinkle with course sea salt, cut into small squares, and enjoy!
• In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally. Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color. Stir a little more often towards the end to keep the bottom from burning. Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes. Once it has cooled slightly, stir vigorously until it is smooth and glossy. Use the sauce while it is still warm for the best spreading/pouring results. Stir leftovers (if there are any) in the fridge and reheat in a double boiler.