Salted Caramel Mocha Fudge (Paleo & Vegan

• Vegetarian
• Gluten free

• Canned Goods

  • 1/4 cup Coconut cream
  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 9/16 cup Sunflower butter or very smooth and creamy nut butter

• Baking & Spices

  • 3 oz Baking chocolate, unsweetened
  • 5 tbsp Coconut palm sugar, organic
  • 1 generous pinch Sea salt, fine-grain
  • 1/4 tsp Sea salt, fine-grain
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 8 tbsp Coconut oil, organic

• Drinks

  • 1 tbsp Instant coffee

Found on paleorunningmomma.com

Description

Ingredients

• 3 oz unsweetened baking chocolate, roughly chopped
• 3 tbsp organic coconut oil
• ¼ cup coconut cream (or thick part of a can of full fat coconut milk)
• ½ cup organic unrefined coconut palm sugar, divided in half: 4 tbsp + 4 tbsp
• 1 tbsp instant coffee
• ½ cup sunflower butter or very smooth and creamy nut butter
• 1 tsp pure vanilla extract
• generous pinch fine grain sea salt
• 5 tbsp organic coconut oil
• 5 tbsp organic coconut palm sugar
• ½ cup full fat coconut milk
• 1 tbsp sunflower butter or very smooth and creamy nut butter
• 1 tsp pure vanilla extract
• ¼ tsp fine grain sea salt

Directions

• In a small saucepan over very low heat, melt the baking chocolate and coconut oil together while stirring.
• Mix in the coconut cream, 4 tbsp (1/4 cup) of the coconut sugar, and the instant coffee and continue to stir until just melted. Remove from heat and stir a bit longer to fully dissolve the instant coffee, then set aside.
• In a separate small bowl, whisk together the sunflower butter (or other nut butter), the rest of the coconut sugar, vanilla, and salt until smooth.
• Add the second mixture to the saucepan and whisk together to fully combine. Transfer the mocha mixture to an 8 x 8 inch baking dish lined with parchment paper and chill in the freezer while you make the caramel layer.
• In another small saucepan (or, you can wash the first) add just the coconut oil and melt over very low heat.
• Add the coconut sugar and stir continuously for about a minute to combine. Then, continue to stir and add the coconut milk to the saucepan.
• Stir and cook another minute or two keeping the heat at its lowest setting. When small bubbles begin to form, remove from heat.
• Stir in the sunflower butter (or nut butter), vanilla, and sea salt and mix until very smooth. Allow to cool for about 5 minutes.
• Remove the mocha layer from the freezer and carefully pour all the caramel over the top using a small rubber spatula. Spread out evenly, then cover with plastic wrap and chill in the refrigerator or freezer until completely firm. Once solid, cut into squares and serve! Store leftovers in the refrigerator (creamier texture) or freezer (more solid) and enjoy!