Dark Chocolate Coconut Oil Fudge (Vegan, Gluten-Free)
- Line a small square dish with parchment paper. Set aside.
- In a small bowl, whisk together the coconut oil, honey or maple syrup, cocoa powder, vanilla, and salt until very smooth.
- Pour mixture into the prepared dish. Refrigerate until solid, about an hour, then sprinkle the shredded coconut on top, and cut into 9 small pieces. If you're in a hurry, pop it in the freezer and you'll be ready to go in about half the time—although you might need to use a knife ran under hot water to cut through it.
I don't recommend making this any of the "regular" size baking pans, because the resulting fudge will be very thin (this is a small batch recipe). I like using a small square food storage container. If you happen to have a mini muffin tin, you can also use that for pre-portioned fudge bites.
Recipe from: backtoherroots.com