Ingredients
Fudge Ingredients
- 2 cups semisweet chocolate chips
- 1/2 cup coconut milk (thick white part from top of can)
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1 tsp vanilla bean paste
- Flaked salt, for topping
Instructions
- Melt Ingredients: In a saucepan over medium-low heat, combine the semisweet chocolate chips, coconut milk, almond butter, maple syrup, and salt. Stir frequently to ensure the mixture melts evenly and does not scorch.
- Complete Melting: Continue stirring for about 5 minutes until all ingredients are fully melted and smooth, forming a rich and creamy mixture.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla bean paste thoroughly to incorporate its flavor into the fudge mixture.
- Prepare Pan: Grease a 9×5-inch loaf pan to prevent sticking, then pour the fudge mixture into the pan, spreading evenly.
- Refrigerate: Place the pan in the refrigerator and chill for at least 2 hours, allowing the fudge to firm up into a sliceable texture.
- Serve and Store: Once set, sprinkle flaked salt on top, cut into 12 pieces, and store the fudge in the refrigerator to maintain freshness.
Notes
- Use thick coconut milk from the top of the can for best creamy texture.
- You can substitute almond butter with any nut or seed butter of choice.
- Maple syrup is key to natural sweetness; avoid using refined sugar for a healthier option.
- Ensure to stir constantly when melting to avoid burning the chocolate.
- Store fudge in an airtight container in the fridge for up to 1 week.
- Flaked salt topping is optional but adds a lovely contrast to the sweetness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
