I’ve had an obsession with chocolate for as long as I can remember.

But seeing as how high-quality chocolate is not always at arms lengths when a craving hits I decided to take matters into my own hands the other night and make a batch of vegan and refined sugar free fudge … which I promptly ate one, ok several, pieces after it was ready.

It’s rich, (but not I made a critical error with that third piece kind of rich) and has an addicting caramel-salty flavour to it.

I’m telling you, you just gotta try. It’s super easy to make and will satisfy those chocolate cravings like nobody’s business!

>> ingredients >>

original recipe from Clean Eats

• 1 tbsp coconut oil
• 1 cup unsweetened coconut milk
• 12 ounces of dark chocolate (70% or higher)
• 1 tsp ground cinnamon
• 2 tsp mesquite meal
• 1/2 tsp vanilla extract
• 1/2 tsp sea salt
• 2 tbsp coconut palm sugar
• 1/2 cup cacao powder for dusting

>> directions >>

1. In a saucepan set over low heat, slowly warm the coconut oil and coconut milk
2. In a large bowl, combine the chopped chocolate, cinnamon, mesquite meal, vanilla and salt. When the coconut milk mixture is hot, pour it over the chocolate and stir until all of the chocolate is completely melted and a thick consistency is achieved.
3. Transfer the mixture to a parchment-lined baking dish or baking sheet, doing your best to mold it into a 1/2″ thick log. Place the fudge in the freezer for a few hours or in the fridge overnight to harden.
4. When it’s ready to serve, cut it into chunks and dust each chunk with cacao.
5. Enjoy!

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