Author Notes: This chocolate fudge is quick and easy – and it’s vegan! —Alannah | Kale Mary
Makes: 12 pieces
cup coconut oil
cup coconut butter
cup maple syrup
cup cacao powder
Seeds from 1 vanilla bean
Pinch of salt
Shredded coconut, to serve
- Gently melt the coconut oil and butter on the stove. Remove from heat to cool slightly.
- Add the maple syrup, cacao, vanilla, salt, cooled coconut oil and butter to a bowl and whisk until combined.
- Line a small container or dish with a piece of baking paper (I use a small tupperware container for fudge as I don’t have any smaller dishes). Then, pour mixture on top and smooth with a spatula. Refrigerate for around one hour.
- Remove fudge from the fridge and slice into small, bite-sized pieces. Sprinkle with shredded coconut and enjoy.
Photo by Alannah | Kale Mary