Sweet & Salty Fudge (Paleo, Dairy-Free, Gluten-Free & Vegan)

Makes 20 Prep Time: 10 min Cook Time: 30 min Total Time: 2 hr 40 min

Ingredients:

27oz of full fat coconut milk (2 13.5 oz cans)

1/2 cup of pure maple syrup

1 Tbs of vanilla extract

3 3/4 cup of Santa Barbara 100% pure organic unsweetened dark chocolate (buy here)

4 Tbs of natural creamy almond butter (find my 1 ingredient recipe here)

Directions:

In a medium sauce pan add full fat coconut milk. Heat over medium-high heat until the coconut milk begins to boil. Once boiling reduce heat down until the coconut milk is simmering. Cook for about 5-7 minutes, stirring occasionally.

Whisk in the maple syrup and simmer for 25-30 minutes. It is important to reduce the mixture down to about 2 cups of liquid. Check on the mixture every few minutes or so and stir occasionally. To check to see if the mixture has reduced enough you can pour it into a measuring cup.

Once reduced remove liquid from the heat and stir in the salt, vanilla, and chocolate until all of the chocolate has melted and the mixture is a smooth consistency. Pour fudge into an 8x8 parchment paper lined pan. Plop 4 Tbs of almond butter into the pan at random. Swirl the almond butter together with the chocolate with a butter knife. Place in the refrigerator for 2+ hours or until the fudge has set. Once set cut into 20 squares and enjoy!

Macros:

Notes:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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