Ingredients

The following ingredients have 18 Servings
  • 1 ½ cup walnut pieces
  • ⅔ cup sweetener of choice: Swerve sweetener for low carb (or can use coconut sugar for paleo, or other low carb sweetener equivalent)
  • ⅓ cup cocoa powder
  • ½ cup coconut oil (melted)
  • ¼ cup unsweetened coconut milk or almond milk
  • 1 tsp vanilla extract
  • Pinch sea salt
  • ¼ cup sweetener of choice: Swerve (erythritofor low carb (or coconut sugar for paleo)
  • 1 tbsp cocoa powder
  • ¼ cup coconut oil (melted or palm shortening, softened)
  • 1 tbsp unsweetened coconut milk (or almond milk)

Instruction

  • Oil a 9 inch loaf pan.
  • In a food processor add ⅔ cup sweetener of choice and pulse until powdered.
  • Add 1 ½ cup walnuts and ⅓ cup cocoa powder to processor and pulse until fine grain texture forms.
  • Add ½ cup melted coconut oil, ¼ cup coconut or almond milk, and vanilla to processor and blend until blended and very smooth.
  • Spoon fudge mixture into pan and spread evenly in pan. Set aside.
  • In a processor or blender combine: ¼ cup sweetener of choice and 1 tbsp cocoa powder. Blend or process until powder forms.
  • Add ¼ cup melted coconut oil or softened palm shortening and 1 tbsp coconut or almond milk to the blender or processor and blend until smooth chocolate syrup forms.
  • Pour the chocolate syrup mixture evenly over the fudge in the pan and refrigerate pan of fudge for about 2 hours, or until it is set.
  • Slice into 18 squares and serve. Store uneaten fudge in a container the fridge.