Ingredients

The following ingredients have 18 Servings
  • ½ cup (112g) refined coconut oil
  • ¾ cup (72g) cocoa powder, preferably Dutch-processed
  • ¾ cup (192g) creamy almond butter, or nut butter of choice
  • ⅓ cup (104g) maple syrup, can also use honey
  • 1 teaspoon vanilla extract, optional
  • ⅛ teaspoon salt, optional
  • Flaky sea salt, optional

Instruction

  • Line a small baking pan with foil or parchment paper – I used a 9×5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
  • Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth.
  • Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
  • Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired. Store at cool room temperature or in the refrigerator.