Cooking Time: 45 minutes
Ingredients
- 1 can coconut cream
- 55 g agave nectar or honey
- 175 g dark chocolate, chopped (70% cacao)
- 30 ml coconut oil
- NEKTAR espresso powder
Instructions
Place the coconut milk in a medium pot over medium-high heat, bring to a boil and let boil for 5 minutes.
Stir in the agave and turn down the heat to a simmer. Let the mixture simmer for about 30 to 40 minutes, stirring occasionally, until it has the consistency of condensed milk.
Place the chopped chocolate in a glass or heat proof bowl and pour the milk over stirring to melt the chocolate. Stir until no clumps remain. If it cools too quickly, simply place the bowl over a pot of simmering water.
Stir in the coconut oil and espresso.
Pour into a parchment lined container. I used a loaf pan since I wanted thick squares and it was narrow but deep.
Let it rest in the fridge for 3 to 5, until firm. Dust with extra espresso, cut and serve.
This vegan fudge will stay at room temperature without melting, but it will begin to get soft after about 2 hours.
Refrigerate for best results.
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