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Ingredients
- 2 cups (16oz) coconut cream concentrate / coconut butter (OR make your own. Note: Coconut butter is NOT the same thing as coconut oil.)
- 1 cup (6oz) 70% dairy-free chocolate chips
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon vanilla stevia (optional*)
- 1/4 cup shredded unsweetened coconut, toasted (optional)
- You know how we love stevia, but you may leave it out, or substitute with ground coconut sugar, to your taste.
Preparation
Step 1
1. Bring a small pot of water to a boil, then turn off the heat. Put the coconut butter / coconut cream concentrate in the water and let it sit for 20 minutes to soften. Stir and repeat if needed to soften.
2. Meanwhile melt the chocolate over a double boiler, then remove from the heat.
3. Add the melted coconut butter / coconut cream concentrate to the bowl of melted chocolate. Also add the salt and stevia. Stir to combine.
4. Break the Arrowroot Biscuits (I used all 12) into large pieces into the chocolate coconut mixture. Stir gently to combine.
5. Line an 8 x 8 inch dish with parchment paper and pinch the corners to help it stay in place. Transfer the chocolate and biscuits to the lined dish, pack it down, and refrigerate to set. When the fudge is partially set top with toasted coconut, if using.
6. Lift the fudge by the paper to remove it from the dish. Let it sit for a few hours to come to room temperature, then use a large chefs knife to slowly slice it. Heating the knife also helps to get straight slices.
7. Serve at room temperature.