Coconut Oil Fudge (Dairy-free, Sugar-free)

By Bailey1_

Ingredients

• 1 c. Organic Coconut Oil, solid but not cold
• 1/4 c. whole Coconut Milk
• 1/4 - 1/2 c. Cocoa Powder (1/4 c. makes for a lighter flavor)
• 1/4 c. Raw Honey
• 1 t. Vanilla Extract
• 1/2 t. Almond Extract

Details

Servings 1
Adapted from thesweetplantain.com

Preparation

Step 1

Combine the coconut oil and coconut milk in the bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on medium-high speed and beat the milk and oil together for 5-6 minutes, until it's glossy and thick. (Alternately, use a hand-held mixer and a mixing bowl)
Meanwhile, lay a sheet of parchment or wax paper along the inside of a loaf pan.
Add the remaining ingredients to the mixer. Mix on low until the cocoa is incorporated, then mix on high until everything is smooth and thoroughly combined.
Pour the chocolate mixture into the prepared pan, and smooth it out with the back of a spoon. Place in the freezer for 20 minutes, until just set.
Pull the fudge out of the pan by pulling up the wax paper and lay it top down onto a cutting board.
Peel off the paper and flip the fudge over so it's easier to cut.
Use a sharp knife to cut the fudge into small squares. Store in an airtight container in the freezer.