This recipe is adapted from an original recipe on wholesomeyum
There are only 4 ingredients:
1 cup of solid extra virgin coconut oil
1/4 cup of coconut crystals*
1/4 cup of organic cacao powder **
1 teaspoon of vanilla extract
1/8 tsp Sea salt
The original recipe used a 1/4 cup of *erythritol and the same of **cocoa. I chose to substitute coconut crystals as I don’t like the after-taste of erythritol and I like the health benefits of cacao.
Line a container with parchment paper hanging over the edge; this is to help get it out when set. The recipe said a 28 oz rectangular glass container; i used a 7 inch square which I think was a bit big as I would have liked the fudge thicker.
Use a hand mixer on low speed, beat the solid coconut oil and sweetener together, just until combined and fluffy. Beat in the cacao powder, vanilla and sea salt to taste. Do not overmix.
Put the mix in the lined container. Smooth the top with a spoon or spatula.
Place the fudge in the fridge for approx. 60 minutes until solid.
Sprinkle the top of the fudge with sea salt flakes.
Run a knife along the edge and the block of fudge out using the edges of the parchment paper. When cutting the fudge use a large chef’s knife and cut in a straight down motion; it will crumble if you use a sawing motion.
Store in the fridge as it starts to soften quickly. You can freeze it too.
Variations: add chopped nuts; walnuts are popular. I am going to try it with freeze-dried raspberries.
It was delicious; I sat and ate it with family. Coconut oil makes me feel good!