Low Sodium Vegan Chocolate Fudge

Total time2 hr 20 min

Prep time10 min

Cook time10 min

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Ingredients

16 servings

3 cups dairy free chocolate chips
Guittard Semisweet Chocolate Dairy-Free Chocolate Chips, 12 oz Hu Dark Chocolate Chips Pascha Organic 85% Bitter Sweet Dark Chocolate Chips Equal Exchange Organic Semi-Sweet Chocolate Chips Ghirardelli Non-Dairy Premium Baking Dark Chocolate Chips
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1 can (13.5 oz) full-fat coconut milk
2 tbsp vegan butter
¼ cup organic cane sugar
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup chopped walnuts or pecans (optional)

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
2
Combine the full-fat coconut milk, organic cane sugar, and cocoa powder in a medium saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth, about 3 minutes.

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