Eosinophilic Esophagitis Friendly Vegan Chocolate Fudge
Total time2 hr 20 min
Prep time10 min
Cook time10 min
4.5(27)
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Learn more →Ingredients
16 servings
- 3 cups dairy free chocolate chips
- 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
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
For serving
- flaky sea salt, for finishing (optional)
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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