March 18, 2018
Fruit, Avocado, Add it in the lunch box,
Kid Pleaser, Christmas, Potluck, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Chocolate, Candy, All Occasions more
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"Great fudge! whole cane sugar is used in many Latin American recipes is a concentration and crystallization of pure sugar cane juice with all its minerals and nutrients. This makes 16 (2-inch) squares"
In small saucepan, add cocoa powder, coconut milk, sugar, and salt. Mix over medium-low heat, stirring until smooth and creamy. Let come to low boil and continue stirring and cooking for about 5 minutes. Add vanilla, stir again, and remove from heat. Let mixture cool completely. (You can speed this up in fridge, but do not let it harden.)
While chocolate is cooling, whip (or blend) coconut cream concentrate, coconut oil and avocado in a mixing bowl (or blender), until creamy and smooth.
Add cooled chocolate mixture to avocado mixture and whip (or blend) again until very creamy and smooth, scraping sides as needed.
Line an 8×8 baking dish with parchment paper. Pour fudge into pan, spreading out evenly.
Chill fudge in fridge until firmly set (about an hour).
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