Ingredients
Method
- In a saucepan, melt together all ingredients except vanilla over medium-low heat, stirring often.
- All of the ingredients should be melted within 5 minutes.
- Turn off heat and stir in vanilla.
- Pour into greased 9x5 loaf pan.
- Refrigerate at least 2 hours. Top with flaked salt and cut into pieces.
- Store in fridge.
Nutrition
Notes
- Use Only the Thick Coconut Cream: When measuring your coconut milk, scoop out just the thick white part that settles at the top of the can. Using the thinner liquid underneath will affect the consistency of the fudge and prevent it from setting up properly.
- Measure Ingredients Precisely: This is one recipe where eyeballing doesn't work. When you use the exact amounts of each ingredient and then chill it in the refrigerator, it hardens up beautifully without any extra effort. Baking is not the place for guesswork!
- Don't Skip the Nut Butter: The almond butter (or whatever nut butter you choose) is essential here and without it, the fudge would have a very different consistency and likely won't set correctly, so don't be tempted to leave it out.