Ingredients
Scale
- 13.5 ounces full fat coconut milk
- 3/4 cup organic powdered sugar
- 2 bags Lily’s Sweets dark chocolate chips
- 1/2 cup pecans
Instructions
- Line an 8×8 inch square pan or a loaf pan for larger bars with parchment paper
- If your can of coconut milk contains a lot of excess clear liquid on the top, pour that out.
- Place the coconut milk in a sauce pan over medium low heat. As it starts to steam a little, begin to sift in the powdered sugar and whisk to combine.
- Don’t overheat the mixture or bring to a boil.
- Add the chocolate chips and continue to whisk until fully melted. 2-3 minutes, don’t overcook as it will burn.
- Pour into the prepared pan and spread out evenly with a spatula. Top with toasted pecans.
- Allow to cool for about 30 minutes at room temperature, then place in the refrigerator for two hours or until the texture of the fudge is firm.
- Once set, remove the fudge from the pan and slice into squares. Store in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1