Paleo Coconut Rum Fudge
Ingredients
-
350
grams
dairy-free chocolate
-
1
Tbsp
coconut oil
-
3
Tbsp
butter or ghee
-
4
Tbsp
maple syrup
-
2
Tbsp
rum
-
¼
tsp
sea salt
-
1½
cups
full fat coconut milk
-
1½
cups
unsweetened shredded coconut
Instructions
- Line an 8x8 baking dish with overlapping parchment paper.
- Set up a double boiler with a saucepan and a glass bowl.
- Chop the chocolate and place it in the glass bowl.
- Simmer water in the saucepan and stir the chocolate as it melts.
- Once almost melted, add coconut oil, butter or ghee, maple syrup, rum, and sea salt.
- Whisk until well combined and fully melted.
- Stir in the coconut milk until the mixture resembles fudge.
- Add 1 cup of shredded coconut and mix well.
- Pour the mixture into the lined baking dish and flatten it.
- Sprinkle the remaining shredded coconut on top.
- Refrigerate for 4 hours until hardened.
- Remove from the dish using the parchment paper and slice into pieces.
Nutrition Facts (estimated)
Servings
12-14
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
3g
Sodium
50mg
Cholesterol
10mg
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