Coconut Cream Fudge
2 cups unrefined coconut oil, softened
3/4 cup finely chopped nuts. optional
1 cup organic cocoa powder
7 tablespoons maple syrup or honey or Coconut sugar
Preparation time: 15 minutes
In the bowl of a standing mixer stir coconut oil until creamy with no lumps. If oil is too thick, set bowl in warm water. You want the oil soft, not liquid. If it is liquid, the other ingredients will settle to the bottom of the pan instead of staying mixed with the oil. If this happens, you can warm the whole thing and remix.
Add cocoa powder and sweetener, mixing after each ingredient. Mix in nuts.
Spread fudge into 7″x11″ or 9″x9″ inch pan and refrigerate or freeze until firm. Cut into squares and serve. Keep refrigerated.