Vegan Chocolate Fudge

Directions

1. Line a 6 x 6 inch (16 x 16 cm) square baking dish with parchment paper and set it aside.
2. Fill a saucepan with an inch or two (2 - 4 cm) of water, and bring to a gentle simmer. Place a large glass or ceramic heat-safe bowl on top of the pan. This is called a 'double boiler'. Make sure the water doesn't boil too intensely, as the steam can cause the chocolate to seize.
3. Break the chocolate into pieces with your hands and place it in the bowl. The heat from the bowl will melt the chocolate. Stir periodically to ensure the chocolate melts evenly.
4. Once the chocolate has melted, remove the saucepan from the heat (careful as it will be hot!) and stir the condensed coconut milk and vanilla extract into the chocolate.
5. Transfer the mixture to the prepared dish and sprinkle some flaked sea salt on top of the fudge, if desired. Place in the freezer for at least 2 hours to harden.
6. When ready to enjoy, cut the fudge into squares. To make cutting easier, try running your knife under hot water first. Enjoy!

Notes

• We recommend eating the fudge when it has just come out of the freezer. It will have the best texture, and won't melt in your hands as easily.

Storage

• The fudge can be stored in an airtight container in the freezer for up to 2 months.