How To Make Decadent Chocolate Fudge
Gluten-Free Adelaide – It’s the day after the Easter weekend and you may never want to see chocolate again, but take a look at this good-for-your-gut Chocolate Fudge recipe from Danielle Elliott at Tummy Rescue.
We can totally vouch for it too – it’s delicious!
DECADENT CHOCOLATE FUDGE
2/3 cup / 125g coconut oil
2/3 cup /45g cocoa powder
1/4 cup / 70g nut butter
1, 400ml can of AYAM coconut cream
4 tbs Rice malt syrup
Plus I sprinkled this time with cocoa nibs, but you could use dried fruit, nuts, coconut chips
Gently heat the coconut oil and cocoa powder in a small pot.
Then add the nut butter, rice malt syrup and coconut cream and heat together till they are combined but do not simmer or boil.
Pour into a lined tin, 20 x 20cm. Then sprinkle with your desired topping.
Refrigerate for at least 3 hours. Cut into small rectangles. Serve from the fridge as it will melt if kept out of the fridge for too long. But take it from us, this won’t be staying around for long as it’s so delicious …