This chocolate fudge has a a rich, deep flavor and thick, creamy texture. It holds together well without being too hard, and melts in your mouth when you bite into it. It's vegan, grain-free (paleo), and oil-free.
2cupsdark or semi-sweet chocolate, finely chopped*
Mix all the ingredients. Add the chocolate, coconut milk, almond butter, maple syrup, and salt into a medium saucepan. Melt the chocolate over low heat, stirring constantly, until all the ingredients are well combined. Watch the chocolate closely as it can burn easily (dark chocolate shouldn't exceed 120°F/49°C, while milk and white chocolates shouldn't exceed 110°F/43°C).
Let the fudge cool. Transfer the mixture into a parchment paper-lined 6.5 x 6.5 inch/16.5 x 16.5 cm baking dish. Tap the dish against the counter a few times to get rid off any air bubbles. Refrigerate for 1-2 hours, until firm. You can cut the fudge while cold, but it's easier at room temperature.
Store. Leftover fudge keeps well at room temperature for 5-7 days. You can also refrigerate it for 1 month. For longer term storage, freeze in an airtight container for up to 3 months.
*The fudge will be as sweet as the chocolate you use. The amount of maple syrup in the recipe isn't enough to sweeten the chocolate. **Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.