Decadent Fudge

When is fudge ever a bad idea? This decadent recipe is easy peasy and sets up in the fridge overnight. Plus, it can be eaten with a spoon before it’s finished setting up… So that’s something to keep in mind.

Yield – Enough to share

WHAT YOU’LL NEED

• 1 cup chocolate, melted but not hot 
• 1 4 oz container of vanilla chamomile cocojune, at room temperature 
• ¼ tsp vanilla extract 
• 1 tbs maple syrup 
• 1 tbs coconut oil, liquid 
• A sprinkle of sea salt

HOW TO MAKE

1. In a large bowl, combine your room temp vanilla chamomile cocojune with a ½ tsp vanilla extract and 1 tbs maple syrup – stir it well.
2. Even though your chocolate is melted, you’ll want to confirm that it isn’t piping hot; stir it to cool it down if necessary. 
3. Next, pour your chocolate into the bowl with your other ingredients and stir it until the mixture is smooth. 
4. Add your coconut oil and salt last, and stir until completely incorporated. 
5. Transfer the fudge to a square and parchment-lined dish.
6. Let it set up in the fridge overnight, or until you run out of patience 🙂