- 2.5 cups dark chocolate (decent quality)
- 1/2 cup coconut cream (this is from a can of coconut milk – when chilled the thick cream in the top of the can is perfect)
- 1/4 cup honey or maple syrup or coconut sugar
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Add the chocolate, coconut cream, honey, coconut oil and salt to a slow cooker. Stir the ingredients through and then put the lid on the slow cooker and cook for 2 hours. Do not stir during this time and do not remove the lid.
- After 2 hours turn the slow cooker off, uncover and add the vanilla extract. DO NOT stir it in.
- Allow the fudge to cool to room temperature naturally (yes this take some time!).
- Once the fudge is at room temperature use a large wooden spoon to vigorously stir / beat it for at least 5 minutes. It needs to lose some of its shine.
- After you have beaten the fudge grease a baking dish (approx. 8 x 8) with coconut oil. I use a Tupperware tub or an old plastic takeaway carton (I find the fudge easier to remove in these).
- Pour the beaten fudge into the dish. Use a knife to score squares into the fudge (this will make it easier to cut into pieces once set).
- Place into the fridge for at least 3 – 4 hours. Store in the fridge in an airtight container.
- I re-score the fudge whilst it is setting as I find that it helps to cut it up once completely set
- This fudge is very rich, but very delicious! When I first made the recipe I omitted the coconut oil (entirely by mistake) and it produced an even richer fudge that wasn’t as creamy.
- If you want to add flavouring I would simply purchase flavoured chocolate (Green & Blacks do a whole host of flavoured dark chocolate)