This Chocolate Fudge is rich, creamy and light, with a hint of coffee. It's served frozen for a delicious summer dessert that you can make in under 30 minutes using real dark chocolate and cacao butter. (Vegan, Paleo, GF, DF)
Line a mini loaf pan (5¾ x 3-inch) with parchment paper, making sure the paper covers all four sides of the pan and leaving some excess paper over the edges of the pan.
In a food processor, pulse the cashews for a few minutes until creamy like peanut butter. Set aside.
Melt the cacao paste and cacao butter together in a large bowl over simmering water (double boiler). Set aside.
In a medium saucepan, heat the coconut milk, coconut sugar, ground coffee and salt over medium heat just until it starts to bubble.
Add the cashew butter, the coconut milk mixture and vanilla extract to the bowl containing the melted chocolate and stir to combine the ingredients together.
Pour mixture into the prepared loaf pan. Tap pan on the counter gently to remove any bubbles, then set the pan on a wire rack to cool. Cover pan and freeze overnight.
Remove fudge from pan by pulling on the sides of the excess paper and dust top with cacao power. Wait 5 minutes before serving.
Notes
I used cacao paste to make this recipe but you can also use unsweetened 100% dark chocolate.To measure ⅓ cup, shave the chocolate with a knife and fill the measuring cup. Measure the cacao butter the same way.