Vegan, Keto Cacao Fudge Recipe
I N G R E D I E N T S:
¾ cup Cacao paste, dark chocolate bar, or chocolate chips chopped
1 cup Coconut milk (full-fat)
2 T Lakanto granulated monk fruit sweetener (or any other sweetener)
Dash of sea salt
1 teaspoon cinnamon
1 teaspoon Lion’s mane extract powder (or any herb, adaptogen, or medicinal mushroom you love!)
M E T H O D:
In a double boiler over the stove or in a microwave safe bowl, combine the coconut milk and sweetener and heat until warm, about 30 seconds to 1 minute.
Add in the chopped chocolate pieces and stir until melted completely. If using the microwave method, heat for thirty seconds, stir, and repeat until well combined.
Stir in remaining ingredients and carefully pour contents into a baking dish.
Place dish in the refrigerator to set for 5 hours or in the freezer for 2 hours.
Cut and enjoy as fudge squares or drop in a tablespoon sized amount into a blender with a cup of hot water and blend until well combined. You may also use a handheld, travel blender to combine the fudge and hot water (extra plant milk if you’d like) in your mug.
If preparing as a tonic: Pour into your favorite mug, take a deep inhale, exhale, and sip your creation with intention.