INGREDIENTS

1 12-ounce bag semi-sweet chocolate chips (or equivalent amount)
1/4 cup coconut oil (optional, but adds even more richness)
1 can coconut cream or full-fat coconut milk (including liquid)
3/4 cups chopped walnuts or pecans, plus a few whole ones for the topping (optional)

INSTRUCTIONS

Pour the entire bag of chocolate chips, and the coconut milk or cream, into a medium-sized saucepan, and heat over medium-low or low heat, and continue stirring until all the chips are melted and your mixture achieves a deep brown color. Everything will smell divine. Add the optional coconut oil, and optional nuts.

Spray a square pan with coconut oil, or slather on a dab of vegan butter or margarine. Pour the chocolate concoction into the pan. If you want your fudge to look extra lovely, arrange a few whole pecans or walnuts across the surface. Be sure to lick the mixing bowl before you put it into your sink.

Cover the pan and place it in your refrigerator for 1-3 hours. Or, for faster results, pop the pan into your freezer for about an hour. Remove, let the fudge warm up slightly, slice off a piece, and dig right in!

The fudge’s flavor will be so rich that you probably won’t want to devour more than a piece or two. Depending on your guests’ fondness for sweets, your delicious pan of fudge should serve about six people.

Cover any leftovers and store them in your refrigerator for a couple of days until every bite is gone. You can keep the fudge on your counter, too, for a shorter amount of time. This dessert is best fresh, like most food. You’ll want to make it again and again!