Vegan Mint Chocolate Fudge

thevegan8.com

Chris mcmahan

My recipes are all vegan

¼ cup (60g) low fat coconut milk (or another really creamy milk)

½ cup (128g) creamy almond butter or cashew butter

¾ cup (240g) pure maple syrup

1 teaspoon (5g) vanilla extract

¼ teaspoon mint extract (this is the combo of spearmint and peppermint)

½ cup (48g) unsweetened cocoa powder

⅛ teaspoon fine sea salt

¼ cup 2 tablespoons (90g) liquid melted coconut butter (not coconut oil!)

¼ cup chopped nuts of choice (I used sliced almonds and pecans)

Optional: chopped fresh mint for garnish

I use this scale.

Directions at thevegan8.com

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