Healing Arts Fudge
By Addison Landry
3 cups chopped up chocolate (I used Hu kitchen plain chocolate bars 3 cups = 7 bars)
1 cup full cream coconut milk
1 vanilla bean, seeds scraped out
Pink Himalayan salt
Toasted or fresh coconut, to coat (optional)
Line an 8x8 baking dish with parchment paper.
Cut vanilla bean lengthwise and use a knife to scrape out the seeds.
Place seeds and pod in a sauce pan pouring coconut milk on top. Heat till warm (not boiling) and vanilla has infused.
Chop up chocolate and place in a bowl.
Remove the vanilla pod from the milk. Scrape any seeds back into milk. Discard pod.
Pour milk into chocolate in 3 batches, stirring well each time.
Once smooth and shiny, pour into lined 8x8 dish. Even out with a spatula and sprinkle the top with a decent pinch of Himalayan salt. Set in the refrigerator for 3 hours before cutting.
If you decided to use the coconut, cut into desired squares and roll in coconut.
Enjoy this decadent treat!