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!

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