Vegan Dark Chocolate-Strawberry Fudge
 
Makes approximately 15
Ingredients
  • 1⅓ cups vegan dark chocolate chips*
  • ¼ cup full-fat canned coconut milk
  • 3 tablespoons almond butter
  • 1½ tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine sea salt
  • 8 to 10 strawberries, sliced
Instructions
  1. Line a 9x5-inch baking pan with parchment paper, letting paper extend over edges of pan by 2 inches. Spray parchment paper with cooking spray.
  2. In a medium saucepan over medium heat, combine chocolate, coconut milk, almond butter, and syrup. Cook, stirring often, until the chocolate melts and mixture is smooth. Remove from heat, and stir in vanilla extract and salt.
  3. Spoon fudge into prepared pan, smoothing top as needed. Arrange sliced strawberries in a slightly overlapping fashion to cover fudge. Refrigerate until fudge is firm and set, approximately 1 hour.
  4. Using a 1½-inch heart-shaped cutter, cut out as many shapes as possible from strawberry-covered fudge. Serve immediately, or place in an airtight container, refrigerate, and serve within a day.
Notes
*We used Lily’s Dark Chocolate Baking Chips.
Recipe by TeaTime Magazine at https://teatimemagazine.com/vegan-dark-chocolate-strawberry-fudge/