I almost threw the towel in on this one.

Seriously, so close.

This was supposed to be fudge, but it just wouldn’t set.

Part of the problem was my impatience. I didn’t let it firm up in the freezer long enough. However, I don’t think this was ever meant to be fudge.

And at the last second I realized that’s okay.

Because why eat fudge when you can eat fudge sauce? You can put fudge sauce on things, as opposed to just picking it up and scarfing.

The fudge above just never fully set. I’m sure it would have frozen at some point, but I didn’t want to wait. I sliced it and tried to move it to a plate, but it was too soft. Feeling completely annoyed, I stood there cleaning the plate off with my finger as it continued to melt.

And then.

I whipped out my immersion blender.

And then.

I had fudge sauce.

Outrageously luscious fudge sauce.

Print this!!

Chocolate Coconut Fudge Sauce

inspired by HEAB’s 2 ingredient fudge + adapted from my peanut butter carob fudge

1, 15oz can full fat coconut milk
1/2 cup unsweetened cocoa powder
3 Tablespoons unrefined extra virgin coconut oil
1/3 cup natural almond butter
3 Tablespoons raw honey
2 teaspoons vanilla extract
1/4 teaspoon sea salt

In a large pot, over med-low heat, add all ingredients except the vanilla extract.
Whisk until fully combined and smooth. ~2-4min Do not bring to a boil.
Carefully pour into glass jars and let cool for at least an hour before closing + placing in the fridge.
Keep refrigerated. [The sauce will thicken in the fridge but stay extremely smooth.]

notes: You want to use the drippy type of nut butter. If there is excess oil on top, drain before measuring. Full fat coconut milk is crucial for taste + texture. Sub maple syrup for the honey, to make vegan.