Makes 25 to 30 pieces1 cup extra virgin coconut oil
¼ cup coconut milk
¼ to 1/3 cup unsweetened cocoa powder
½ cup powdered coconut sugar
1 ½ teaspoons pure vanilla extract
½ teaspoon pure almond extract (optional)
Pinch of sea salt
Line a standard 9 or 10-inch loaf pan with parchment paper, leaving a bit of overlap on the sides of the pan. Set aside.
Combine the coconut oil and milk in a large bowl. Beat on high speed with either an electric hand blender or stand mixer. Beat until creamy and smooth—about 5 to 7 minutes.
Add the cocoa, honey, vanilla, almond extract and salt, and beat until everything is smoothly blended.
Transfer the mixture to the prepared loaf pan and smooth out with a spatula. Place in the freezer for about 30 minutes, until just set.
Lift the fudge out of the pan using the lining paper and turn out onto a cutting board. Discard the paper and use a sharp knife to cut into small 1/2 to 1-inch pieces. These will keep in the freezer for a few months.