| 7 | 137 | 222 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h 5 min | 12 min | 16 |
| 3 1/5 second spray | Cooking Spray, coconut oil (or cooking spray of choice) |
| 2 1/2 cup | Dairy-free mini chocolate chips (semi-sweet) |
| 1/2 cup | Coconut milk, sweetened (canned, full fat) |
| 1 tbsp | Instant coffee, regular, powder (granules) |
| 1/2 tbsp | Peppermint extract |
| 2 tbsp | Maple syrup, pure (add up to 4 tbsp to reach desired sweetness) |
| 1 tsp | Sea salt, fine |
1. Line an 8x8 pan with parchment paper, or a 9x5 inch bread pan with parchment paper. Let the parchment paper go over the sides to create a sling. Lightly coat with non-stick spray.
2. Melt chocolate chips, coconut milk, instant coffee, maple syrup, and peppermint extract over medium-low heat in a small saucepan (will take approximately 7-12 minutes). Taste to see if more maple syrup is needed for your level of sweetness. Finally, add in the salt.
3. Gently pour melted chocolate into your pan. Top with more sea salt.
4. Refrigerate for at least two hours, or until firm. Remove from pan and slice into small squares.
5. Serve cold or at room temperature.
Tip:
If you are not following a paleo lifestyle, try adding some crushed candy cane over the fudge before refrigerating for a festive garnish!
