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Vegan Chocolate Freezer Fudge
You want your coconut oil to be solidified and not liquid so it whips. If it is warm in your kitchen or you are making this during the summer, I recommend placing the coconut oil in the fridge for a couple of hours before starting this recipe.
Measure the solid coconut oil into a bowl (or the bowl of your stand mixer) and use a hand mixer to beat it. Start on low and slowly work your way up to medium high.
Once the coconut oil is light and fluffy, similar to the consistency of frosting, begin adding the cocoa powder in a couple of tablespoons at a time (so it doesn't fly everywhere and make a mess).
After all of the cocoa powder is incorporated, turn off the mixer and add sea salt, vanilla and maple syrup. Beat until well mixed and mixture is light and fluffy again, about 2 to 3 minutes.%http://www.everydaymaven.com/wp-content/uploads/2015/10/IMG_2111.jpg
If you have a candy mold, use a spatula to spread the fudge into the mold. I like to then use a kitchen scraper (the back of a chef's knife will also work!) to scrape off excess.
Number of pieces depends on size of mold.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.