DECADENT CHOCOLATE FUDGE

INGREDIENTS

2/3 cup / 125g coconut oil

2/3 cup /45g  cocoa powder

1/4 cup / 70g  nut butter

1 X 400ml can of AYAM coconut cream

4 tbs Rice malt syrup

Plus I sprinkled this time with cocoa nibs, but you could use dried fruit, nuts, coconut chips

HOW TO

Gently heat the coconut oil and cocoa powder in a small pot.

Then add the nut butter, rice malt syrup and coconut cream and heat together till they are combined but do not simmer or boil.

Pour into a lined tin, 20 x 20cm. Then sprinkle with your desired topping.

Refrigerate for at least 3 hours. Cut into small rectangles. Serve from the fridge as it will melt if kept out of the fridge for too long.