You won’t believe this Salted Caramel Fudge is made with healthy ingredients. You can indulge without the guilt of traditional fudge.

• 1/2 cup unrefined coconut oil, melted

• 1/2 cup creamy natural peanut butter

• 1/4 cup honey or pure maple syrup

• 1/2 teaspoon vanilla

• 1/2 cup cocoa powder

• pinch of salt

• 1/2 cup Homemade Caramel Sauce

• course sea salt

1. In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, honey, and vanilla.

2. Add the cocoa powder and salt and stir until mixed well.

3. Pour mixture into a small container lined with parchment paper. I used a 6×9 inch glass casserole dish. Spread into an even layer and refrigerate or freeze for at least an hour before adding the caramel topping.

4. While the fudge sets, prepare the caramel sauce by following the recipe.

5. Pour 1/2 cup of the caramel sauce onto the fudge and spread to cover evenly. Sprinkle with course sea salt, cut into small squares, and enjoy your salted caramel sauce.

INGREDIENTS

1 can (13.5oz) unsweetened full-fat coconut milk

½ cup pure maple syrup

pinch of sea salt

1 tablespoon unrefined coconut oil

2 teaspoons vanilla extract

INSTRUCTIONS

1. In a large saucepan with a thick bottom, combine coconut milk, maple syrup and salt.

2. Bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer for about 40 minutes, stirring occasionally.

3. Add coconut oil and cook for another 5 minutes, or until it reaches a deep caramel color.

4. Stir a little more often towards the end to keep the bottom from burning.

5. Remove from the heat, add the vanilla, then poor the caramel into a bowl and let it cool for about 5 minutes.

6. Once it has cooled slightly, stir vigorously until it is smooth and glossy.

7. Use the sauce while it is still warm for the best spreading/pouring results.

8. Stir leftovers (if there are any) in the fridge and reheat in a double boiler.