• 1/2 cups coconut oil
• 1/8 cup preferred sweetener (I used coconut syrup)
• 1/3 cup  cacao powder
• 1/3 cup coconut cream (or milk)
• 1/4 tsp sea salt
• 1/4 vanilla scraped out from the bean or 1 tsp vanilla extract
• 1-2 drops peppermint essential oil or wild orange (optional – I used the doTERRA range)
• 1/3 cup chopped walnuts

Directions:

1. Gently melt coconut oil if need be, by setting jar or glass measuring cup in hot water.
2. Place all ingredients in blender and mix well.
3. Once the ingredients are combined well, the mix will be smooth and quite fluid.
4. Pour into chocolate moulds or mini patty pans to set, (to make the fudge as shown in the photo, see the note below)
5. To set store in fridge or the freezer to quicken up process.
6. Enjoy!

Note

For the recipe I made for this photo, I used some coconut cream I had leftover in the fridge.  Because it was a thick consistency it thickened up the chocolate mix nicely and I could spread it out on a baking tray and slice into bite sized pieces once it was set.