Low Glycemic Raw Chocolate Fudge
1 Tablespoon Ground Vanilla Bean (Chef’s Grade Vanilla)
2 Pinches Ground Himalayan Sea Salt
1/3 Cup Inulin Powder
1 and 1/2 teaspoons Stevia Powder
1/3 Cup Organic Coconut Milk (canned-not low fat!)
In a double broiler begin melting the Raw Cacao Paste until it is creamy and smooth throughout.
While the Cacao Paste is melting, open the can of organic coconut milk and pour it into a bowl. (Because the coconut milk separates in the can, whisk it together until it is smooth and creamy.)
Then measure out 1/2 cup of the creamed coconut milk and put it into a separate bowl. Save the rest of the coconut milk for a superfood smoothie!
Add all of the dry ingredients to the coconut milk gradually with the whisk and continue whisking until very creamy.
After the Cacao Paste is creamy and smooth, add the coconut milk mixture to it. NOTE** The mixture will immediately start to change to a solid! Keep whisking!
Immediately pour the new firm mixture into a baking dish or cookie sheet lined with wax paper. Spread the mixture evenly and chill for 1-2 hours. Then, cut into squares and serve!
Recipe By Mary Beauchamp, R.N.