Ingredients
Optional Toppings
Sea salt
Salted Caramel
Chopped nuts
Flaked coconut
Preparation
lace the chocolate chips in a large bowl. Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly. Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth. Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate). Sprinkle sea salt on top (or any of the other toppings listed above). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl. Freeze (1 hour) or refrigerate (2-3 hours) until set.
