This dark chocolate fudge won’t last long. So creamy smooth and chocolatey it just melts in your mouth.
2 cups dairy free semi-sweet chocolate chips
1/2 cup silk almond milk
4 tbsp coconut oil
1 teaspoon vanilla extract
4 tbsp almond butter
1/2 cup currants (optional)
Line a loaf pan with aluminum foil and spray with non-stick spray. Add chocolate chips, coconut oil and almond milk to microwave safe bowl. Microwave for two minutes on medium power. Stir, then microwave for another two minutes at medium, or until chocolate is melted. Stir in vanilla, almond butter and raisins. Spread in loaf pan, and refrigerate for about 2 – 3 hours. Cut into squares and enjoy! PLEASE KEEP REFRIGERATED