Sugar-Free Chocolate Fudge

Ingredients

• 200 g dark chocolate 85%+, chopped
• 120 ml coconut cream, thick
• 50 g powdered erythritol
• 1 tsp vanilla extract
• 1 pinch sea salt flakes

Steps

1. 1Line a 20x20cm baking tin with parchment paper.
2. 2Melt the dark chocolate with coconut cream in a heatproof bowl set over a pan of simmering water, stirring until completely smooth.
3. 3Remove from heat. Stir in powdered erythritol and vanilla extract.
4. 4Pour into the prepared tin, smooth the top and sprinkle with sea salt flakes.
5. 5Refrigerate for at least 2 hours until fully set.
6. 6Lift out onto a cutting board and cut into 16 squares.