Healthy Chocolate-Walnut Fudge

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   1. Line a large mini muffin pan with paper liners.

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   2. Melt the creamed coconut and coconut milk together in a medium saucepan over medium-low heat.

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   3. Continue heating the coconut mixture until fully melted, then whisk in the cocoa powder until fully incorporated and turn off the heat. Stir in all remaining ingredients.

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   4. Fill each lined mini muffin well with about 1 1/2 tablespoons of the chocolate mixture and transfer to the fridge to chill completely.

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   5. Once chilled, remove from the pan and store the candies in the fridge in an airtight container layered between parchment or wax paper for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.