1 can organic coconut milk
1 package dairy free chocolate chips
3 tbs. organic peanut butter (be sure there isn’t any sugar in the ingredients)
3 tbs. water (may need more or less)
Chill the canned coconut milk overnight. When you are ready to make your fudge, open the can of coconut milk and remove the top solid part of the milk into a bowl. Save the rest of the liquid for another recipe or use it in a smoothie.
With chilled beaters whip coconut milk solid on high for about 5-7 minutes until stiff peaks form. Place in the refrigerator and chill for about 10 minutes.
Line the bottom and sides of a 6”x 6” baking pan with parchment paper.
After the coconut cream has chilled melt the chocolate chips over low heat and fold into the whipped coconut cream. Transfer to the bottom of the parchment paper lined pan and spread to make even.
Heat the peanut butter in a small pan adding water as needed to thin it out just a little. Drop the heated peanut butter into the fudge.
Refrigerate 3 or more hours. Remove the fudge by lifting the parchment paper from the pan. Open the paper and cut the fudge into desired sizes.