Bittersweet Chocolate Licorice Fudge
1 can coconut milk (not light)
3 Tbsp powdered licorice root*
3 Tbsp coconut sugar
1/8 tsp sea salt
250 grams cacao paste**, finely chopped
In a saucepan, whisk together licorice root, coconut sugar, and salt. Heat over medium heat to a low simmer. Simmer for approximately 10 minutes, stirring frequently.
When time is up, remove saucepan from heat and let settle for a minute or two.
Pour in finely chopped cacao paste/chocolate and stir vigorously until all pieces are melted and mixture is homogeneous. If there are still chunks of unmelted paste left, warm mixture over a double boiler and stir until everything has melted.
Cover a small baking tray with parchment paper that overlaps over the sides of the tray. Pour melted chocolate mixture over the parchment lined tray and spread to an even layer with a spatula.
Refrigerate for 1-2 hours or until fudge has set. Cut into desired shapes and store in the fridge in an airtight container for up to two weeks. These chocolates are soft and melt easily in your mouth.
*In all of the licorice recipes, I used the Clef des Champs Organic Licorice Root Powder, available at the Wholistic Dispensary at the Big Carrot.
**I used Giddy Yoyo Raw Cacao Paste, but you can substitute with a good quality dark chocolate, and just eliminate the coconut sugar.
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach