Dark Chocolate Salted Fudge

• INGREDIENTS

  3 cups	semi-sweet dark chocolate
  1 can (14 fl oz)	coconut cream
  1 scoop	Bodylogix® Natural Whey Snickerdoodle
  2 tbsp.	coconut sugar
  1 tbsp.	tapioca flour
  1 tsp.	vanilla extract
  1 tsp.	Himalayan pink salt

• RECIPE
  1. In a saucepan, combine the coconut cream, coconut sugar, vanilla extract and tapioca flour over medium heat.
  2. Slowly whisk until liquid thickens. Remove from the heat.
  3. In a double boiler, melt the semi-sweet dark chocolate. Once melted, add to thickened mixture.
  4. Add Bodylogix® Natural Whey Snickerdoodle. Mix well.
  5. Pour into a 9” square baking pan and sprinkle salt over the top. Let set in the fridge for 3 hours.
  6. Cut, serve and enjoy!

  Makes 8 large or 16 small squares

PRODUCTS USED