All the good stuff in one little creamy, rich, chocolatey bite | raw | vegan | sugar free | gluten free
In a small saucepan, combine coconut oil, maple syrup or honey, coconut cream, vanilla, cacao powder and cinnamon. Gently heat over a low heat, just so the mixture is melted and combined.
Line a baking tray or plastic container with baking paper and pour in the fudge mixture. Tap the container on the bench lightly to get rid of air bubbles.
Sprinkle blueberries over the fudge and place the container in the freezer. You can put salt on before freezing, however it will melt into the fudge, so if you want to be able to see the salt flakes then take the container out after about 15 - 30 minutes and then sprinkle the salt. Return to freezer to set completely - should take about 1 hour.
Once frozen, take the fudge from the freezer and lift it from the container using the baking paper. It can be a little tricky to cut straight from the freezer so I usually leave it for 5 minutes to soften a little.
When you've cut fudge into desired bite sized portions, store in the freezer in a sealed container. Will keep for 1 month in the freezer.
I use a can of coconut cream which has hardened in the fridge for a few hours to separate from the water. You can also use coconut milk, which needs overnight in the fridge to separate. I find coconut cream often tastes a bit less coconut-ty, which I like for this recipe.