Chocolate Pecan Nut Freezer Fudge

Everybody loves fudge. This is a different way to make it that I thought I would try. 

At room temperature coconut oil may be a thick white semi-solid; don't be tempted to melt it as this is not necessary. It will whip up to a thick creamy texture without bringing it back to a liquid consistency  Use whatever nuts you prefer to make a different variety of fudge. If you prefer vanilla fudge, substitute icing sugar for cocoa powder and add 5ml vanilla essence.

This fudge can be stored in the fridge for a few days or in the freezer for a month or two.

Ingredients:

500ml coconut oil

250ml cacao powder

85ml maple syrup

375ml cups Pecan nuts , roughly chopped

Method:

Whip coconut oil in a bowl with an electric mixer for 2-3 minutes until fluffy.

Add cocoa powder and maple syrup and continue to whip for about a minute, scraping the sides of the bowl to incorporate all the mixture, until completely combined.

Add the walnuts and fold in gently to combine.

Spread into a 9x9 inch baking pan, lined with baking paper, and chill in the fridge for at least an hour to set. Cut into squares and serve.