Directions
Line a standard loaf pan with parchment or wax paper, leaving some overhang on the sides to act as handles.
In a medium-sized bowl, combine the softened coconut oil and coconut milk.
Using a hand mixer or stand mixer, beat on high speed for about 6 minutes, until the mixture is glossy, smooth, and fully combined.
Add the cocoa powder, Swerve sweetener, vanilla extract, almond extract, and sea salt to the bowl.
Mix on low speed until the cocoa powder is incorporated to prevent it from flying out of the bowl.
Then, increase the speed to high and mix until everything is smooth and uniform.
Pause to taste the fudge.
Adjust sweetness or saltiness to your preference.
Pour the fudge mixture into the prepared loaf pan and spread it into an even layer.
Place the pan in the freezer for at least 15 minutes, or until the fudge is firm to the touch.
Using the parchment paper handles, lift the fudge block out of the pan and place it on a cutting board.
Peel away the parchment paper and use a sharp knife to slice the fudge into 12 equal squares.
Serve immediately or store in an airtight container in the freezer.
