Steffany G. sent in this recipe for her favorite vegan fudge.
500 grams of almond butter (roasted almond if possible)
1/4 to 1/3 cup of raw cocoa powder
1/4 to 1/3 cup of Agave nectar
1 tablespoon of coconut oil (warm up to liquefy it)
1 vanilla bean or 1 teaspoon of vanilla extract
1/2 teaspoon of sea salt
Mix all ingredients well and spread in a dish, packing it tight. Cover the dish; freeze for 4 hrs and slice in squares of 1X1 inch. Put the squares back in the freezer. When ready to serve, only take out of the freezer the quantity you need. Let stand at room temperature for a couple of minutes before eating. Always keep in the freezer between servings. Enjoy!