9 Serves
480 Mins
Preheat your oven to 175°C. Cut the butter into small chunks and place them in the freezer to chill.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
93 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
392 mg / 4,700 mgSodium
286 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
40 g / 50 gSaturated Fat
31 g / 20 gCholesterol
76 mg / 300 mgCaffeine
7 mgNet Carbs
46 gAlcohol
0 g
In a food processor, pulse together the confectioner's sugar, granulated sugar, and salt until finely combined. Add the flour and chilled butter, pulsing for 20 seconds until the mixture resembles pea-sized crumbs.
Press the dough into an even layer in a greased and floured 9x9 inch baking pan. Bake for 35 minutes or until the top is golden tan, then let it cool completely on a wire rack.
In a bowl, whisk together the coconut milk, yogurt, salt, and honey until smooth. Adjust sweetness with extra honey if desired, then pour over the cooled crust.
In a separate bowl, combine the coconut milk, cocoa powder, sugar, salt, and vanilla extract. Place the bowl over a saucepan of simmering water to create a double boiler, whisking for 2 minutes until the fudge sauce is smooth.
Dollop the fudge sauce over the yogurt layer and use a toothpick to create decorative swirls. Freeze the entire pan for at least 6 hours, preferably overnight.
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