After about 15 years of being able to eat whatever I want, my food allergies are creeping back in a most unwelcome fashion.  As I learn more and try to get things back in check, I've cut out all of my known allergens.  Eliminating dairy and eggs has made baking something of a challenge.

Anyway, I made a few tweaks to a fudge recipe I came a cross and it was a big hit!  (Not just me with my post-allergy sugar withdrawals)  In fact, after sharing the fudge, the recipe has been requested a number of times!  So here it is!

Sea Salt Fudge

• 3 c powdered sugar
• 1/2 c cocoa powder (I used 1/4 c dark and 1/4 c regular)
• 1/2 c shortening or coconut oil
• 1/4 c rice or almond milk
• 8 oz dark chocolate, chopped
• 1 Tbsp vanilla
• pinch of Kosher salt 
• Coarse sea salt for sprinkling (or any coarse salt of your choice)

Line the bottom of an 8-inch square pan with parchment (or waxed) paper, allowing it to hang over the sides.

In a bowl, combine the powdered sugar and cocoa powders.  Be sure to blend well, breaking up any lumps.

In a double boiler or bowl set over a pan of boiling water, combine the shortening/coconut oil, almond milk, and chopped chocolate.  Heat until chocolate and oil are almost melted, stirring continuously.  Remove from heat and stir in vanilla and a pinch of salt.

Working a little at a time, add the sugar-cocoa powder mixture to the chocolate, mixing well until everything is completely combined (watch out for lumps!).

Transfer to the pan, using a spatula to spread evenly.  Press down to get into the corners and smooth out the top.  Sprinkle the top with coarse sea salt (or another coarse salt of your choice - I actually used kosher).  Chill fudge for 30 minutes.  Remove from pan by pulling the edges of parchment paper.  Cut into squares and enjoy!

*Note: The salt topping is to taste.  I would recommend starting with just a little, as you can always add more.  It is, however, easier to add salt before chilling the fudge.