Dark Chocolate Salted Tahini Fudge

Melt chocolate chips, coconut milk, and coconut oil in a double-boiler over low heat until smooth, about 8–10 minutes. Stir continuously to prevent burning. Remove from heat when smooth.

Line a square or rectangular glass dish with parchment paper. The size will vary depending on how thick you want the fudge—larger dish yields a thinner fudge, while a smaller dish with give you thicker fudge. Pour melted ingredients into the dish and use a rubber spatula to smooth into an even layer. Refrigerate 30 minutes to cool and begin the solidifying process.

Carefully drop small spoonfuls of the tahini on top of the cooled fudge and use a toothpick to drag the tahini around the surface to create swirls. Repeat with remaining tahini, then sprinkle lightly with sea salt.

Refrigerate again until completely firm, about 2–3 hours. Then slice into small squares using a sharp knife. Serve within 30 minutes if not storing in a cool location. Keep leftovers in an airtight container in the fridge or freezer.