Healthy Chocolate-Walnut Fudge

1. Line a large mini muffin pan with paper liners.

2. Melt the creamed coconut and coconut milk together in a medium saucepan over medium-low heat.

3. Continue heating the coconut mixture until fully melted, then whisk in the cocoa powder until fully incorporated and turn off the heat. Stir in all remaining ingredients.

4. Fill each lined mini muffin well with about 1 1/2 tablespoons of the chocolate mixture and transfer to the fridge to chill completely.

5. Once chilled, remove from the pan and store the candies in the fridge in an airtight container layered between parchment or wax paper for up to 1 month.