1/3 cup canned coconut milk
1 cup vegan chocolate chips
1 tsp pure vanilla exract
1 cup powdered sugar
1 tbsp + 2 1/8 tsp cocoa powder
1/2 cup walnuts, toasted and roughly chopped
Line a 16oz dish with foil, so that it covers all sides and hangs over the edges of the dish.
Over medium heat, bring coconut milk to a simmer and add chocolate chips and reduce heat to low. Stir occasionally until chocolate chips are melted, remove from heat, whisk in vanilla, and set aside.
In a stand mixer, sift together powdered sugar and cocoa powder. Mix in chocolate mixture until smooth. Stir in walnuts. Spread into prepared dish, cover tightly with foil and refrigerate for 8 hours or overnight. Bring to room temperature and cut into 2-inch squares to serve.
Slightly altered from Chloe's Kitchen
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