Use a double boiler to melt the cacao butter at low heat. I usually use a bowl on top of a small pot of boiling water (with the heat on low).
Once the butter has melted, add the cacao powder and mix well to make sure there are no lumps.
Add the remaining ingredients and stir well to thoroughly combine.
Once the mixture is ready, I transfer it to a small pouring jug so it doesn't spill. This makes it easier to transfer to the 'moulds' / baking pan of your choice. I used a silicone 'bar' mould for this- for easy removal. However, you could also use any baking dish, loaf pan or shallow pan with parchment paper.
Place in the freezer for 15 to 20 minutes or fridge for about 30 minutes to fully set. Voila - your healthy fudge is ready!
I like to store the chocolate fudge bars in the fridge or the freezer and pop one out and leave to 'cool down' for 10 minutes, or so. This vegan fudge can be stored for around a week within the fridge. It can also be stored in the freezer for up to a month.