Key Lime Pie Fudge

Summer is coming! I mean, it should be right? You would never know with all this crazy weather we've been having. But don't fear my friends, this sweet treat will take you away to a nice sunny little getaway and you'll forget about the frigid temps for at least 5 minutes. Can't beat that huh? I actually made this over our Christmas break, and people went nuts over it.. I hope you do too.

Key Lime Pie Fudge

Crust:

4 TB Earth balance, melted

2 Tb evaporated cane juice (I used Florida Crystals organic sugar)

1 1/2 C graham cracker crumbs

Filling:

3 1/2  C white chocolate chips (can be Vegan or not) 

Zest of one key lime

4 TB fresh key lime juice

Pinch of sea salt

1 3/4 C sweetened condensed milk (I made my own out of coconut milk, you can use canned, which it would one 14oz can, or make your own too!)

Preheat oven to 375 degrees, line a 9x9 dish with foil, and spray with cooking spray. I used coconut oil. Set aside. Melt the butter however you would like, mix it with the graham cracker crumbs and sugar with a fork until the texture resembles coarse sand. Press into prepared dish. Bake for 5-7 minutes, or until lightly golden. I only baked mine for 5 minutes, but ovens do vary, so keep an eye out! Set aside to cool completely before filling. To make your filling, you will melt the chocolate however you prefer, add in salt and zest. Slowly mix in the condensed milk, and once everything is thoroughly combined pour onto crust and spread evenly. Cover and chill in fridge for at least 4 hours, but overnight is best. 

Enjoy!

xo 

Tasha