Coconut Cream Fudge

7 oz Coconut Cream Concentrate

½ cup brown rice syrup (or to taste)

1 teaspoon vanilla extract

2/3 cup raw or toasted nuts (chopped)

Sprinkle of cinnamon

1/2 tsp salt

¼ cup dried currants or blueberries

Slightly warm the coconut cream concentrate in 1 qt sauce pan on low.

Stir in the brown rice syrup, vanilla and chopped nuts into the coconut cream concentrate until well mixed.

Pour into lightly oiled pan. Let harden in the refrigerator and slice into rounds to eat as candy once firm. Store in refrigerator or at room temperature if below 75 degrees.