Festive Vegan Chocolate Fudge

Combine all the ingredients in a medium-sized saucepan and melt over low heat, stirring very frequently, until the mixture is completely smooth and free of any lumps; it should never become hot but rather remain barely warmer than body temperature.

Meanwhile, chop your pistachios and goji berries. Also, grease a 9"x5" loaf pan with coconut oil and then line it with parchment paper, leaving a bit of an overhang on both the long sides, for easy removal of the fudge once it's set.

When the fudge mixture is ready, pour it into the prepared pan, spread delicately and evenly all the way to the edge and sprinkle with a pinch or two of shredded coconut, chopped pistachios and goji berries.

Refrigerate for at least 4 hours, or until completely set.

Take the pan out of the fridge at least 2 to 3 hours before cutting the fudge into squares. For clean cuts, be sure to wipe your blade clean with a warm damp cloth between each cut.

Store in the fridge for up to 10 days, but be sure to take it out of the fridge at least 2 hours before serving: this fudge is much better at room temperature!