Preheat oven to 350F and spray an 8" springform pan with coconut oil spray or any non stick cooking spray. Or you can do what I did and make this single serve and use mini tart pans, size 4"x0.75 (makes 4).
Melt down vegan butter. Add it to the almond flour until it sticks together and a nice dough forms.
Press dough into bottom of the pan or tart dishes evenly. Place in the oven to bake for 12-15 minutes or until golden on the edges.
While that's baking make the filling.
Melt down the cocao butter using the double boiler method. While that's melting add all the other ingredients to a blender and run until smooth and creamy.
When cacao butter is melted all the way, pour that into the blender and run until well combined.
If you're using tart pans like me, evenly distritube the white chocoalte fudge between them, you may have a littile left over. If you're using an 8" springform pan, pour the whole thing right on top of the crust.
Top with chocolate chips (add more or less to your liking) and pop in the freezer to set for 2-4 hours. Preferabley overnight but if you can't wait 2-4 hours will be good.
When ready to serve remove from the freezer, let thaw for just about 5 minutes and serve. You can top with coconut whip cream, side of berries and choclate drizzle if you ever so desire. Enjoy!
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