Ingredients:

• 8 ounces gluten and dairy free chocolate chips (such as Tropical Source)
• 2/3 cup chocolate or vanilla Almond Breeze
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/2 cup nuts, chopped (optional)

Directions:

Microwave chocolate and milk in 1 1/2 quart microwavable bowl on High for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in remaining ingredients, spread in greased 8 inch x 4 inch or 9 inch x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Makes about 2 dozen pieces.

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