- 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)
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.