Stovetop Cocoa Fudge Bites

Line a small 4x4 inch plastic container or a mini loaf pan with a piece of parchment paper to ensure the fudge can be easily removed once set.

In a small saucepan, whisk together 1/4 cup unsweetened cocoa powder, 3 tbsp honey, 2 tbsp neutral cooking oil, and 1/8 tsp salt until the powder is mostly incorporated.

Place the saucepan over the lowest heat setting on your stovetop to avoid burning the honey or cocoa.

Whisk the mixture continuously for 3 minutes as it warms; the texture will transform from grainy to very glossy and smooth as the honey thins and the cocoa dissolves.

Remove the saucepan from the heat immediately and stir in 1/2 tsp vanilla extract and 1/4 tsp ground cinnamon until the aromatics are well distributed through the chocolate.

Pour the warm chocolate mixture into the parchment-lined container and use a spoon to spread it into an even layer roughly 1/2 inch thick.

Transfer the container to the freezer and let the fudge chill undisturbed for 17 minutes until it is firm to the touch and no longer sticky.

Lift the parchment paper out of the container, peel it away from the fudge, and use a sharp knife to cut the block into 1-inch square bites before serving.