Paleo Fudge

Prep Time 00:05 Cook Time 00:03 Yields 12 pieces

Ingredients

Directions

  1. In a medium pot, melt together coconut oil, maple syrup, salt and cocoa powder. Stir until it has all melted and combined.
  2. Add sunflower butter, coconut flour and vanilla extract and whisk together.
  3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and pour the chocolate mixture inside.
  4. Smooth the top and refrigerate until set at least 2 hours, but preferable 6 hours.
  5. Using the sling, remove the fudge mixture and slice to 12-16 pieces. Store in the refrigerator and enjoy within 10 days.

Recipe Notes

  1. This recipe also works, and was tested with tahini (sesame seed paste). It has a slightly different taste to it, but still delicious so feel free to swap that in for equal portions if desired.
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