Name: Coconut Fudge (Vegan, Paleo)
Prep time: 25 min
Total time: 25 min
Ingredients: 1/4 cup coconut oil (melted); 3 tablespoons raw cacao powder; 2 tablespoons raw honey (or maple syrup); 1/4 cup semisweet mini chocolate chips; pinch fine himalayan salt; 1 teaspoon vanilla extract; 1/2 cup blanched almond flour; 1/3 cup cacao butter; 1/3 cup coconut cream; 1/4 cup coconut oil (melted); 5 tablespoons coconut butter (melted); 2 tablespoons raw honey; 1 teaspoon vanilla extract; 1 1/2 cups unsweetened shredded coconut; pinch fine himalayan salt; ¼ cup toasted coconut flakes

Chocolate Fudge:

In a double boiler over simmering water, whisk together the coconut oil, cacao powder and honey.
Once ingredients are combined, add the chocolate chips and stir until melted.
Remove from the stove and using a rubber spatula mix in the vanilla extract, salt and almond flour.
Spread mixture on the bottom of a 7x5-inch dish lined with parchment paper.

Coconut Fudge:

Melt the cacao butter in a double boiler over simmering water.
Remove from heat and mix in the coconut cream, coconut oil, coconut butter, honey, vanilla, shredded coconut and salt. Tip: if your coconut oil or coconut butter are not melted, place jar in a bowl of hot water until it melts.
Spread mixture evenly on top of the chocolate fudge and refrigerate until set.
Toast the coconut flakes in the oven and sprinkle on top of the fudge. Cut into squares and serve. Keep refrigerated.

Coconut Fudge (Vegan, Paleo)