Mocha Almond Fudge - Paleo & Vegan

• Vegan
• Gluten free

• Canned Goods

  • 1/4 cup Coconut milk, organic full fat canned

• Condiments

  • 1/2 cup Almond butter, smooth

• Baking & Spices

  • 1 tsp Almond extract - you can also use vanilla, organic
  • 1 Cupenjoy life dark chocolate chips - or preferred brand
  • 6 tbsp Palm sugar, organic
  • 1 pinch Sea salt, fine-grain

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 1/4 cup Coconut oil, organic

• Nuts & Seeds

  • 1/3 cup Almonds, raw

• Drinks

  • 2 tbsp Instant coffee crystals

Found on paleorunningmomma.com

Description

Ingredients

• ½ cup smooth almond butter
• 2 tbsps coconut oil, melted and cooled
• 2 tbsp organic coconut sugar
• 1 tsp organic almond extract - you can also use vanilla, though it will change the flavor
• 1 cupEnjoy Life dark chocolate chips - or preferred brand
• ¼ cup organic coconut oil
• ¼ cup organic full fat canned coconut milk
• ¼ cup organic coconut sugar
• 2 tbsp instant coffee crystals
• ⅓ cup finely chopped raw almonds*
• pinch of fine grain sea salt*

Directions

• In a medium bowl, combine all ingredients for the Almond Butter Mixture and stir until smooth. Set aside.
• In a small saucepan over low heat, combine all ingredients for the Chocolate Candy Mixture while stirring continuously.
• Once melted, thick, and shiny, remove from heat and allow to cool a few minutes.
• Transfer all of the almond butter mixture into the chocolate candy mixture and stir well with a soft spatula, scraping the sides to fully incorporate all the ingredients.
• When the entire mixture is well combined and smooth, spread it evenly into a parchment paper lined 8 x 8 baking dish. Scrape the sides of the saucepan to get every last drop! If adding the chopped almonds, sprinkle them over the top and gently swirl them in with a knife or spatula, then sprinkle the pinch of sea salt over the top.
• Cover with plastic wrap and let chill in the refrigerator for 3 hours or in the freezer for an hour until firm. Cut into squares and enjoy!