Mint Chocolate Fudge
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Freezing Time: 4 hours hours
Total Time: 4 hours hours 5 minutes minutes
Ingredients:
¾ cup unsweetened creamy almond butter
½ cup + 1 tablespoon cacao or cocoa powder
½ cup coconut oil unrefined or refined
1/2 cup maple syrup or honey/agave syrup
1/2 cup full fat coconut milk from a can
1 ½ teaspoons peppermint extract
⅛ teaspoon sea salt or pink salt
Directions:
Grease or line an 8 x 8" baking pan with parchment paper. Set aside.
In a large mixing bowl, combine all ingredients. Whisk until smooth.
Pour the fudge batter into the prepared baking pan. Freeze overnight or for at least 4 hours before slicing and serving.
Keep stored in the freezer in freezer safe containers or bags for up to 2 months.
Notes:
If you are not dairy-free or vegan, you can replace the coconut milk with heavy cream.
If you are on a sugar-free diet, you can replace the sweetener with a liquid sugar-free sweetener.
If you are on a nut-free diet, use tahini or sunflower seed butter instead of almond butter.
Nutritional Facts:
Serving: 3 pieces | Calories: 767kcal | Carbohydrates: 56g | Protein: 17g | Fat: 64g | Saturated Fat: 34g | Sodium: 90mg | Potassium: 1013mg | Fiber: 16g | Sugar: 27g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 7mg
Recipe courtesy of Moon and Spoon and Yum.com