(recipe from Jaysbakingmecrazy)
•1/2 cup melted coconut oil
•1/2 cup creamy almond butter
•1/2 cup cacao powder
•1/4 cup maple syrup
•1/8 teaspoon salt (unless almond butter is salted, then leave out)
•Line an 8*8 pan with parchment paper and set aside. Can also pour into mini muffin liners.
•In a small pan, combine coconut oil, cacao, almond butter, maple syrup and salt.
•Heat over medium heat and whisk until smooth. It does not need to boil or come to a certain temperature.
•As soon as it's smooth, pour into prepared pan. Place in fridge and let set for at least 2 hours.
•Store in fridge or freezer.
•I think this fudge is delicious as is; however, my kids said they would prefer less almond butter taste. Feel free to reduce the almond butter slightly, if desired.