Almond And Cashew Butter Chocolate Fudge
- FOR THE FUDGE:
- 1/2 cups Almond Butter
- 1/2 cups Cashew Butter
- 1/4 cups Grade B Maple Syrup
- 1/4 cups Coconut Oil
- 1/4 cups Cocoa Powder
- 1/2 teaspoons Powdered Cinnamon
- 1/2 teaspoons Salt
- FOR THE GARNISH:
- 2 Tablespoons Unsweetened Shredded Coconut
- 2 Tablespoons Pumpkin Seeds
- 1. Mix everything except garnishes in a bowl.
- 2. Line an 8x8-inch pan with parchment paper and allow the paper to hang over two ends of the pan. Spread the batter into the pan to make a 1/2 inch thick layer. Smooth the top then gently press on the garnishes (if you just sprinkle the garnishes on top, they won't stay on).
- 3. Freeze for at least 2 hours. Remove the fudge from the pan using the paper handles and cut into approximately 1-1/2 inch square pieces. Store in the fridge.
almond butter, cashew butter, ubc, ubc, ubc, powdered cinnamon, salt, coconut, pumpkin seeds
Taken from tastykitchen.com/recipes/desserts/almond-and-cashew-butter-chocolate-fudge/ (may not work)