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Cbd Dark Chocolate Almond Espresso Fudge
I love a good chunk of fudge, but am not a huge fan of the sugar crash that often comes after it, so this Paleo friendly dark chocolate fudge checks all the boxes. It’s creamy, fudgey, and all sorts of chocolatey. I have added some CBD oil into these bad boys, which I absolutely love. If you’re interested in more information, head to my blog where I go more in-depth into CBD.
Prep Time: 00:10
Cook Time: 00:05
1/2 cup almond butter
2 tablespoons coconut oil
1/4 cup 2 tablespoons coconut sugar
1 teaspoon almond extract
1/4 cup full fat canned coconut milk
1/4 cup cacao powder
1 tablespoon maca powder (optional)
1/2 teaspoon sea salt
1 teaspoon stevia (optional)
2 droppers cbd oil (optional)
1/2 cup chopped roasted unsalted almonds
2 tablespoons cocoa nibs (optional)
large pinch sea salt or flavored sea salt
1/4 cup dairy free dark chocolate espresso beans (optional)
1In a small sauce pan combine the almond butter, coconut oil, coconut sugar, and coconut milk. Over medium-low heat stirring frequently, cook until the coconut sugar has melted and a thick shiny texture has formed. Remove from heat.
2Add cacao, maca powder, almond extract, stevia, 1/2 tsp salt, and CBD oil to the sauce pan. Stir well until fully combined and smooth.
3Spread mixture onto an 8x8" pan.
4Sprinkle evenly with desired toppings, and press them down gently into the fudge.
5Place in refrigerator for 2-3 hours until firm.
6Cut into 12 even pieces and enjoy!!
The fudge can be kept in the refrigerator for 3-4 weeks, covered. Maca Powder is optional but adds a caramel like taste to the fudge and is brings a great antioxidant bonus!! Feel free to add in any other toppings/mix-ins you'd like! I just used what I had on hand.
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