Paelo Coconut Fudge

Chocolate Fudge:

• ¼ cup Coconut oil melted
• 3 tablespoon raw cacao Powder
• 2 tablespoons raw honey or maple syrup
• ¼ cup semisweet mini chocolate chips
• pinch fine Himalayan sweet
• 1 teaspoon vanilla extract
• ½ cup blanched almond flour

Coconut Fudge:

• ⅓ cup cacao butter
• ⅓ cup coconut cream
• ¼ cup coconut oil, melted
• 5 tablespoons coconut butter, melted
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1 ½ cups unsweetened shredded coconut
• ¼ cup toasted coconut flakes
• pinch fine Himalayan salt

Chocolate Fudge:

• In a double boiler over simmering water, whisk together the coconut oil, cacao powder and honey.
• Once ingredients are combined, add the chocolate chips and stir until melted.
• Remove from the stove and using a rubber spatula mix in the vanilla extract, salt and almond flour.
• Spread mixture on the bottom of a 7x5-inch dish lined with parchment paper.

Coconut Fudge:

• Melt the cacao butter in a double boiler over simmering water.
• Remove from heat and mix in the coconut cream, coconut oil, coconut butter, honey, vanilla, shredded coconut and salt. Tip: if your coconut oil or coconut butter are not melted, place jar in a bowl of hot water until it melts.
• Spread mixture evenly on top of the chocolate fudge and refrigerate until set.
• Toast the coconut flakes in the oven and sprinkle on top of the fudge. Cut into squares and serve. Keep refrigerated.