Chocolate Fix

I have a new chocolate love, and we all know you can never have too much chocolate.....Almond Butter Chocolate Fudge. 

I altered a recipe I got off of www.detoxinista.com. She has other great recipes too.

This is a chocolate candy that I would actually recommend that you eat a piece or two a day. It has the healthy fats of coconut oil and almonds; the cacao powder is filled with antioxidants; it is sweetened with nutrient-rich maple syrup; and it satisfies that chocolate need that some of us have. So enjoy, guilt free!

Ingredients

• 1 cup raw almond butter (or nut butter of choice)

• ⅓ cup coconut oil - melted

• ¼ cup cacao powder

• ¼ cup pure maple syrup

• ½ teaspoon fine Himalayan or sea salt

• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best in a  food processor.)

2. Add in the cacao powder, maple syrup, salt and vanilla, and stir until smooth and creamy.

3. Transfer the mixture to a small rectangle dish, lined with plastic wrap for easy removal, and smooth the top with a spatula. (you can also use a small muffin pan with liners to make individual candies.)

4. Place the dish in the freezer, and allow the fudge to set for at least an hour before slicing and serving. Thanks to the coconut oil, this raw fudge will melt quickly if left to sit in a warm room, so it's best served directly from the freezer.

5. Store the leftovers in a sealed container in the freezer. (As far as I know, it will last indefinitely in the freezer-- but mine never lasts too long!)

Notes:

You could easily double this recipe to fill an 8" x 8" pan, if you'd prefer.

If you have nut allergies you can make it with a seed butter like sunflower seeds.

I have found that I like making my own almond butter by roasting 3 cups almonds in a 350F (175C) degree oven for 15 minutes. While still hot, place in food processor. Blend until crumbled, scrap sides and blend more. You will need to blend and scrap for about 10 minutes. Suddenly it will clump, then liquify. Really cool how it does that. But be patient and let it get really smooth or your fudge will be gritty (which isn't a bad taste either). Place almond butter in a jar and store in refrigerator - ready to make more fudge when needed!