Coconut Almond Fudge
Make 16 pieces
by Sandy Schrecengost
1 cup coconut oil, at room temperature
1/2 cup soaked almond butter
1 tbsp raw honey
1 tsp vanilla
pinch of sea salt
1/2 cup roasted almonds, chopped & divided (garnish)
In the bowl of a food processor, combine coconut oil, almond butter, honey, vanilla and sea salt.
Score using a paring knife. Return to the freezer for an additional 20 minutes. Store fudge in the freezer until 5 minutes before service. Allow to rest at room temperature for 5 minutes, fully cut and serve. Return any leftovers to the freezer.