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Not-So-Naughty Nut Fudge

Not-So-Naughty Nut Fudge


INGREDIENTS

  • 1 scoop Harmonized Protein, Chocolate

  • 6 tbsp Virgin Coconut Oil

  • 1/2 cup Almond Butter

  • 2 tbsp Maple Syrup

  • 3/4 tsp Peppermint Extract

  • A pinch of Fine Himalayan Pink Salt

Toppings:
  • 1.5 tbsp Virgin Coconut Oil

  • 1.5 tbsp Unsweetened Cocoa Powder

  • 1.5 tbsp Maple Syrup

 

INSTRUCTIONS

  1. Melt Virgin Coconut Oil, almond butter, maple syrup, peppermint extract, and salt over low heat. Mix well.

  2. Whisk in Harmonized Protein.

  3. Once a smooth batter forms, pour into a parchment-lined baking dish.

  4. For Chocolate Sauce Topping: In a separate pan, melt Virgin Coconut Oil, cocoa powder, and maple syrup over low heat. Stir until a dark sauce forms.

  5. Pour the sauce overtop the batter in vertical lines roughly one inch apart.

  6. Drag the sharp edge of a clean knife overtop the mixture in a horizontal direction. With each line, alternate directions (i.e. from left to right and then right to left). This will create a marble-like design. Refrigerate for 3 – 5 hours. Cut in to uniform squares before serving. Enjoy!


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