chocolate almond bars
This is a great recipe from PALEOMG. it’s been around for a while, but great to share again.
- 1 cup Gold Label Virgin Coconut Oil
- 1 cup almond butter
- ½ cup raw honey or to make it KETO – use Yacon syrup or monk fruit extract
- ⅓ cup unsweetened shredded coconut
- 4-5 heaping tablespoons of unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
- extra sprinkle of unsweetened shredded coconut
Add your coconut oil to a food processor. It doesn’t have to be melted so don’t you worry your little heart about melting it down!
Then add your almond butter, unsweetened shredded coconut, vanilla extract, and honey and just a small pinch of salt. Mix all ingredients until fully combined. Pour half the ingredients into a bread pan and use a spoon to spread out evenly. It doesn’t matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
Place in freezer to harden.
Then place food processor bowl back on the motor and add your cocoa powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t use too much. Once cocoa powder is incorporated in, add a pinch of salt, mix thoroughly, and then pour your chocolate fudge on top of your now hardened light fudge.
Cut into chunks.
Eat the chunks.
Store the leftover chunks in the fridge.
This serves either one person or a lot of people. You be the judge.