Chocolate Fudge, Healthy, Fast and Easy!

Free of Dairy, Corn, Grain and Refined Sugar

What You Need:
1 cup coconut oil, melted
1 cup cocoa powder (raw preferred)
1 cup natural, smooth nut butter (almond is delicious!)
1/2 cup sunflower butter
1/2 cup raw honey or maple syrup*
1 dropper full of Beeyoutiful’s French Vanilla Stevia
2 teaspoons vanilla extract
1/2 teaspoon sea salt
silicone muffin tin or paper cupcake liners

Gently warm coconut oil in a sauce pan over low heat just until liquid. Whisk in cocoa powder until smooth. Add nut butter and sunflower butter, using low heat to soften and blend ingredients together. Remove from heat and add the rest of ingredients, mixing well after each addition. Taste and adjust sweetness if needed. Pour into paper cupcake liners in muffin tins. Fill to 1/3 full. Should make around 24. Place in freezer for about 30 minutes or until firm. Pop out, place in glass container with snap-on lid or slide into a ziplock bag. Keep chilled until right before serving.

This has become one of our family’s favorite desserts! I love that it can be made well ahead, stays good for a long time and is a super-healthy way to satisfy a chocolate craving. Enjoy!

*In this recipe, honey or maple syrup can be replaced with stevia to taste (along with an additional 1/4 cup coconut oil and 1/4 cup almond butter) for an entirely sugar-free dessert.