Mocha Almond Fudge
Ingredients
- 1/4 cup sliced almonds
- 14 oz can full fat coconut milk (refrigerate overnight)
- 1 cup almond butter
- 1 tsp pure vanilla extract*
- 10 oz dark chocolate chips*
- 1/2 cup pure maple syrup*
- 2 T ground coffee* (or 6 oz brewed coffee)
- parchment paper
Instructions
- Refrigerate a can of full fat coconut milk overnight. Skim the solid portion, the coconut cream, off the top. Save the liquid remainder for a smoothie).
- Brew coffee to make 6 oz.
- In a small pan over medium-low heat, combine coconut cream (only cream portion of refrigerated coconut milk), 1 cup almond butter, 6oz brewed coffee, 1/2 cup maple syrup, 1 tsp vanilla and 10oz chocolate chips.
- Cook on low, whisking, until melted and smooth.
- Pour into parchment-lined 8-inch square pan and sprinkle w/ 1/4c slivered almonds.
- Place in the freezer to set for 2-3 hours.
Notes
*Read ingredient list to avoid added gluten, sugars & msg.