Honey & Almond Fudge
Fudge is really a misnomer for this delightful concoction. It is similar in texture and taste, but is truly worlds away from traditional fudge. We use this as a sweet little snack that is packed with nourishing carbs, some protein from the collagen, and a whole lot of healthy fats from the coconut oil and coconut butter. We love to make it in the winter because it melts so easily which makes for a messy summer snack!
Ingredients:
1/2 cup of coconut oil
1/2 cup coconut butter
.1/2 cup cocoa powder (fermented cacao powder is our favorite!)
1/2 cup collagen (use code JMW10 for a discount!)
1/2 cup raw honey
1/2 cup sprouted almonds, roughly chopped
Directions:
Line a 9x5 loaf pan with parchment paper for easy removal. To get it to fit more easily into the corners, crumple it up into a ball and then smooth it out again. It will fit more snugly in the pan this way!
Slowly melt the coconut oil and coconut butter together. This may take a bit of time at a low heat, but you don’t want to rush it and accidentally burn the coconut butter.
When it’s melted, pour into a medium sized bowl and add the cocoa powder, collagen, honey, and most of the chopped almonds. It will seem wrong when you mix it. It gets grainy and turns into a strange texture. The oil may even start to separate out a bit. It will be ok! Give it a vigorous stir and combine it the best you can.
Scoop into the lined pan and use your fingers or a spoon to spread it flat. Sprinkle the remaining almonds and a bit of flaky sea salt on top. Place it in the fridge to harden for about an hour and slice with a sharp knife. You’ll need to store in the fridge because it will begin to soften at room temperature.
