Cacao Coco-Nut Fudge



  • 1/2 cup coconut oil, melted
  • 1/2 cup raw cacao powder
  • 1/2 cup almond butter
  • 1/4 cup raw honey
  • 1/4 cup unsweetened shredded coconut
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon vanilla


  1. Line a muffin tin with paper muffin cups. Combine all ingredients in a blender or food processor and blend/process until smooth. Divide the liquid between muffin cups, filling 1/4-1/2 inch full. Place in refrigerator for 30 minutes and enjoy once solidified. For quicker results, place in freezer. Store in an airtight container in the fridge or freezer.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan