Nut Butter and Sea Salt Freezer Fudge

Adapted from Sarah Pachelli’s recipe.

• 2 C raw almond butter

• 1 C raw cashew butter

• 1/2 C unrefined coconut oil

• 1/4 C Manuka or regular honey 

• 1/4 C maple syrup

• 2 tsp vanilla powder, vanilla extract, or vanilla paste

• 1 tsp sea salt

For the topping:

• 5 tbsp unrefined coconut oil

• 3 tbsp Manuka or regular honey 

• 1/3 C unsweetened cacao powder or cocoa powder

• 1 tsp cinnamon

• Flaky sea salt for topping

Instructions

Place the nut butters in a medium mixing bowl. In a small pot over low heat, combine the coconut oil, honey, maple syrup, vanilla, and sea salt. Once melted, add it to the bowl of the nut butters and stir to combine.

Using a spatula, spread the mixture onto a parchment-lined cookie sheet. Freeze for half an hour. For the topping, melt the coconut oil and honey in a small pot over low heat. Remove from the heat and whisk in the cacao or cocoa powder and cinnamon.

Drizzle this topping on the frozen fudge. Top with some flaky sea salt. Put the fudge back in the freezer and freeze for 1 hour or until solid. Cut the fudge into bite-size pieces. Store in the freezer.