Raw Lavendar Walnut Coconut Fudge

By JenHall

haven't tried this yet - use the pulp from Lavender-Infused Walnut Milk

Ingredients

• Crust:
• ◦ 1 cup organic walnuts
• ◦ 1 Tbsp organic Vanilla extract
• ◦ 1 Tbsp organic maple syrup
• Fudge:
• ◦1 cup walnut/lavender pulp (from your walnut milk!)
• ◦1/2 cup organic roasted cacao powder or ground raw cacao beans
• ◦1 cup organic unrefined liquid coconut oil
• ◦3 Tblsp organic maple syrup
• ◦2 tsp organic vanilla extract

Details

Adapted from mountainroseblog.com

Preparation

Step 1

Mix together walnuts, vanilla, and maple syrup in a food processor until well blended. Press into a square glass baking pan lined with wax paper (to prevent sticking). Once crust ingredients are pressed into pan, place it in the freezer to get settled while you prepare the chocolate fudge!

For Chocolate:

Combine walnut/lavender pulp, cacao powder, liquid coconut oil, maple syrup, and vanilla in a food processor and blend until smooth. Pour chocolate blend over frozen crust and freeze for 15 minutes or until solid before serving. Add a pinch of fancy salt on top. This fudge is best stored in the fridge, but can be left out for a few hours when serving. Enjoy a piece with a fresh glass of walnut lavender milk!