Fudge by Haylie

By Bailey1_

Ingredients

• 3 ounces raw cacao nibs
• 1 large avocado, pitted and pureed
• 1/3 cup organic full-fat coconut milk (the kind in the can)
• 1/2 tsp. vanilla extract
• Stevia to taste
• 1/4 tsp. salt
• 1/4 cup chopped raw almonds (or other nuts), chopped (optional)

Details

Servings 1
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Line an 8-by-8-inch baking pan with parchment paper, allowing the excess to hang over the sides.

Heat all ingredients except the nuts in a medium glass bowl set over a pan of barely simmering water (the bowl should not touch the water), stirring until the cacao nibs melt. Stir in the nuts. Scrape mixture into prepared pan, using a spatula to smooth the top. Refrigerate until firm, at least 2 hours and preferably overnight. Use the sides of the parchment paper to lift the fudge out of the pan. Cut into pieces. Store in the fridge or cooler until ready to serve (fudge will be fairly soft).