For the freezer fudge:
- 1 jar of Rusty’s “Halvah” Almond Butter
- 1/4 cup virgin coconut oil
- 2 tbsp pure maple syrup
For the chocolate topping:
- 3 tablespoons virgin coconut oil
- 1.5 tablespoons pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- Pinch of pink Himalayan sea salt or other fine sea salt
- bee pollen, pink Himalayan sea salt, goji berries or whatever else you want for garnish (optional)
- Lightly grease a standard size loaf pan and line with a piece of parchment paper cut to fit the length of the pan.
- For the fudge: Spoon the almond butter into a large mixing bowl.
- Add the melted coconut oil, and maple syrup. Stir until completely smooth and combined. It’ll be quite runny at this stage.
- With a spatula, spoon the almond butter mixture into the prepared pan. Smooth out. Place the pan, uncovered, on a flat surface in the freezer. Freeze for about 1 hour, or until the fudge is solid.
- For the chocolate topping: In a small bowl, add the melted oil and whisk in the maple syrup, cocoa powder, and salt until smooth. I like to place the chocolate sauce in the fridge for several minutes until thickened slightly.
- Slice the frozen slab of fudge into about 21 (2.5 cm) squares and place on a large plate lined with parchment paper, about a cm between each piece. Spoon the chocolate sauce on top of each square (a scant 1 teaspoon per square). Place back in the freezer until the chocolate is solid. Sprinkle on some flaked sea salt, if desired.
- Break apart the squares of fudge (if the chocolate pooled at the bottom) and enjoy immediately. These babies melt fast, so be sure to return leftovers to the freezer (if there are any!)
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