Recipe: Paleo Toasted Coconut Fudge

Ingredients

Grease a 6” x 6” square pan with coconut oil and line it with parchment paper.
Process the toasted coconut in a high-speed blender until it turns into a thick paste.
Add ghee, salt, cinnamon, and almond extract to the coconut paste and blend until smooth.
Incorporate honey into the mixture and blend until fully combined.
Transfer the mixture to the prepared pan and smooth the top.
Let the fudge set in the cupboard for 24 hours or refrigerate for a few hours if in a hurry.
Once set, remove from the pan, peel off the parchment paper, and cut into 36 squares.
Store in an airtight container in a cool, dry place or in the fridge during hot weather.

Servings

36 squares

Calories

100

Total fat

Total carbohydrates

Total protein

Sodium

120mg

Cholesterol

0mg