Mesquite Mylk Fudge

30min

| 1 person

By Recipe Author

Ingredients

1 ½ C coconut butter

¼ C coconut oil

½ C Raw Cacao Powder

⅓ C coconut sugar

¼ C Mesquite Powder

¼ tsp salt

freeze-dried fruit

raw cashews

Method

STEP 1:

Place the cacao butter in a saucepan and gently melt over low heat until the cacao butter has melted. remove from heat and add in the rest of the ingredients (except the freeze-dried fruit). Whisk well until the coconut sugar has dissolved.

STEP 2:

Pour into a parchment paper lined square tin and place in the freezer for 5 minutes. Remove and top with freeze-dried fruit and the raw cashews.

STEP 3:

Freeze again until set, remove from the mould, remove the parchment paper and slice. Keep in the freezer until serving time or store in the fridge.

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