Coconut Almond Fudge

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Make 16 pieces
by Sandy Schrecengost

Ingredients:
1 cup coconut oil, at room temperature
1/2 cup soaked almond butter
1 tbsp raw honey
1 tsp vanilla
pinch of sea salt
1/2 cup roasted almonds, chopped & divided (garnish)

Instructions:
In the bowl of a food processor, combine coconut oil, almond butter, honey, vanilla and sea salt.

Blend until well mixed, about 30 seconds.

In the bottom of an ungreased 8×8 glass baking pan, spread 1/4 cup of the chopped almonds.

Pour coconut mixture as evenly as possibly into the 8×8 pan, over-top of the chopped almonds.  Use a spatula to evenly spread the coconut mixture.

Sprinkle remaining chopped almonds evenly over top.  Freeze for 10 minutes.

Score using a paring knife.  Return to the freezer for an additional 20 minutes.  Store fudge in the freezer until 5 minutes before service.  Allow to rest at room temperature for 5 minutes, fully cut and serve.  Return any leftovers to the freezer.