Dark Choc Chilli Fudge
PREP2 HRS 10 MIN•COOK 5 MIN
Number of servings
41 2⁄3g almond butter (or other nut butter)
1⁄8 cup (13 1⁄3g) coconut oil
1⁄8 cup (11ml) maple syrup (honey or rice malt syrup)
1⁄8 cup (4 1⁄8g) cocoa powder (or cacao powder)
1⁄8 tsp ground chilli
1⁄8 tsp chilli flakes
1⁄8 tsp sea salt flakes
Grease and line a 20 x 10cm loaf tin with baking paper.
Heat almond butter, coconut oil, maple syrup, cocoa and ground chilli in a saucepan over a low–medium heat, stirring until combined. Gently simmer for 5 minutes or until smooth.
Pour into the prepared tin, sprinkle with chilli and salt flakes and freeze for 2 hours or until firm.
Fill a large heat-proof jug with boiling water. Dip a large sharp knife into the water, holding for 5 seconds, then remove and dry with a tea towel. Use hot knife to cut fudge into even squares.
Store in an airtight container in the refrigerator.
830 kJ / 198 cals
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