Swirly sweet deep chocolate and creamy almonds mingle for a melt-in-your-mouth morsel of deliciousness. Chocolate is loaded with antioxidants and feel-good compound and almonds are a sound source of calcium, protein and healthy fats. I cut these into small portions as they are rich and less is more to maximize pleasurable benefits. All raw, all vegan, all delicious.

Yields: 36 pieces

INGREDIENTS:

Chocolate Fudge:
¼ cup + 2 tablespoons unscented coconut oil
2 tablespoons cacao butter, melted
½ cup maple syrup
1/3 cup cocoa powder, raw or toasted only cacao on req
seeds of ½ vanilla bean or 1 teaspoon vanilla extract
¼ teaspoon sea salt

Almond Fudge:
½ cup unscented coconut oil
½ cup agave nectar
¼ cup raw almond butter
seeds of 1 vanilla bean or 2 teaspoons vanilla extract
¼ teaspoon sea salt

PROCEDURE:

Oil the sides of an 8- x 8-inch glass baking dish and line the bottom with parchment paper.

Chocolate Fudge:
In a stand-up mixer with the whisk beater or a food processor, beat coconut oil, cacao butter and maple syrup until creamy. Add cocoa powder, vanilla and salt and beat until creamy. Spread chocolate fudge evenly into the prepared dish.

Almond Fudge:
In a stand-up mixer with the whisk beater or a food processor, beat coconut oil and agave until creamy. (If you don’t have a stand-up mixer a food processor may be used.) Add almond butter, vanilla and salt and beat until whipped and creamy. Spoon into a bowl and set aside.

Drop spoonfuls of almond fudge on top of the chocolate fudge and use a chopstick or knife to swirl together. Do not over mix or the marbled effect will be lost.
Place in the freezer to set for 20 minutes.
Once firm, remove from dish and peel away parchment paper.
Cut into 36 squares.

SERVICE

Serve chilled.

LEFTOVER STORAGE

Store in a tightly sealed container in the fridge for up to 2 weeks or in the freezer for up to 2 months.