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Coconut Sunflower Fudge with sea salt 


Ingredients:

¾ cup sunflower seed butter

1/3 cup virgin coconut oil

¼ cup unsweetened cocoa or cacao powder

½ cup coconut nectar or maple syrup

flaked sea salt, to sprinkle

Method:

Gradually mix the sunflower seed butter and coconut oil together, mix until you get a creamy consistency. Add the cocoa and coconut nectar, stir slowly and combine ingredients until smooth.

Layer a plate or pan with saran wrap, using enough to fold wrap back over the top. Pour the mixture onto pan or plate, it isn’t necessary to have the mixture fill the plate or pan, it will firm up self standing. Make the fudge as thick as you would like, I generally go for 1 to ½ inch high. Sprinkle some flaked sea salt over the top, not too much, this isn’t about it being salty so much as a hint of salt, don’t get crazy. Fold the wrap over the top of mixture and place in the freezer for at least 2 hours. 

Remove from the freezer and cut into squares, enjoy!

**When left out over 30 minutes they start to melt. If serving at a party it is best to bring out in small batches and replenish as needed! 

fudge.jpg 




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Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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