I first saw it on my friend Leah’s Instagram and knew, immediately, that I needed it in my life.
In college I was constantly on the hunt for good chocolate. Never having enough money I would end up with the cheep stuff, or popping a handful of chocolate chip to satisfy my cravings. I am somewhat of an old soul, so there is something deeply nostalgic about drinking a cup of coffee, taking a bite of dark chocolate and letting it melt in my mouth as I listen to John Coltrane through the radio. I used to light candles…a lot of them…when I was reading, studying or having friends over to hang out. My apartment in Bellingham held so many memories that were associated with the tastes and smells of delicacies, when we could afford to get our hands on them.
I don’t think I’ll ever forget those days of savoring the sweets when we had them. Sharing goodies with friends and appreciating the time together.
When I got married I learned that Shaun had a sweet tooth and usually kept a bag of peanut M&M’s in the pantry. Needless to say, I do not have the willpower to walk by those every day. This chocolate was the perfect way to help satisfy my craving for chocolate and not feel as guilty when I indulged. We don’t typically do a paleo diet at our house, but I figured these were better for me than eating a bag of M&M’s so I gave it a try. My husband, Shaun, has always been a tough sell for new tastes but gave these an enthusiastic thumbs up.
The fudge was perfectly paired up with a latte…I may or may not have eaten two of these little guys before 1o AM. I’m going to call it quality control.
My dear friend Leah was sweet enough to share her recipe with me – she claims she got it from a neighbor, who probably got it from her neighbor who had is as a recipe that was handed down from grandma. Then again, she could have gotten it off pinterest – the possibilities are endless here.
6 Tablespoon Coconut Oil (Melted)
6 Tablespoon Agave
9 Tablespoon Almond Butter
6 Tablespoon Cocoa Powder
3 teaspoon Vanilla
Pecans (to taste)
Line Muffin Tins with cups. Melt Coconut oil in a bowl, stir in agave, almond butter, vanilla extract, add cocoa one Tablespoon at a time until smooth. Fill muffin cups. Coarsely chop pecans and sprinkle on top of chocolate. Place in freezer and enjoy!