Makes 12 servings
½ cup almond butter
1 cup of 53% cacao- dark chocolate morsels (I used Nestle)
1 TBS coconut oil
3 TBS Maple syrup
1 TBS Cacao powder
¼ cup golden flax meal (organic)
1 baking sheet with parchment paper
In a bowl put almond butter and maple syrup and mix well. Next add the cacao powder and golden flax meal, mix again.
Form the mixture into (12) small balls. Press down on the ball with a flat surface to make disks. Place in the refrigerator to cool for 30 minutes.
While they are cooling, in a separate microwavable bowl, place the chocolate morsels and coconut oil, set microwave for 1 minute. Stop it every 25 seconds and stir with fork or long spoon. Start microwave again. Stop again at 20 seconds and stir really well. You will probably see that the mixture becomes very smooth before the minute is up. When it is smooth, take the cooled disks out of the refrigerator, place one at a time onto a long spoon and lower into the chocolate. Cover on all sides.
Carefully place on the parchment paper.
Sprinkle some Himalayan salt on top of the fudge disks.
Place back into the refrigerator for 30 minutes before serving.
*Keep this treat in the refrigerator*
*Do you have some chocolate left? Take some more golden flax meal and add it to the chocolate and mix it well until thick and spreadable. On another parchment lined sheet take the left-over chocolate and flax meal and spread the mixture to a thin layer. Cool it in the refrigerator for at least 30 minutes.
Once cooled, cut into small squares. Store in a small freezer bag as a quick sweet morsel! SO YUMMY!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!