Paleo Double Layer Fudge

Stole another recipe!! This one looks delicious!

Double Layer Fudge

Prep time: 10 mins

Total time: 10 mins

Ingredients

• 1 cup Gold Label Virgin Coconut Oil
• 1 cup almond butter
• 1/2 cup raw honey
• 1/3 cup unsweetened shredded coconut
• 4-5 heaping tablespoons of unsweetened cocoa powder
• 1 teaspoon vanilla extract
• pinch of salt
• a handful of Enjoy Life Chocolate Chips or your choice of dark chocolate chips
• extra sprinkle of unsweetened shredded coconut

Instructions

1. Add your coconut oil to a food processor. It doesn’t have to be melted so don’t you worry your little heart about melting it down!
2. Then add your almond butter, unsweetened shredded coconut, vanilla extract, and honey and just a small pinch of salt.
3. Mix all ingredients until fully combined.
4. Pour half the ingredients into a bread pan and use a spoon to spread out evenly. It doesn’t matter what size bread pan you use. The smaller it is, the taller your fudge will be and vise versa.
5. Place in freezer to harden.
6. Then place food processor bowl back on the motor and add your cocoa powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t use too much.
7. Once cocoa powder is incorporated in, add a pinch of salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
8. Sprinkle with chocolate chips, shredded coconut, and a bit of salt and place is freezer for 10-15 minutes.
9. Cut into chunks.
10. Eat the chunks.
11. Store the leftover chunks in the fridge.

Notes

This serves either one person or a lot of people. You be the judge.

To find other great recipes like this one, go to PaleOMG

Low Carb Raspberry Cheesecake Bars

Stole this and copied it straight from the source... don't worry, I give props and credit where it is due...

I will SO be making these. They look delish! Just have to find a substitute for the granulated sugar substitute... probably coconut sugar or raw honey.

Macaroon crust ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar substitute
1/2 cup desiccated unsweetened coconut
1/4 cup coconut flour

1/2 tsp baking powder

Filling ingredients:

8 oz cream cheese, softened
1/3 cup granulated sugar substitute
3/4 tsp vanilla extract
1 egg
1 cup raspberries
2 Tbl granulated sugar substitute


To make the crust:  Cream together the butter and sugar substitute.  Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.  Press into a lightly greased 9 x 9 pan and set aside. 


To make the cheesecake filling:  Beat the cream cheese and sugar substitute together until smooth.  Add the egg and vanilla extract and mix until thoroughly combined.  Pour mixture over the crust.  In a small bowl, mash the raspberries and sugar substitute together with a fork.  Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.  Bake in a 350 degree (F) oven for 25 minutes.  Remove and chill before serving.  Nom.

Approximate nutrition info per bar:  230 calories, 22g fat, 3g net carbs, 4g protein. Makes 9 large bars

Original recipe is located at I Breathe... I'm Hungry...: Low Carb Raspberry Cheesecake Bars.