Well, pretty sure this is my 6th time making this treat and I am telling you, it doesn’t get old! The nut butter mixed with coconut oil make this so smooth and creamy, while the addition of pumpkin seeds and roasted almonds adds that crunch that satisfies. I always store this in the freezer as coconut oil doesn’t tend to do well well in warm kitchens! Unfortunately, they are better frozen so if you think that’s going to deter you from digging in daily, think again.
Paleo Pumpkin Seed and Roasted Almond Fudge
Prep Time 10 minutes
Servings 36 pieces
Ingredients
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 1/2 cup almond or peanut butter
- 1/4 cup maple syrup or honey
- 1/8 tsp sea salt
- 1/4 cup pumpkin seeds
- 1/2 cup roasted almonds, chopped I roast my almonds in a 350f oven for 20 minutes, then cool.
Instructions
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In a saucepan, mix together all ingredients until well combined. Add nuts and seeds. Pour into a foil lined 8x8 pan and place in refrigerator until firm. Slice into small squares. Store in freezer.
