Print

Mexican Hot Chocolate Freezer Fudge


  • Author: Ashley Thomas

Ingredients


Instructions

  1. Line an 9×5 inch bread loaf pan with parchment paper.
  2. Add the almond butter, coconut oil and honey to a saucepan over low heat.
  3. Once well combined, add in the chocolate chips, cinnamon, kashmiri chili, nutmeg and vanilla bean. Stir until melted.
  4. Pour the batter into the parchment lined pan, sprinkle with salt and put the pan in the freezer for an hour or until solid.
  5. Remove and cut into squares.
  6. Store fudge in freezer until ready to eat.