This recipe for keto fudge with made with coconut oil and it’s so easy to make because it only has 4 main ingredients. Enjoy!
- 1 cup cashew butter
- ¼ cup coconut oil
- 1 tsp almond extract
- 1/2 teaspoon salt
- 1/4 sprinkles plus 2 tablespoons for sprinkling on top
Line a 8×4 inch loaf pan with parchment paper or foil.
In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in ¼ cup chocolate chips. Pour the fudge into the pan. Freeze for 5-10 minutes, then sprinkle 2 tablespoons of chocolate chips on top on the fudge and press them in a bit if necessary. Freeze until firm about 30 minutes. Sprinkle with a little sea salt. Cut into 15 squares.
Store fudge in freezer safe container in the freezer for up to 3 months.