Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!

• 3/4 cup raw pecans
• 1/2 cup soft medjool dates
• 1/4 cup cacao nibs
• 1/4 cup pumpkin seeds
• 2 tablespoons black sesame seeds
• dash of sea salt

• 3/4 cup almond butter I used crunchy
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash of sea salt

• 3/4 cup tahini
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash of sea salt

• macadamia nuts optional

• 3/4 cup raw pecans
• 1/2 cup soft medjool dates
• 1/4 cup cacao nibs
• 1/4 cup pumpkin seeds
• 2 tablespoons black sesame seeds
• dash of sea salt

• 3/4 cup almond butter I used crunchy
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash of sea salt

• 3/4 cup tahini
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• dash of sea salt

• macadamia nuts optional

1. Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
2. In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
3. Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
4. Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.