No Bake Caramel Coconut Oil Fudge
SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo.
Servings Prep Time
24 bite size, or 12 bars 10minutes
Servings Prep Time
24 bite size, or 12 bars 10minutes
Ingredients
Base
Filling 1
Filling 2
Topping
Instructions
  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.