Paleo & Gluten Free Eats

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.

CourseDessert

Servings	Prep Time
24 bite size, or 12 bars	10minutes

Servings	Prep Time
24 bite size, or 12 bars	10minutes

Ingredients

Base

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

Filling 1

3/4cup almond butterI used crunchy
1/3cup coconut oil
1/4cup maple syrup
1teaspoon vanilla extract
dashof sea salt

Filling 2

3/4cup tahini
1/3cup coconut oil
1/4cup maple syrup
1teaspoon vanilla extract
dashof sea salt

Topping

macadamia nutsoptional

Instructions

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).
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.
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.
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.