Friends, always remember - Health comes first! Even when we crave something sweet and indulgent, it can be healthy, without gluten or sugar, for a good sleep without nightmares, and a flat stomach in the morning, so we can keep dancing and celebrating until we are 120!
And always say yes to a cup of sugar-free tea.
WHAT YOU NEED
For the base:
- 1 cup almond flour
- 1 cup unsweetened shredded coconut
- 2 tbsp coconut oil
- 4 Medjool dates
- Pinch of salt
For the fudge middle layer:
- ½ cup of tahini
- ¼ cup maple syrup
- ¼ cup coconut oil
- Pinch of salt
For the chocolate topping:
- ½ cup cacao butter or coconut oil.
- 4 tbsp cacao powder
- 1 Tbsp honey
- Pinch of salt
HOW TO MAKE
The base:
- In a food processor, add the almond flour, shredded coconut, coconut oil, dates and a pinch of salt. Mix for 2 minutes.
- Transfer to an 8” square pan lined with parchment paper and flatten the base tightly to the bottom of the pan.
- In a food processor, add tahini, maple syrup and coconut oil and a pinch of salt. Mix for 1 minute.
- Pour it over the base and set in the freezer for 10 minutes while you make the chocolate topping.
The topping:
- In a small pot on low heat, melt the cacao butter or coconut oil with cacao powder, honey and salt until all melted and mixed evenly.
- Remove the pan from the freezer and pour the melted chocolate on top.
- Set in the refrigerator for 2 hours minimum.
- Cut into bars and enjoy!
Make sure not to leave out of the fridge too long so the chocolate won’t melt.
