4-ingredients Chocolate Fudge. Plant based, gluten free and refined sugar free of course. This one is my husband’s absolute favorite, so the whole batch disappeared very quickly after shooting

Recipe for 10-12 fudges

1/2 cup (125ml) maple or agave syrup
1/3 cup (85 ml) nut butter (I used almond)
1/3 cup (85ml) raw cacao powder
1/4 cup (60ml) melted coconut oil

Optional: pinch salt for deeper chocolate flavor, 1/2 vanilla pod and/or pinch of your favorite superfood

Whisk all ingredients but coconut oil together until combined properly
Add coconut oil.
Spread in a small container lined with parchment paper. Freeze for about 2-3 hours
Take out, cut into small squares and enjoy

Fudges don’t like room temperature or traveling long distances. Keep them in a fridge or a freezer