Coconut Oil and Mixed Nut Fudge

For the Nut Base:

• 180ml (¾ cup) mixed nuts
• 180ml (2/3 cup) dates
• 60ml (¼ cup) cacao nibs
• 60ml (¼ cup) pumpkin seeds
• 30ml (2 Tbsp) black sesame seeds

For the Almond Butter Base:

• 180ml (¾ cup) almond butter
• 80ml (1/3 cup) You First Odourless Coconut Oil
• 60ml (¼ cup) maple syrup
• 5ml (1 tsp) vanilla essence

For the Chocolate Almond Butter Base:

• 180ml (¾ cup) almond butter
• 80ml (1/3 cup) You First Odourless Coconut Oil
• 80ml (1/3 cup) cocoa powder
• 60ml (¼ cup) maple syrup
• 5ml (1 tsp) vanilla essence

For the Topping:

• Mixed nuts, roughly chopped
• Seasonal berries of your choice

For the Nut Base:

• Line a 23cm x 23cm square pan with baking paper and grease with spray and cook.
• In a food processor, blend all ingredients for the base together until the texture is coarse but sticks together when you press it between your fingers. Press the base layer into the bottom of the square pan.

For the Almond Butter Base:

• In a small saucepan, melt all the ingredients over medium heat until smooth and melted.
• Pour over the nut base and let set in fridge until it’s firm – about 2 hours.

For the Chocolate Almond Butter Base:

• In a small saucepan, melt all the ingredients over medium heat until it is smooth and melted.
• Pour over the set almond butter base and top with mixed nuts. Allow to set in fridge until it hardens – about 2 hours.