Cinnamon Sea Salt Fudge

Yields: 16 squares

Prep time: 10 min

Freeze time: 20 min

INGREDIENTS:

1 cup cashew butter (I used raw, but roasted is fine too)

1 cup organic virgin coconut oil

1/3 cup maple syrup

1/3 cup shredded unsweetened coconut

2 tbsp cinnamon + a sprinkle for the top

dash of sea salt

PROCESS:

1. Add coconut oil and cashew butter into food processor and blend until well combined.

2. Add in your maple syrup, shredded coconut, 2 tbsp cinnamon, and blend thouroughly.

3. Pour mixture into an 8x8 Pyrex dish and place in freezer for at least 20 min.

4. Remove fudge from freezer, dust lightly with cinnamon and sprinkle a dash of sea salt on top.

5. Cut fudge into 16 squares and bask in the cinnamonanom!

6. Fudge can be stored in the fridge or freezer (I preffered it from the freezer as it doesn't harden too much).