Low carb choco-fudge with hempseeds and almonds

Method

Melt the almond butter and coconut oil in a small saucepan. Add the cocoa powder, hemp seeds, almonds, coconut palm syrup and mix everything well. Pour fudge into a small square container with a flat bottom and top with more almonds and hemp seeds. Now place in the fridge to cool. Once the fudge is hard, remove it from the container and cut into small squares. The fudge can be stored for several weeks in the refrigerator.

Ingredients

makes about 15 Pieces

• 80g Rapunzel almond butter
• 3 tbs Rapunzel coconut oil
• 50g Rapunzel cocoa powder
• 100g Rapunzel hemp seeds peeled
• 50g Rapunzel almonds blanched, Europe
• 2 tbs Rapunzel coconut palm syrup
• pinch Rapunzel Atlantic sea salt fine

topping

• Rapunzel hemp seeds peeled
• Rapunzel almonds blanched, Europe