Flavorful Friday: Homemade No-Bake Chocolate Nut Butter Fudge

I’ve recently grown to love making everything I can from scratch. Needless to say, Pinterest has become my new best-friend! I don’t eat as many sweets as I used to (thanks to my recent detox I did) but every now and then I want something a little sweet to savor.

That’s where this yummy recipe for Chocolate Nut Butter Fudge comes in. Have you ever tried Sunflower Seed Butter? I never have so I found this recipe that called for it and thought it would be a great way to try it. I did try a little bit of it on a piece of Ezekiel Cinnamon Raisin toast and it was just ok. I prefer my almond butter for that. If you love sunflower seeds, you will love it on toast. It has a “different” taste that I’m not quite sure how to describe.

BUT…in this Chocolate Nut Butter Fudge recipe I found, it tastes so amazing! This is a Paleo recipe, but I don’t follow a Paleo lifestyle. I just scour Pinterest for healthy recipes using real food ingredients.

This recipe is super easy and is done in two steps so you get that beautiful layer of chocolate and walnuts on the bottom and sunflower seed butter on the top! Now, my pictures didn’t turn out quite as lovely as Trina’s did, but it tastes great, which is the best part!

Ingredients

Bottom Layer:
1/2 cup coconut oil (melted)
1/4 cup cocoa powder or cacao powder (I used Ah!Laska organic non-alkalized cocoa powder) (see pic below)
3 tbs raw honey
1/3 cup chopped pecans or walnuts
1 tsp of pure vanilla

Top Layer:
1/2 cup of sunflower seed butter (or any other nut butter) (Once Again has delicious nut butters!)
1/4 cup coconut oil (melted)
3 tbs raw honey
1 tsp pure vanilla
Pinch of sea salt

Instructions

Line a small, shallow, and preferably glass dish (like an 8 x 4 rectangle Pyrex baking dish) with parchment paper
Combine all the above ingredients for the bottom layer in a small bowl
Pour into the dish, and place in freezer for about 20 minutes

Next combine all the ingredients for the top layer in a small bowl
Pour over the frozen bottom layer, and return dish to the freezer for another 20 minutes

Slice and serve
Keep in refrigerator or freezer (I keep mine in my freezer and it’s perfect!)

Don’t let it set out long – it will quickly become gooey at room temperature!