Healthy Christmas Fudge

Recipe number three is a classic (throwback to 2017) and a great one for small gifts or just for you fudge lovers out there. I'm bringing this one back as I know how hard it can be to get those sweet treats in while still having something that has nutritional value. Oh and this one is so easy I even managed it whole recovering from major surgery!

Note: You can easily make this with half the mixture (almond butter can be expensive) you just need a small tin to set (if you want it high) or personally I found when I did a thin layer in the square cake tin it was more than enough as this is quite filling!

Directions

Place all ingredients into a bowl and mix together.

Pour into a small tin lined with baking paper.

Freeze for about 15mins (or place in the fridge for an hour).

Slice and serve! Due to the coconut oil (especially in summer) I would keep this in the fridge (or even the freezer still)