- 1/2 cup Poppy & Olive Cashew Almond Butter
- 2 Tbsp coconut oil, melted
- 2 Tbsp coconut butter, melted
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- In a bowl mix together all the ingredients.
- Pour the mixture into a baking-paper lined container and place in the freezer for 60 minutes before slicing.
- Store the fudge in the fridge or freezer.
Makes 8-10 small pieces