#ItsCrack Almond Pecan Fudge Bars

INGREDIENTS

Chocolate layer:

• ¾ cup coconut oil
• 1 cup raw cacao powder
• 2 tablespoons full-fat canned coconut milk
• 2 tablespoons coconut nectar
• 1/4 of a teaspoon of cayenne pepper

Almond Pecan layer:

• 1 cup creamy almond butter (or any nut butter)
• ⅓ cup coconut oil
• 2 tablespoons full-fat canned coconut milk
• 2 tablespoons coconut nectar
• 1 teaspoon of vanilla
• 1/2 teaspoon cinnamon
• ½ teaspoon sea salt

DIRECTIONS

1. Line a bread pan with parchment paper (this step is important to allow of easy removal of the bars.)
2. In a small saucepan, mix together the coconut oil, cacao powder, coconut nectar, cayenne and coconut milk over low heat and stir just until combined
3. Pour into the lined bread pan and move around so the chocolate is evenly distributed
4. Add to freezer and begin making the almond pecan layer
5. In a medium bowl, whisk together nut butter, coconut oil, coconut nectar, cinnamon, vanilla and coconut milk until creamy and well combined
6. Pour on top of chocolate layer, sprinkle with pecans and sea salt then return to freezer for about an hour
7. Remove the bars by pulling up parchment paper from bread pan and slice into pieces
8. Store in freezer for up to a month