100 g almond butter
100 ml coconut oil
60 g (½ cup) cacao powder
3 tablespoons maple syrup
1 vanilla pod, split and scraped
50 g blueberries, fresh or dried
Line a 35 cm x 25 cm baking tray with baking paper.
Put the almond butter, coconut oil, cacao powder, maple syrup and vanilla seeds in a food processor and blitz until really well combined. Spread the mixture evenly over the prepared baking tray and dot with the blueberries, fully submerging some and leaving others to sit nicely on the surface.
Transfer to the freezer for 30 minutes, or until set, then cut the fudge into chunky squares and you’re good to go.
Recipes extracted from Eat Clean by Luke Hines. Available now, Plum, RRP $39.99 and online here.