Mesquite Mylk Fudge

| 1 person

1 ½ C coconut butter

¼ C coconut oil

½ C Raw Cacao Powder

⅓ C coconut sugar

¼ C Mesquite Powder

¼ tsp salt

freeze-dried fruit

raw cashews



Place the cacao butter in a saucepan and gently melt over low heat until the cacao butter has melted. remove from heat and add in the rest of the ingredients (except the freeze-dried fruit). Whisk well until the coconut sugar has dissolved.


Pour into a parchment paper lined square tin and place in the freezer for 5 minutes. Remove and top with freeze-dried fruit and the raw cashews.


Freeze again until set, remove from the mould, remove the parchment paper and slice. Keep in the freezer until serving time or store in the fridge.

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