Chocolate Fudge

Ingredients:
3/4 cup coconut oil
1/2 cup coconut butter
1/2 cup unsweetened cocoa powder
1/2 cup coconut milk
2 pitted medjool dates
1/4 cup roasted almonds
4 tbsp cocoa nibs
1/2 cup freeze dried raspberries

Method:
Prepare a loaf or brownie pan with parchment paper.

Combine coconut oil and coconut butter in a medium pot over low heat and stir well. In a separate pot heat coconut milk over low heat and add dates. Simmer for about 3-4 minutes and whisk well until dates are dissolved. Add cocoa powder and the coconut date milk into the coconut butter/oil and stir well. Fold in almonds, cocoa nibs and freeze dried raspberries until just combined. Pour chocolate fudge mixture into your prepared pan and chill for at least 1 hour. Transfer chocolate fudge onto a cutting board and cut into desired shapes. Store in fridge for up to two weeks.