Muffin Top-Less

Sugar Free Vegan Fudge

• 4 tbsp coconut butter
• 1/2 a large, very-ripe banana (80g)
• 1/4 tsp cinnamon (optional)
• scant 1/16th tsp salt
• sweetener if desired, to taste
• 2 tbsp cocoa powder
• optional: 1/4 tsp pure vanilla extract

Directions:
Make sure your coconut butter is melted before use. Combine all ingredients in a mini food processor (or double the recipe for a regular-sized food processor, so it’ll blend better.) Then smooth the fudge into a container or even candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time, but just be sure to thaw for at least 15-20 minutes prior to eating.

by Chocolate-Covered Katie!