Instructions
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In double boiler, melt ¼ cup coconut butter and ¼ cup coconut oil. Once melted, transfer mixture to heat-safe blender .
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Add 2 tablespoons cocoa powder, 2 tablespoons xylitol, and ¼ cup heavy whipping cream and pulse until fully combined.
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Chop 12 macadamia nuts. Distribute evenly into silicone molds.
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Pour fudge mixture over nuts to fill Silcone molds. Refrigerate for 2 to 3 hours until firm.
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Serve and enjoy.
This is a keto version of chocolate coconut fudge. Add macadamia nuts for extra crunch and fat.
