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