Nut butter fudge bites [dairy, egg, flour, gluten, refined sugar and wheat free]
Katerina | Once a Foodie
mixed nut butter
(I use the Kirkland mixed nut butter which is made from almonds, cashews, pumpkin seeds, chia seeds and flax seeds)
rice malt syrup
coconut oil, softened but not liquid
(you may need a little extra, see step 3)
Spoon the nut butter and pecans into a food processor. Blitz until the pecans are finely processed.
Add all the remaining ingredients and blitz until smooth.
The mixture should be not too thick and not too runny. If it seems a bit dry, add a little extra coconut oil and blitz again.
Spoon into a silicone mini muffin pan and place into the freezer for at least 2-3 hours, or overnight.
When solid, pop out of the silicone mold and store in a container in the freezer.
Enjoy straight out of the freezer, no need to defrost.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.