Place all the fudge ingredients in a food processor and blend until a soft dough consistency is formed.Step 2:
Let it settle and then start making the caramel, mix together the melted Coconut Oil, Tahini, Coconut Blossom Nectar and Salt.Step 3:
Bring to a simmer on low heat and then let it cool before making the fudge layers.Step 4:
Divide the fudge dough in two and then add the first layer in the cacao dusted ice cube trays.Step 5:
Add in 1 tsp of caramel and then lastly the last fudge layer.Step 6:
Place in the fridge to set for two hours before removing from the ice cube moulds, dust with extra cacao powder.Step 7:
Can keep the fudge in the fridge for up to a week.
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