Servings 16

Macros: 5g Net Carbs, 15g Fat, 10g Protein

Ingredients

• 1 cup coconut oil
• ¼ cup Swerve (monkfruit sweetener)
• 2 cups Hemp Hearts
• ½ cup unsweetened shredded coconut
• ⅓ cup coconut flour
• ½ teaspoon vanilla extract

Dairy-free Fudge

• 10 oz. unsweetened chocolate (Lillys)
• ½ cup Full Fat coconut milk
• 4 tbsp. Swerve (monkfruit sweetener)

Instructions

1. Line a 9×9 baking sheet with parchment paper draping over all sides for easy lifting.
2. Melt coconut oil and xylitol in a large saucepan over medium heat. Whisk until Swerve Sweetener have dissolved, about 2 minutes.
3. Add Manitoba Harvest Hemp Hearts, shredded coconut, coconut flour and vanilla extract. Remove from the heat and combine with a spoon until the ingredients are well blended. Press mixture into the bottom of the prepared pan.
4. Transfer the base to the refrigerator while you continue with the fudge layer.
5. Meanwhile, melt chocolate and coconut milk in a small heavy saucepan over low heat, frequently stirring until smooth. Stir in the sweetener and set aside.
6. Take the base out of the fridge. Spoon the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.