Double Layer Paleo Almond Butter Cacao Fudge

Dessert, Seasonal

I love making simple desserts that taste fabulous and don’t take a lot of effort to make. Preparing for desserts and meals can become an overwhelming ordeal, especially during the holiday season. So this treat is a no brainer to make this season with yummy results. Day 21 of the Type Happy Holiday Challenge, I am making Double Layer Paleo Almond Butter Cacao Fudge! Get your taste buds ready for something smooth, creamy, rich, chocolatey, and tasty. Just having one of these fudge bites will solve all your sweet tooth cravings.


1 cup raw creamy unsalted almond butter
1/4 cup coconut oil, melted
1 1/2 tablespoons raw honey (or can be subsituted for 10-15 drops of stevia, sweetened to taste)
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons cacao powder
1/2 cup unsweetened shredded coconut
1 cup dark chocolate chips (I like to use Lily’s Sweets sugar free chocolate chips)


    1. Mix together your almond butter, coconut oil, unsweetened shredded coconut, chocolate chips, vanilla extract, honey (or stevia), and salt until it is a smooth consistency
    2. Pour half the mixture into a square baking dish lined with plastic wrap (or candy chocolate molds like I did) and use a spoon to spread out evenly.
    3. Put this half of the mixture in to the freezer to harden
    4. Then take the rest of the mixture that you didn’t put into the freezer, and add your cacao powder. Add as much as you want. The more cacao powder used the stronger the cacao taste. You may need to add a little more honey or stevia to sweeten the mixture a little more.
    5. Once cocoa powder is incorporated in, pour your chocolate fudge on top of your now hardened light almond fudge.
    6. Sprinkle with chocolate chips, shredded coconut, and place in freezer for 10-15 minutes.
    7. Cut into chunks.Fudge should be stored in the freezer and eaten chilled, otherwise it will begin to soften if too warm.

I hope you enjoy making these as much as I do!

fudge from candy mold and cut into chunks

fudge from candy mold and cut into chunks

coconut toppings on fudge

coconut toppings on fudge

making chocolate truffles

Diabetics and the Chocolate Factory


Ever having a major chocolate craving?! I have found a fast simple way to make your own cacao chocolates and truffles! And it’s all sugar free and super low carb! I know, I didn’t think it was possible either! Cacao is an amazing raw superfood that naturally raises energy, provides antioxidants, essential vitamins and minerals, enhances weightloss, and improves mood. (Don’t get confused with Cocoa, that’s the already processed sugary kind of chocolate, you don’t want that) This snack also works as a post workout recovery snack too because it has a great source of protein, potassium, and magnesium! Enjoy fellow chocoholics! And just a little simple reminder of the difference between Cacao vs. Cocoa as you are grocery shopping and cooking:

cacao verus cocoa chart

cacao vs cocoa chart



Put a few spoonfuls of coconut butter into a bowl, and add about 2 spoonfuls of cacao powder to the mix (depending on how chocolatey you want it). Then add sugar free honey and stevia to it to give it that sweeter taste. Add however much sweetness you want to flavor it to your taste. Then roll the chocolate paste into a couple marble sized balls. Then just stick them into the freezer for a few minutes and BAM! You got yourself some instant yummy chocolates to eat. I sprinkled mine with cinnamon to give it another flavor. But you can add what ever you want into it to give it a different taste! Try mixing in coconut flakes, or almonds, or a little bit of raspberry, or cacao nibs, or perhaps add some cayenne pepper to give it a little spice. Be creative and have fun!