Freezer Fudge

Preheat the oven to 350 degrees F. Spread the pecans over a rimmed baking sheet and roast for 8-10 minutes, until toasted. Meanwhile place the dates in a cup of hot water and soak for 10 minutes. Discard the water.

Place the toasted pecans in a food processor and pulse until fine. Add the dates, 1 cup coconut oil, almond butter, ½ cup shredded coconut, sea salt, vanilla extract, almond extract. Pulse until a dough forms.

Line the bottom and sides of an 8×8 pan with parchment paper or foil, so that it sticks up over the sides. (These will be your handles to easily pull the fudge from the pan once completed.) Lightly rub with coconut oil. Press half of the fudgy mixture into the pan and place in the freezer.

Meanwhile, Place the chocolate and remaining 1 Tablespoon of coconut oil in a medium pot, and place the pot in a skillet with a few inches of water, over medium heat. Use a spoon to stir the chocolate mixture until smooth. Remove from heat.

Blend the melted chocolate mixture into the remaining fudge. Mix until fully combined. Spread this chocolate layer over the first layer in the pan. Sprinkle with the mini chocolate chips and remaining coconut flakes. Place back in the freezer for 10-15 minutes. When you’re ready to eat, pull all of the fudge out of the pan, by pulling up on the sides of the parchment paper or foil, and place on a cutting board. Use a large knife to carefully cut into squares. Store in the freezer. Enjoy!