Maple Walnut and Macadamia “Fudge”

Thick slabs of rich coconut and macadamia nut “fudge” are sweetened with maple syrup and loaded with walnuts.

Prep Time: 10 mins Chill Time: 3 hours Yield: 12 bars Serving Size: 1 bar

1 cup raw macadamia nuts 1⁄2 tsp. maple extract 2 TB. pure grade B maple syrup 3⁄4 cup virgin coconut oil, melted

1⁄4 tsp. sea salt 1⁄2 cup walnuts, chopped 1 In a small food processor, pulse raw macadamia nuts until a dough texture forms.

2Add maple extract, grade B maple syrup, virgin coconut oil, and sea salt and purée until blended.

3Line a small 53⁄4×31⁄4×2-inch (14.5×8.25×5cm) loaf pan with parchment paper. (Alternately, line a 12-cup muffin tin with paper liners.)

4Spread walnuts evenly in the bottom of the loaf pan. Pour fudge over top.

5Refrigerate for 2 to 3 hours, or until firm. Cut into 12 equal slices and serve.

Maple extract gives this fudge a unique flavor, but if you have trouble finding it, you can use 1⁄2 tsp. vanilla extract instead.

Fat 92% Protein 3% Net Carb 5% Ratio 5.0:1 Calories 245

Fat 25g

Protein 2g

Total Carbohydrate 4g

Dietary Fiber 1g

Net Carbohydrate 3g