This is my all-time favorite fudge recipe. I enjoy making this during the holidays for a healthy alternative to fudge. But I find that I often make it throughout the year as well, whenever I need a treat. If you use freshly ground almond butter, unsalted, then the taste and consistency is more like a Toblerone. You can also use cashew butter for a creamier consistency like the fudge we know. Be careful! It is addicting!

2 cups freshly ground almond butter, (no oil, sugar, salt added)
2/3 cup coconut oil, melted
1/4 cup honey, plus 2-4 tsp. stevia, to taste
1 12 oz. package 70 % cocoa chocolate chips (I prefer Lilly’s, sweetened with stevia)
2 heaping tablespoons raw cacao
In medium saucepan, melt coconut oil. Add almond butter, honey, and chocolate chips. After chocolate chips are melted, cook on low heat for 5 minutes, stirring constantly. Be careful; this burns easily.
Turn off heat. Mix in stevia and raw cacao well. Adding raw cacao at the end helps to preserve some of the natural properties we enjoy in the raw cacao. For more information on raw cacao, go here:
You may also use baking brand cocoa powder.
Pour into a greased baking pan. Allow to cool. Refrigerate until hardened. Keeps in refrigerator for 2 weeks, if it lasts that long! Freezes well.