Cashew Butter Chocolate Fudge Bites
[Vegan]

For the Cashew Butter Fudge:

1. Melt coconut oil in a small pot over low heat if it’s solid. Add the cashew butter and stir until it melts into a runny mixture. Remove from heat, add maple syrup and sea salt and stir to combine.
2. Pour half the mixture into silicone molds or a lined muffin tin, filling each cup about halfway through. Transfer to the freezer while you prepare the chocolate.

For the Chocolate Fudge:

1. Add cacao powder, more coconut oil, and maple syrup to the remaining half of the cashew butter mixture and stir to combine over low heat.
2. Take the tin out of the freezer and fill up the cups with the chocolate mixture. Transfer back to the freezer or fridge for the fudge bites to set (1 hour in the freezer or ~2 hours in the refrigerator).
3. Store leftovers in the fridge or freezer.
4. Enjoy!