1. In a food processor combine all chocolate fudge ingredients and pulse until mixture forms. Should be slightly sticky.
2. Using a silicone mold, or a parchment lined muffin tray pat down a spoonful of fudge mixture to create the bottom layer.

3. In a double boiler – see instructions below. Melt cacao butter, and coconut oil, about 2-3 mins depending on how small your cacao butter chunks are. Remove from heat.

4. Using a strainer whisk or stir cacao powder into the melted oil until smooth.
5. Lightly whisk or stir in maple syrup, salt and vanilla until smooth.
6. Spread almond butter over fudge base then pour chocolate over the top, garnish with a hemp seeds and a tiny pinch of Pink Himalayan Salt. Freeze for 20 minutes or longer. Enjoy!
7. Store in a sealed glass container in the refrigerator for up to 1 week.

Double Boiler instructions

1. Add 2 inches of water to a medium saucepan and bring to a simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").

2. Give your chocolate a good 20 minutes to fully set. (unless of course you are anything like my daughter who will eat it slightly gooey – equally delectable)

   or;

3. For the sake of time, place all chocolate ingredients into a high speed blender and on a low setting blend until smooth. (helps to grate the cacao butter) about 30-45 seconds. Just be super careful not to overblend or your oils will separate, still delicious but….