Mexican Chocolate Fudge
Rich, spicy, and wholesome Mexican Chocolate fudge is a wholesome treat you, your friends, and family will love. Mixing the ingredients together is very easy. The cooling and chill time is what takes the longest time, but it is worth the wait I promise!
Ingredients
Bottom Chocolate Layer
- 1/2 cup coconut oil
- 1/4 cup almond butter
- 9oz bag chocolate chips
- 1 Tbs gelatin
Mexican Chocolate Top Layer
- 1 cup almond butter
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 1/4 cup cocoa powder
- 1/4 tsp ginger
- 1 tbs cinnamon
- 3 pinches cayenne pepper
Instructions
Bottom Chocolate Layer
- Melt the "bottom chocolate layer" ingredients on low heat in a sauce pan.
- Pour the first layer ingredients in a parchment lined pan. I used a 9x9 baking dish.
- Place this in the freezer and allow to freeze solid. May take an hour or more.
Mexican Chocolate Top Layer
- Melt almond butter, coconut oil, and honey in a sauce pan on low heat.
- Once melted, add the rest of the top layer ingredients and mix well.
- Allow this mixture to cool slightly before pouring on top of the bottom chocolate layer. Otherwise, it could melt the bottom layer.
- Once you pour this on top, using a spatula or very clean hands spread the mixture out.
- Place mixture back until freezer until solid.
- This will store well in the refrigerator up to a week. It can be frozen for a longer period of time.
Notes
Due to the high content of coconut oil, this recipe is likely to melt if kept out at room temperature too long.