Yield: 12 cups
.5 Cup coconut oil
.5 Cup cacao
.5 Cup nut butter
1/4 Cup maple syrup
1.5 Cup rolled oats
- Combine all ingredients in a pot.
- Bring to a low simmer on low-medium heat.
- Simmer for 5 minutes continually stirring to ovoid scorching.
- Line a muffin tine with muffin liners and fill half way.
- Pop the pan in the freezer. Once your fudge has hardened, store in airtight container.