Fudge Topped Crunch Bars 

Fudge Topped Crunch Bars 

base

1 cup dry roasted almonds

1 cup dry roasted cashews

1/4 cup maple syrup

1/4 cup coconut oil, liquid 

1 teaspoon vanilla extract

pinch of salt 

topping

1/2 cup almond butter

1/4 cup honey

1/4 cup cacao or cocoa powder

1/4 cup coconut cream

1/4 cup coconut oil, liquid

1 teaspoon vanilla extract

pinch of salt 

–

Line a 20cm tin with baking paper over-hanging the sides.

Place the base ingredients into your processor and blend until the mixture is

broken down, well combined and sticking together. Use the back of a spoon to

press the mixture into your prepared tin (don’t worry about getting it perfect)

and set aside.

Place the ingredients for the topping into your processor and blend until

the mixture is smooth and well combined. Pour the topping over the base and 

place the slice in the freezer to set.

Slice. Serve. Eat and enjoy.

Makes 16 pieces.

note – once cut you can store the slice in the fridge or freezer with my

preference being the freezer.