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Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Layered with tahini + almond butter fudge! Paleo candy recipes. Paleo candy bar. SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Paleo candy pecans. Low carb candy. Healthy candy recipes. Paleo caramel. Easy healthy paleo caramel. Paleo fudge. Easy almond butter fudge. Tahini fudge. Healthy dairy free fudge recipes. Coconut oil fudge.

No Bake Caramel Coconut Oil Fudge

SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Servings: 24 bite size, or 12 bars
Calories: 265kcal

Ingredients

Base

  • 3/4 cup raw pecans
  • 1/2 cup soft medjool dates
  • 1/4 cup cacao nibs
  • 1/4 cup pumpkin seeds
  • 2 tablespoons black sesame seeds
  • dash of sea salt

Filling 1

  • 3/4 cup almond butter I used crunchy
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • dash of sea salt

Filling 2

  • 3/4 cup tahini
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • dash of sea salt

Topping

  • macadamia nuts optional

Instructions

  • Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
  • In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
  • Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
  • Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.

Nutrition

Calories: 265kcal | Carbohydrates: 13g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 26mg | Fiber: 3g | Sugar: 8g | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 1.3mg
Tried this recipe?Let us know how it was!