Ingredients
Caveman Crunch
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1 cup almond meal
- 1 cup unsweetened coconut, shredded
- 2 cups raw almonds, chopped or slivered
- 1/2 cup coconut oil, melted
- 1/2 cup raw organic honey
- 1 teaspoon vanilla
Chocolate
- 1 cup enjoy life chocolate chips or dark chocolate
- 1/2 cup coconut oil, melted
- 2 tablespoons raw organic honey
- 1 tablespoon vanilla
- pinch of sea salt
Instructions
Caveman Crunch
- Preheat oven to 325 Degrees fahrenheit
- In a large mixing bowl, combine your sunflower seeds, pumpkin seeds, almond meal, shredded coconut, and almonds
- In a separate bowl, combine your coconut oil, honey, and vanilla and mix well (microwave on high for 20-30 seconds to help it mix better)
- Once warm, pour your wet ingredients over your dry ingredients and mix well to ensure you coat everything
- Place your mixture on a foil lined baking sheet and spread thin and evenly
- Bake in the oven for 25 minutes
- Remove from the oven and stir around to ensure nothing burns (I put it back in the bowl and then respread it on the baking sheet)
- Place back in the oven for 5 minutes
- Remove and let cool
- Once it is cool loosely line the bottom of an 8×8 inch baking dish with it leaving little spaces for the chocolate to seep through
Chocolate
- In a small sauce pan over low heat, melt the chocolate chips and the coconut oil together
- Once melted, add in the honey, vanilla, and sea salt and continue to stir until mixed well
- Remove from the heat and pour over Caveman Crunch in the bottom of an 8×8 baking dish.
- Once all the chocolate is poured, sprinkle as much Caveman Crunch on top as you like
- Place the baking dish in the refrigerator to set for about an hour
- Remove when ready to slice and serve
- Keep fudge refrigerated
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