by Janis Betz
1.5 ozs. 100% baking cocoa (Ghirardelli and/or Alter eco)
2.5 ozs. Cacao Butter
1.5 ozs. Tallow (Beef)
1 oz. Organic Ghee
Melt these ingredients in a double boiler or in a small pot set on a wide-mouth canning ring in a larger pot.
Remove from the burner when all ingredients are melted.
1/4 C. Honey added into the melted oils and baking cocoa and whisked well.
Mix the following and whisk into the melted oils, baking cocoa, and honey:
1 Tbls. Cacao Powder
2 tsp. Maringa power
1 tsp. Acai berry powder
1/4 tsp. Kelp powder
1/8 tsp salt
1/4 Cup Hemp seed hearts
1/8 Cup cocoa nibs
Place the mixture in the refrigerator and whisk every 15 to 25 min to ensure the honey is fully incorporated into the fudge. This may take 2 hours. When this mix becomes thick, it is ready to be poured into a parchment paper-lined 9×9 cake pan. Place back in the refrigerator to solidify. Cut into bite-size squares and store them in the refrigerator.
