by Janis Betz
5 ozs. 100% baking cocoa (Giardelia and Alto)
4 ozs. Cacao Butter
2 ozs. Organic Ghee
4 ozs. Cohune nut oil (or 2oz coconut or palm oil and 2oz red palm oil)
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Melt these ingredients in a double boiler.
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Add 1/2 Cup honey into the melted oils and whisk well.
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Mix the following together and whisk into the melted oils and honey:
2 Tbls. Cacao Powder
2 Tbls. Maringa power
1 tsp. Kelp powder
2 tsp. Acai berry powder
2/3 Cup Hemp seed hearts
Place the mixture in the refrigerator and whisk every 15 to 25 min to ensure the honey is incorporated into the fudge mix. This may take 2 hours. When this mix becomes thick, it is ready to be poured into a parchment paper-lined cake pan. Place back into the refrigerator to become solid. Cut into bite-size squares and store them in the refrigerator.
