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Line an 8x8” baking pan with parchment paper
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Melt coconut oil and cashew butter in a saucepan over medium low heat, whisking as it melts. When the mixture is smooth and creamy whisk in the coconut flour.
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Add coconut cashew mixture to a food processor. Add chopped dates, maple syrup, cacao powder, peppermint extract, vanilla extract, and salt and pulse until smooth.
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Pour mixture into your baking pan and top with peppermint pieces.
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Place in the refrigerator to chill until firm, and enjoy. Store in the refrigerator so that the fudge maintains it’s firm texture.