Chocolate Strawberry Fudge (Paleo)

These bite-sized pieces of paleo and raw choc strawberry fudge heaven will soothe the strongest of wicked chocolate cravings and can be refrigerated or frozen.

1 cup fresh or frozen strawberries, tops removed and halved lengthways
1 cup extra-virgin coconut oil
½ cup extra-virgin coconut butter/manna
½ cup almond butter
½ cup cacao powder
½ cup coconut syrup
½ Tbsp. lacuma powder, optional
½ Tbsp. maca powder, optional
1 tsp. pure vanilla extract
1 tsp. ground cinnamon

Lightly butter an 8" baking pan. Line the pan with parchment paper, allowing enough excess paper to hang over the sides, forming handles; set aside.

Place half of the sliced strawberries on the bottom of the prepared pan in a single layer. Put aside.

Combine the coconut oil, butter and almond butter in a small saucepan. Warm gently over lowest heat until just melted. Mix together and then add the remaining ingredients (excluding extra strawberries), stirring well to combine.

Pour half of the mixture into the prepared bar tin over the layer of strawberries, then add a second layer of berries on top. Pour remaining chocolate mixture on top to cover.

Place bar tin in the freezer for 30 minutes, or until set, then remove from tin (running a little warm water over the base to loosen if necessary).

Cut the fudge into bars or cubes as desired. As fudge will melt at room temperature, store in a sealed container in the freezer for long term storage, or in the fridge if consuming within 1-2 days.

Makes 16.