Ingredients

• 2 tsp Flaxseed Meal
• 2 Tbsp Water
• 1 cup Paleo Baking Flour
• 1/4 cup Coconut Sugar
• 1/8 tsp Salt
• 1/3 cup Almond Butter
• 3 Tbsp melted coconut oil
• 1/2 tsp Vanilla Extract

• 1/2 cup Almond Butter
• 6 Tbsp melted coconut oil
• 1/4 cup Maple Syrup
• 1/2 tsp Vanilla Extract
• Pinch of salt
• 1/2 cup Cocoa Powder sifted

• 1 1/4 cups Raw Cashews
• 3 Tbsp melted coconut oil
• 3 Tbsp Maple Syrup
• 3/4 tsp Vanilla Extract
• 2 oz peeled and diced Zucchini
• 1 Tbsp Lemon Juice
• Assorted seeds, dried fruits, toasted nuts, etc. for decoration

Instructions

1. Preheat oven to 350°F and line a 9x9-inch pan with parchment paper.
2. In a small bowl, whisk together flaxseed meal and water and let sit 5 minutes to thicken. In a large bowl, whisk together flour, coconut sugar, and salt.
3. In another large bowl, combine almond butter, melted coconut oil, and vanilla extract until smooth. Add flaxseed meal mixture and mix thoroughly. Add flour mixture and mix until crumbly and evenly incorporated.
4. Pour crust mixture onto the prepared pan and spread into an even layer. Press down to make a solid base and bake until lightly golden-brown, about 10 minutes. Let cool, about 30 minutes.

1. In a large bowl, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and salt until evenly combined. Add sifted cocoa powder and mix until well combined. Pour mixture over cooled crust and smooth evenly. Chill until set, about 30 minutes.

1. Place the raw cashews in a blender or the bowl of a food processor fitted with the blade attachment. Process until a very fine powder forms.
2. Scrape the bottom of the blender or food processor bowl to loosen any packed cashew powder then add melted coconut oil, maple syrup, and vanilla extract. Process until smooth.
3. Add zucchini and process until smooth, then add lemon juice and mix to incorporate. Pour mixture over set fudge layer and smooth evenly.
4. Sprinkle the top with a generous selection of décor items. Chill until set, about 1 hour or overnight.

1. Remove pan from refrigerator and cut into 16 even pieces. Store and serve chilled.