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Place all ingredients except the nuts, coconut and sunflower seeds in a large glass bowl and set in simmering water and mix until everything is well blended. Stir the desired amount of the last three ingredients.

Spread fudge in a 9x12 glass pan with buttered parchment paper. Cool in refrigerator or freezer.

Recipe submitted by Kim, Chickasaw, OH

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This fudge is awesome! I made it with a tweak or two. Here's what I did: I used cocoa and added probably 1 T extra (I like dark chocolate), but I had to add a little bit more honey because it was a little bitter. I forgot the almond extract, but it was fine without it and I also didn't use sunflower seeds.

I toasted a cup of raw almonds on a cookie sheet (for about 6 minutes at 350 deg.) and then coarsely chopped them and I also added 3/4-1 cup of unsweetened shredded coconut. I put it in the freezer for a few minutes and OMG what a treat! I've been trying to find ways to get in more coconut oil per day and this will make it easy.
# Posted By Stefanye | 7/15/12 10:05 PM

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