Dark Chocolate Hazelnut Pomegranate Fudge

Ingredients

• 8 oz. of dark chocolate {I used a bar}, melted
• ¼ cup of honey or agave, or maple syrup
• ¾ cup of coconut oil
• ½ cup of almond butter
• ¼ cup of pomegranates
• ⅓ cup of hazelnuts, chopped
• ½ cup of dry cranberries

Instructions

1. Grease bake and roast pan 9×13 with coconut oil. Or use parchment paper
2. Put dark chocolate in small 1 qt on lowest heat with lid on, stirring after each time until it is melted.
3. Add coconut oil, honey, almond butter, hazelnuts, and dry cranberries.
4. Stir until smooth.
5. Pour fudge mixture into greased pan, sprinkle with pomegranates on top.
6. Place in a refrigerator for 2-3 hours.
7. Slice and serve.

Notes
** When removing fudge from the pan, let fudge sit a bit (2-3 minutes). Using a knife dipped in hot water and wipe clean after each slice.