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Adaptogen Fudge

Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 bite-sized squares 


Ingredients

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Instructions 

    1. Preheat oven to 350°F. Line square pan with waxed paper or parchment and set aside. 
    2. With a food processor or fork, crush dates until they become a paste.
    3. In a medium bowl, mix together date paste, coconut oil, almond butter until combined.
    4. Add salt, vanilla, Flourish Chocolate Protein Pancake Mix and Rootalive ashwaganda powder and maca powder until combined. 
    5. Pour mixture into the lined square pan and bake for 5 minutes and then transfer to freezer and freeze until firm, 1 hour.
    6. Once set, slice into bite sized pieces and add your preferred toppings. 
    7. Store in the fridge or freezer.

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