Maria’s Chocolate Pecan Praline Fudge

DRY INGREDIENTS

• ¾ CUPS OF PECANS
• ¾ TO 1 cup of Chocolate Protein powder ( I like the Isalean)
• ¼ cup organic erythritol
• ¼ cup coconut flour

WET INGREDIENTS

• ¼ cup almond milk
• 1 tsp vanilla extract
• 1-1/4 tsp melted earth balance melted butter

GARNISH

• ¼ cup of pecan light tossed with 2 -3 teaspoons of coconut oil and coated with erythritol.

In food processor pulsate your dry ingredients in 3 intervals of about ½ minute each.

During each pulse, slowly add your wet ingredients until they form a dough texture

Take dough and press into pan and cut or form into ball and make thumbprint mark. Garnish each one with a coated pecan!