Coconut Fudge
1 cup extra virgin coconut oil
3/4 cup powdered carob or cocoa
1/2 cup peanut butter or almond butter
1/2 cup raw local honey
Melt the coconut oil. Pour into a flat fudge dish about 9 inches in diameter.
Stir in the powdered carob. Stir in the peanut butter and honey. Refrigerate
until solid. Cut into small squares.