Just Another Meatless Monday Paleo Coconut Fudge

This may the single MOST delicious chocolaty thing I've ever created in my own home, EVER. I've been cooking for 32+ years, so that's really saying something. REALLY. Holy smokes so so good and I can never ever make these when I'm going to be home alone with them. The newest member of the Ultimate Evil Club right here. And they're PALEO.

Don't like coconut? Leave it out, you'll love them without it too, the original recipe was a plain paleo fudge. Serious chocolate goodness for that time when you A) really need to shut someone up about how gross paleo is B) NEED CHOCOLATE OR SOMEONE WILL DIE C) have to make a dessert for a vegan or gluten free peep--These will fill that need big time.

I actually took a pretty popular Paleo Primal Fudge recipe and tweaked it a bit. I was trying for, and I think I actually succeeded in making, Paleo Easter Coconut Nest. You know those Russell Stover coconut nests? I LOVE them but they are a NO GO for Paleo. Their ingredients aren't too bad "milk Chocolate {Sugar, Whole Milk, Cocoa Butter, Chocolate, Soy Lecithin/an Emulsifier, Vanillin/an Artificial Flavor}, and Coconut {Coconut Sugar, Dextrose, Water, Propylene Glycol, Salt, and Sodium Metabisulfite}." definitely some junk I don't think anyone should eat. My version is 100 times tastier and better for you.

Paleo Coconut Fudge AKA Coconut Nests

3/4 cup of dried coconut--not the sweetened stuff but go to the bulk aisle and get the dried shredded coconut or order it online
1/2 cup of coconut oil
1/4 cup of maple syrup
1/2 cup cocoa powder
1/2 cup almond butter

turn on the broiler
pour the coconut on a baking sheet and toast it under the broiler until golden brown watch it because it will scorch just to spite you
when it's toasted remove and set aside to cool
meanwhile melt the coconut oil and the maple syrup together over low heat
measure the cocoa powder and the almond butter and add them to the bowl of a food processor
then line 10 cups of a muffin tin with cupcake papers
measure off a 1/4 cup of the toasted coconut and reserve it, divide the rest between the 10 cupcake papers
when the the coconut oil is melted and warmed turn off the heat
pour the coconut oil mixture into the food processor
cover the top hole with your hand and whirl to combine the ingredients
divide as evenly as possible between the cupcake papers
top with the reserved coconut
chill in the fridge for 30-45 minutes or freeze until firm
store them in an airtight container in the fridge until ready to eat