• 100gm BWY Cocoa Powder
• 80gm FryMax 100% Pure Coconut Oil (melted)
• 120gm maple syrup
• 4gm BWY Vanilla Essence
• Pinch of salt
• 50gm dried cranberries
• 30gm whole almonds (roughly chopped)

Yield: 8 pieces, 2×2 inch squares

• 100gm Serbuk Koko BWY
• 80gm Minyak Kelapa FryMax (dicairkan)
• 120gm sirap maple
• 4gm Esen Vanila BWY
• Secubit garam
• 50gm kranberi kering
• 30gm almond penuh (dicincang kasar)

Hasil: 8 pcs, 2×2 inci empat segi sama sisi

1. Place cocoa powder, coconut oil, maple syrup, vanilla essence and salt into a mixing bowl and whisk till combined.
2. Stir in almonds and cranberries.
3. Line a breadpan with parchment paper and pour fudge mixture into lined breadpan.
4. Place in freezer for 25 minutes.
5. Remove from freezer and cut into pieces to serve.
6. You may store it in fridge for up to one week.

1. Masukkan serbuk koko, minyak kelapa, sirap maple, esen vanila dan garam ke dalam mangkuk pengadun dan pukul hingga sebati.
2. Kacau badam dan kranberi.
3. Lapiskan ’’breadpan’’ dengan kertas parchment dan tuangkan campuran “fudge” ke dalam breadpan berlapis.
4. Letakkan di dalam peti sejuk selama 25 minit.
5. Keluarkan dari peti sejuk dan potong menjadi hidangan.
6. Anda boleh menyimpannya di dalam peti sejuk sehingga satu minggu.