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George Bryant
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

Caveman Crunch

Chocolate

Instructions
 

Caveman Crunch

  • Preheat oven to 325 Degrees fahrenheit
  • In a large mixing bowl, combine your sunflower seeds, pumpkin seeds, almond meal, shredded coconut, and almonds
  • In a separate bowl, combine your coconut oil, honey, and vanilla and mix well (microwave on high for 20-30 seconds to help it mix better)
  • Once warm, pour your wet ingredients over your dry ingredients and mix well to ensure you coat everything
  • Place your mixture on a foil lined baking sheet and spread thin and evenly
  • Bake in the oven for 25 minutes
  • Remove from the oven and stir around to ensure nothing burns (I put it back in the bowl and then respread it on the baking sheet)
  • Place back in the oven for 5 minutes
  • Remove and let cool
  • Once it is cool loosely line the bottom of an 8x8 inch baking dish with it leaving little spaces for the chocolate to seep through

Chocolate

  • In a small sauce pan over low heat, melt the chocolate chips and the coconut oil together
  • Once melted, add in the honey, vanilla, and sea salt and continue to stir until mixed well
  • Remove from the heat and pour over Caveman Crunch in the bottom of an 8x8 baking dish.
  • Once all the chocolate is poured, sprinkle as much Caveman Crunch on top as you like
  • Place the baking dish in the refrigerator to set for about an hour
  • Remove when ready to slice and serve
  • Keep fudge refrigerated